In a lyrical celebration of Scotland’s coastal food culture, Ghillie Başan weaves portraits of fishermen, foragers and artisans with recipes rooted in local produce such as sea salt, scallops and mussels. Organized by area (West Coast, Skye, Lewis and Harris, North-West and North-East Coasts, Orkney and Shetland, Moray Coast and East Coast) her narrative, complemented by beautiful food and location photography, reveals shared traditions and subtle regional nuances.
Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it?
Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coastline and over to the islands to capture the essence of our nation's seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions.
In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country.
Features a foreword by Gary Maclean, winner of MasterChef: The Professionals
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