Edinburgh-based Sue Lawrence, arguably the greatest living Scottish cookery writer, manages to avoid the couthie nonsense that fills most books and instead sprinkes distinctly modern dishes (cock-a-leekie risotto with bacon; ginger-and-soy-marinated beef) among the skirlie and cloutie dumplings... The combination of well-researched anecdote, imaginative cooking and evocative food writing is compelling, especially when it's as beautifully designed and illustrated as this medium-sized hardback. If you're fed up of the drivel written about Scottish food by English food writers who don't know their stovies from their smokies, this book is the perfect antidote. -- Time Out London 20070124 Wonderful -- Delicious 20060801 The joy is not just in her enthusiasm for the ingredients and her skill in cooking them, but in her celebration of the people who produce the food... You might have to work up slowly to the chicken breast stuffed with black pudding, white pudding and haggis... but the journey through the rest of Scotland's culinary delights will be worth it. -- Times 2 20060822 This book is a tartan triumph. -- Country Life 20060817 Sue's celebration of Scottish produce reveals an abundance of culinary delights. -- Scottish Field 20060901 A stunning guide and celebration of the Scottish landscape, its history and its food... She manages to create some classic dishes with all the flair and innovation we have come to expect of her. -- Scotland Magazine 20060901 To open this book... is to be swept into a culinary whirlwind of exotica... Sue Lawrence has obsessively driven, flown, and sailed hundreds of miles through her native country to originate a gripping record of what she calls, with some justice, 'the best raw ingredients in the world'. -- Food and Wine 20060901 From cockles harvested on Barra to lamb from Shetland, Sue Lawrence has been seeking out Scotland's culinary delights and meeting the fascinating people who produce them. -- Food & Travel 20061001 Another great book by Sue Lawrence... full of delicious recipes with many great comforting cakes, pies, stews and wintery fare, perfect for the colder weather ahead. -- The Sunday Tribune (Eire) 20060910 Scotland's most treasured cook gives a food tour of this intriguing country... in 120 unique and delicious recipes. -- UKTV Food Website 20060801 Sue Lawrence is definitely the most captivating of Scottish food writers and I always look forward to her next book. A Cook's Tour of Scotland is, simply put, another masterpiece. It portrays Scotland, the country and the people, Sue loves, and it gives us an insight into her own life and her family history. The recipes are hearty and heartfelt and will bring a little Scotland into your dining room. -- Franz Scheurer 20061001 If there's a better cookbook on Scottish food I don't know about it. -- Shetland Times 20060929 An indispensable read for all foodies and in particular anyone still labouring under the misapprehension that Scottish cuisine is confined to porridge, kippers and haggis. -- Scotland in Trust 20061001 For those who don't know their tatties from their neeps, but would like to. Perfect for revivalists with Scottish roots and wintertime UK travellers. -- Australian Gourmet Traveller 20061101 Lawrence's art is to offer a simple but flexible engagement with food that retains sufficient elements of the traditions to give it a clear Scottish identity... The book offers honest to goodness Scottish food for the modern age. -- The List 20061116 Foodies with a taste for adventure will love A Cook's Tour of Scotland -- Sunday Express 20070128 A delectable culinary tour that records 120 authentic recipes and celebrates food producers from jam-maker to black-pudding butcher. -- The Good Book Guide 20070101 A fascinating document on Scottish food and a unique collection of distinctive, delicious recipes. -- Australia Travel & Leisure 20070401
