Celtic Cuisine

67 cooks from the Celtic nations Brittany, Wales, Ireland, Scotland and the Isle of Man share their culinary heritage in this sumptuous new book by well known cookery writer and broadcaster, Gilli Davies. The Celtic nations share the sea as their common bond, and make fine use of ocean bounty such as lobster, crab, oyster, sea trout, scallops and salmon. They reared livestock providing succulent meat for the table, and foraged for wild fare supplementing their diet with grouse, pheasant, mushrooms, berries, herbs and nutritious laverbread (seaweed). The book features Rick Stein's famous Cornish Fish Pie, a luscious Breton fish soup from Simone Morand, as well as contributions from Darina Allen of the world-famous Ballymaloe Cookery School, recipes from Glasgow's much-feted eaterie, The Ubiquitous Chip, and glorious Welsh dishes from the author herself. Not only does the book feature over 160 time-honoured favourites, but also modern recipes with a light, contemporary touch great for today's cooks who want to prepare tasty, imaginative meals with minimum fuss.