Jen Delyth

Celtic Art Studio

Official Site of Welsh Artist

Ancient and Traditional Recipies of Scotland - by the Celtic Caterer - Chef Eric W. McBride

Overview


  • Ancient and Traditional Recipies of Scotland
  • By the Celtic Caterer - Chef Eric W. McBride
  • Over 50 Traditional Recipes from Scotland
  • Including 10 Historical Essays on Scotland & Excerpts of 14 Scottish Poems
  • 5.5" x 8.5" - 134 Pages Black and White.
  • Soft Cover Paperback Spiral Bound

  • Price: $20.00

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    Product Description

    Review by Jen Delyth
    " A mouthwatering read.. that brings the flavors and culture of the Celtic Lands to life on your table!"

    "I had the pleasure of meeting Chef Eric W. McBride on a chilly evening at an Irish Music Festival. Eric came to our camp, with bowls of the best soup - I think it was Leek and Potato, but it seemed like food of the Gods... with some subtle herbs and the cream and butter, probably some white wine, and maybe some bacon... It was a more decadant than I usually make the humble meal, but so much better! He is a great cook!"

    Eric has 30 years experience as a chef, and is passionate about Celtic Food and Culture. He also is educated in Celtic History and Literature, and has a unique knowledge of Celtic Cuisine.

    Eric has written several cook books featuring recipes from the Celtic Lands - which are well researched "traditional" recipes - to which he has added some elegant touches of his own. Eric enjoys the whiskey cream and butter - which add tasty refinement to the food experience of the Celtic Countries...

    The recipes are simple to follow, and delicious!

    Recipes in this book include:
    Soups & Salads - "Cock-a-leekie Soup"
    Breads & Scones - "Dundee Cheese Loaf"
    Appetizers -"Mussels & Leeks in a Butter Sherry Sauce"
    Vegetables - "Whiskey Cheese Cauliflower"
    Seafood - "Cabbie Cawl"
    Meats - "Roastit Bubbly-Jock"
    Deserts - Orange Chocolate Whisky Mouse"

    EXCERPT from Recipe for "Whiskey Lamb Chops with fresh figs" "1 hour before cooking, warm up 6 Tbs of scotsh malt whiskey, and soak cherries in liquid. In a simmering pot, bring water to a boil, then add barley and 1/2 cup of the Veal stock to the pot. Cover and simmer for about 45 minutes or until all liquid has been absorbed. Stir in soaked cherries and red peppercorns...."

    (This makes me quite hungry just writing this! Mouthwatering!)