The Scottish Kitchen

New in Paper! Christopher Trotter, a restaurant chef who now cooks for pampered guests at a 16th-century castle in Fife, Scotland, is interested in traditional Scottish food, as well as contemporary fare. In fact, he hopes his new book will work as sort of a National Trust, providing "˜a glimpse of Scottish food and cooking as it was"¦and as it is today."™ To that end, he presents 150 recipes, ranging from classics like Kedgeree and Damson Crumble to sophisticated dishes such as Langoustines with Tomato and Saffron Sauce. The head notes are both entertaining and informative, and there are short essays on the different regions of Scotland scattered throughout. One of the few works on this subject, Trotter"™s book is recommended."� "”Library Journal