Synopsis:
Ethel Hofman grew up in the only Jewish family on Shetland. This is the story of her family and childhood, accompanied by recipes for Jewish and Shetland food cooked by her mother.

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Synopsis:

Here is the first complete edition of Alfred Barnard’s writing, which incorporates How to Blend Scotch Whisky and two other books by this author. The whisky ‘bible’ for the connoisseur.

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Synopsis:

In Jam with Lamb, Richard Guest, of the Castle Hotel, Somerset, offers a huge range of mouth-watering recipes based on the very best of locally farmed produce and products, as well as ingredients which can be found in the wild throughout Dorset, Somerset, Devon and Cornwall.

    
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Synopsis:

An extraordinary tale of surprising endeavours involving one man’s struggle to resuscitate two whisky distilleries from the brink of no return - Bruichladdich and Port Charlotte distilleries - on the small Hebridean island of Islay.

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Synopsis:
Traditional Scottish Cookery brings together mouth-watering recipes from the whole range of Scottish cuisine - from the simple scones, broths and bannocks of the Highland Gaels, to the sophisticated meat and game dishes that are a legacy of the Auld Alliance with France.
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WINNER OF THE MEDIA AWARD, BRITISH CHEESE AWARDS 2006

The West Country is world-renowned for its cheeses and has been a centre for cheeses of excellence for centuries.

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Proceedings of the Fifth Symposium of the International Commission for Research into European Food History, Aberdeen 1997. This book is essential reading for all concerned with questions of food and health in Europe.

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This is the new edition of the first ever comprehensive guide to the many ways in which wild plants have been used in Scotland from prehistoric times to the present day.

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Synopsis:

This book explores the nature of Scotland’s food in the past, including game and wild plants, cereals and dairy products, flesh and drink, whether home-brewed ale or wines from abroad. Through extensive research and examination of long-held customs, the author provides a detailed appraisal of the realities and complexities of the Scottish diet.

            
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Synopsis:

A comprehensive guide to Scotland’s malt whisky distilleries by the world-renowned authority on whisky, Charles MacLean. With photographs by John MacPherson.

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