AUTHOR: Theresa Carle-Sanders
DATE FINISHED: September 2019
BLURB: AClaire 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 Outlander Kitchen 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.
REVIEW: I got this for Christmas last year, but I only cook from it sporadically. It's actually been a pretty good find. On top of all the Outlander stuff, I discovered a recipe for Scotch eggs I can actually manage (with the advantage of it being baked instead of fried, so healthier), an onion tart that's to die for, and a buttered leek recipe that actually makes me like leeks. Some of it is stuff I already knew from being married to a Brit for the past twenty years, but still, very much worth it.
SQUARE: Cookbook or Food Memoir