Take a bite out of Diana Gabaldon's New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!
Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
Now professional chef and founder of the Outlander Kitchen blog, Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie's incredible story through the flavours of the Scottish Highlands, the French Revolution, and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear, as these doable, delectable recipes have been updated for today's modern kitchens.
Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and 'nicht':
Breakfast: Yeasted Buckwheat Pancakes, A Coddled Egg for Duncan, Bacon, Asparagus, and Wild Mushroom Omelette
Appetisers: Cheese Savouries; Rolls with Pigeons and Truffles, Beer-Battered Corn Fritters
Soups & Stocks: Cock-a-Leekie Soup, Murphy's Beef Broth, Drunken Mock-Turtle Soup
Mains: Peppery Oyster Stew, Slow-Cooked Chicken Fricassee, Conspirators Cassoulet
Sides: Auld Ian's Buttered Leeks, Matchstick Cold-Oil Fries, Honey-Roasted Butternut Squash
Bread & Baking: Pumpkin Seed and Herb Oatcakes, Fiona's Cinnamon Scones, Jocasta's Auld Country Bannocks
Sweets & Desserts: Black Jack Randall's Dark Chocolate Lavender Fudge, Warm Almond Pastry with Father Anselm, Banoffee Trifle at River Run
With full-colour photographs and plenty of extras including cocktails, condiments, and preserves Outlander Kitchen is an entertainment experience to savour, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget 'bon appetit'. As the Scots say, 'ith do leor!'
"Fans of Diana Gabaldon's time-traveling, kilt-ripping series will do the Highland fling for recipes such as Auld Ian's Buttered Leeks and Banoffee Trifle at River Run."--Publishers Weekly
"If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen's here to prove you wrong."--Entertainment Weekly
"It's a well-handled mix of researched historical fiction, romance, science fiction, fantasy, and--importantly--delicious food."--Vancouver Sun
"Theresa Carle-Sanders has done a great job creating recipes that are well crafted, easy to follow, bringing to our plates and palates meals that could have been made long ago (now of course with modern ingredients)."--Kate McDermott, author of Art of the Pie
"The only thing better than eating this roast at my wedding with Jamie would be eating this roast on my wedding night."--Buzzfeed