Outlander Kitchen

Outlander Kitchen

The Official Outlander Companion Cookbook

Book - 2016
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For fans of Diana Gabaldon's Outlander novels and the Starz original series comes the official companion cookbook from the founder of OutlanderKitchen.com!

"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

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 gypsy 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 OutlanderKitchen.com 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 flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: 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
* Appetizers: Cheese Savories; 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-color photographs and plenty of extras--including cocktails, condiments, and preserves-- Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon app#65533;tit . As the Scots say, ith do le#65533;r!
Publisher: New York : Delacorte Press, c2016
ISBN: 9781101967577
Branch Call Number: 641 Carl
Characteristics: xvi, 334 pages : color illustrations ; 24 cm


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Dec 16, 2017

This is my new favorite cookbook! I'm a fan of Outlander (I've only read the first two books so far), but more than that I'm a fan of good food, British/Scottish food, and historic recipes. But the problem with historic recipes is that they're often to suit a taste no longer popular (or existent), or to cover the rancidness of an ingredient. So much though I love collecting them and making them, I usually don't want to eat them. That's where this cookbook shines- the recipes are all suited to a modern pallet, and any historic ones have been gently adapted to be more approachable. The author says it right in the intro (this may be the first cookbook I've read cover to cover, like a novel)- these recipes are historic, modern, and fantastical. And they ALL look and sound amazing.

I love that she included quotes from the books with each, which gives a context for the inspiration. I also love that she includes tips with each, for substitutions, variations, and other useful information (it makes each recipe feel even more approachable, and customizable).

Nothing in here calls for ingredients you'd have to special order (like a pig's head) or can only buy in bulk despite using a tiny amount, or have never heard of in your life. What a nice change from the more 'precious' homestyle cookbooks I've found! (which I love in concept, but they're totally impractical). And all of the cooking techniques are basic and simple- I truly felt like I could make everything in this book. And wanted to. Despite my LEAP diet and food allergies, I dog-eared 2/3 of the recipes, to make later.

And the photos! Beautiful, full-color, styled photos of every dish (despite the type or size). I love when a cookbook has photos, which I use as a general guide to whether or not I messed up in making it. And as inspiration- humans are a visual species, after all.

The organization of the recipes is not your typical cookbook organization, but it worked well. And there felt like plenty of recipes in every category (drinks, desserts, side dishes, appetizers, vegetarian mains, meat mains, etc.) so every taste and dietary restriction can be appeased. I'm sure this is an excellent resource for throwing Outlander watching parties with food. I plan on making something out of it every two weeks or so, just because. :)

Aug 03, 2017

I definitely want to try these recipes, as my ancestors may have eaten then. Beautiful book.

LoganLib_Kirra Dec 12, 2016

This book is a great companion to the Outlander books with recipes for every sort of place and time in the books.

Nov 30, 2016

I think those who would like to try Scottish food will like this book. For me, there was only a couple of recipes that interested me. Some nice write ups about each one, the history.

Sep 09, 2016

A beautiful, glossy colored cover of tarts cuddled in blue tartan end cloth gets their attention every time especially if they've got a Scottish spouse.
The recipes are heavy on oatmeal, just as you would expect but there's ne'er a mention of haggis in this text.
The very names of the recipes are enough to take you away a few thousand miles and a few hundred years: Mrs. FitGibbon's Overnight Parritch; Geilli's Cullen Skink; Murtagh's Gift to Ellen; Sarah Woolam's Scotch Pies and Atholl Brose for the Bonnie Prince. The names of the recipes themselves could suffice as the ingredients for a delightful parlour game.
The recipe that got my ears perked up though was the one for Upsede Down Plum Cake. You can never have too many plum recipes.

Jul 07, 2016

This book is based on the author's blog which makes the 18th century dishes named in Diana Gabaldon's books accessible to the modern cook. Each recipe starts with excerpt from the appropriate novel and then explains the origin of the dish. The recipe is then adapted to the modern kitchen in both imperial and metric measurements. Although it was interesting to peruse, I don't see myself spending the hours needed to make the dishes or my family enjoying them.


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Nov 30, 2016

runningbeat thinks this title is suitable for 13 years and over


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