Gary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.
Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, Scottish Celebrations takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay.
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.
'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.'
From the foreword by Succession's BRIAN COX
'On every page of this book, I was transported back to Scotland'
From the foreword to Gary Maclean's Scottish Kitchen by Outlander's SAM HEUGHAN
'Gary is a very talented chef, and this book is testament to his skillset and knowledge.'
MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 197 mm
Breite: 254 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-78530-470-5 (9781785304705)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Born in Glasgow, multi-award-winning chef Gary Maclean has been at the heart of the Scottish hospitality industry for 35 years. Gary was awarded the title of Scotland's National Chef and supports the Scottish Government in food health, education and the promotion of Scotland's amazing produce around the world.
Gary's passion for mentoring young people led him to become the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He was crowned the champion of BBC's MasterChef: The Professionals after taking on 47 other professional chefs in pursuit of gastronomic glory and in 2021 he was also awarded the Mark Twain award by the St Andrew's Society of New York for his work on Scottish-American relations.
Gary is the author of Kitchen Essentials and Scottish Kitchen. He owns a sustainable Scottish seafood restaurant called Creel Caught in the heart of Edinburgh.
