Gary Maclean's Scottish Celebrations
Please Note: This book is currently available for delivery to the UK only.
Gary Maclean is celebrating the very best in Scottish food and culture - with a few surprising tweaks.
Scotland loves to celebrate an occasion, and we always serve up great food. Covering the most beloved national dishes and local specialities, Scottish Celebrations takes the reader on a journey through Scotland's culinary calendar, from Burns Night in January to the biggest night of the year, Hogmanay.
Scotland's National Chef Gary Maclean, owner of seafood eatery Creel Caught, puts a contemporary spin on the nation's classics. In this book he shows readers how they can prepare a bountiful Braemar feast for hungry Highland game fans or concoct a hearty meal as Martinmas brings the cold weather nearer. From Shetland to the Borders, this book is a perfect resource for readers who wish to celebrate the best of Scotland's traditions, wherever they are in the world.
Published: 9 November 2023
Format: 246x189mm, Hardback
Extent: 288 pages
Your book will be dispatched before the publication date (09/11/2023). Please allow up to 7 working days after this for delivery.
If you need to update your delivery address, please contact us before 26/10/2023 by emailing firstname.lastname@example.org. If we have not confirmed your change of address by 28/10/2023, please do contact us again. Address updates after 28/10/2023 cannot be accommodated.
If you wish to cancel your order, please contact email@example.com before 26/10/2023. Order cancellations after this date cannot be accommodated, and will be subject to our Returns Policy.
This book is currently available for delivery to the UK only.
Your payment will be taken upon ordering.
Any requests to personalise, sign or dedicate copies cannot be accommodated.
Black & White Publishing shall use its best endeavours to fulfil all copies as ordered within the timescale specified but where the failure to do so is caused by something outside its reasonable control, including but not be limited to, weather conditions, fire, flood, hurricane, strike, industrial dispute, war, hostilities, political unrest, riots, civil commotion, inevitable accidents, pandemic, supervening legislation or any other circumstances amounting to force majeure, the Publishers shall only be obliged to supply a first edition copy at a time when such product is available. If the Publishers are unable to supply a copy of the book, on or before 08/03/2024, then the customer may request a full refund.
The Publishers reserve the right to make reasonable amends to these Terms and Conditions from time to time, at their sole discretion.
For any queries with your order, please contact firstname.lastname@example.org.
Born in Glasgow, multi-award-winning chef Gary Maclean has been at the heart of the Scottish hospitality industry for 35 years. Gary was awarded the title of Scotland's National Chef and supports the Scottish Government in food health, education and the promotion of Scotland's amazing produce around the world.
Gary's passion for mentoring young people led him to become the Executive Chef at City of Glasgow College and a Fellow of the Master Chefs of Great Britain. He was crowned the champion of BBC's MasterChef: The Professionals after taking on 47 other professional chefs in pursuit of gastronomic glory and in 2021 he was also awarded the Mark Twain award by the St Andrew's Society of New York for his work on Scottish-American relations.
Gary is the author of Kitchen Essentials and Scottish Kitchen. He owns a sustainable Scottish seafood restaurant called Creel Caught in the heart of Edinburgh.