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Shetland: Cooking on the Edge of the World

Shetland: Cooking on the Edge of the World

The first book to explore the cooking and communities of Shetland, with lavish photography of these spectacular isles

Usually ships 6-12 working days – This title is in stock at publisher

Quick Reference

ISBN 9781849499675
Barcode 9781849499675
Published 1 September 2018 by Quadrille Publishing Ltd
Format Hardback
Author(s) By Morton, James
By Morton, Tom
Availability In stock at publisher; ships 6-12 working days

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Full details for this title

ISBN-13 9781849499675
ISBN-10 1849499675
Stock Available
Status In stock at publisher; ships 6-12 working days
Publisher Quadrille Publishing Ltd
Imprint Quadrille Publishing Ltd
Publication Date 1 September 2018
Publication Country United Kingdom United Kingdom
Format Hardback
Author(s) By Morton, James
By Morton, Tom
Category Local History
National & Regional Cuisine
The Countryside, Country Life
Travel & Holiday
Places & Peoples: General Interest
Number of Pages 288
Dimensions Width: 180mm
Height: 270mm
Weight 1,260g
Interest Age General Audience
Reading Age General Audience
Library of Congress Cooking - Scotland - Shetland, Shetland Scotland - Social life and customs
NBS Text National & Regional Cuisine
ONIX Text General/trade
Dewey Code 641.5941135
Catalogue Code 935604

Description of this Book

Shetland is where Scotland meets Scandinavia and the North Sea hits the Atlantic Ocean. Isolated, unspoilt and rich in history and tradition, Shetland is a truly singular place. James Morton grew up there. Co-written with his father, broadcaster and journalist Tom Morton, Shetland: Cooking on the Edge of the World explores life on an island with food, drink and community at its heart. Surrounded by crystal-clear waters, Shetland seafood is second to none, and butter and cheese are made locally. The native lamb roams freely around the island, and the Shetland black potato cannot be found anywhere else in the world. Here cooks, farmers, crofters and fishermen toil following traditions that go back hundreds of years. The recipes take in the very best that the isles have to offer, from celebratory feasts (the tradition of foy ) through the food of the sea - mackerel, mussels, salmon - to treasures from the land (lamb, venison, beef) and earth. There's cooking born from necessity and thrift - smoking and preserving (home-smoked halibut, pickles) - and it simply wouldn't be Scottish without baking (bannocks, oatcakes, afternoon cakes and biscuits) and, of course, a wee dram. With spectacular photography throughout, and features on crofting, pit feasting and the annual Fire Festival, Up Helly Aa (which culminates in the burning of a Viking galley ship), Shetland: Cooking on the Edge of the World celebrates a very different kind of island paradise.

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Awards, Reviews & Star Ratings

UK Review Bertrams Star Rating: 4 stars (out of 5)

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Author's Bio

James Morton is the author of books including Brew (2016) and Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014. In 2012 he reached the final of BBC TV's Great British Bake Off. He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards. Tom Morton is a recovering journalist and BBC broadcaster and was once scriptwriter for the legendary Sunday Post cartoon strips The Broons and Oor Wullie.

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