A bold and wide-ranging exploration of contemporary Scottish baking by renowned Scottish cookbook writer Sue Lawrence. One could simply list a randomly picked bundle of these recipes to capture the regional scope, sweet-savory balance, and multi-cultural swirl of Scottish baking today: cullen skink bridies, haggis tartlets with red onion marmalade, marshmallow millionaire shortbread, toffee oat bars, black bun, Selkirk bannock, butteries, lemon curd polenta cake, and on and on. Many of these are favorites that we know our customers love (because we sell them), and many others will inspire you to get in the kitchen.
As the Time Out blurb says on the cover of this book, Lawrence is "arguably the greatest living Scottish cookery writer." She has written several classics of the kitchen over the past 30 years. And she's the perfect expert to chart the changes in Scottish baking over that time. That's why the title is "New Scottish Baking." Things have changed a bit since the 1990s. Much of that can be attributed to a baking craze that was spurred by the home-bound free time that many had during the covid-19 pandemic. And also -- a related detail -- the incredible popularity of the British Baking Show, which has energized and educated many casual bakers to step up their game. The internet and food-centric social media have also turned once-humble baking traditions into high-profile affairs.
Lawrence has a flour-dusted hand in both worlds, familiar with the generations of tradition, and also keen to expand and upgrade the conception of what Scottish baking is and can be.
Lovely color photographs to go with 150 easy-to-follow recipes. 272 page hardcover book.
