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Bonnier Books Ltd Hardback English
Scottish Celebrations
Treasured traditions and contemporary recipes from Scotland
By Gary Maclean
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<p><b>Gary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.</b><br><br>Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, <i>Scottish Celebrations</i> takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay. <br><br>Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.<br><br><b><i>'Gary brings us inspiration and influences from around the world, but these are all very much a celebration of Scotland, both the traditional and the modern.'</i></b><br><b>From the foreword by <i>Succession</i>'s BRIAN COX</b><br><br><i>'On every page of this book, I was transported back to Scotland'<br></i>From the foreword to <i>Gary Maclean's Scottish Kitchen</i> by <i>Outlander</i>'s SAM HEUGHAN<br><br><i>'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'<br></i>MARCUS WAREING on <i>Kitchen Essentials: the Joy of Home Cooking</i></p>
<p><b>Gary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.</b><br><br>Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, <i>Scottish Celebrations</i> takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay. <br><br>Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.<br><br><b><i>'Gary brings us inspiration and influences from around the world, but these are all very much a celebration of Scotland, both the traditional and the modern.'</i></b><br><b>From the foreword by <i>Succession</i>'s BRIAN COX</b><br><br><i>'On every page of this book, I was transported back to Scotland'<br></i>From the foreword to <i>Gary Maclean's Scottish Kitchen</i> by <i>Outlander</i>'s SAM HEUGHAN<br><br><i>'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'<br></i>MARCUS WAREING on <i>Kitchen Essentials: the Joy of Home Cooking</i></p>