Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld

A detailed guide to traditional Scottish ingredients followed by classic recipes, beautifully photographed throughout.

Over 60 classic Scottish recipes from various regions.

Originally published by the Highland Association as The Feill Cookery Book in 1907, Recipes of the Highlands and Islands of Scotland is a delightful collection