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. Read more...
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. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. 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 appetit. As the Scots say, ith do leor
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-06-20
- Reviewer: Staff
The most interesting recipe here is the one used to create the book itself. Ingredients include Diana Gabaldon’s series of Outlander novels and novellas, which have been published in 26 countries. Add to that a large dose of pop culture via the Outlander television series, now in its second season on the Starz network. And finally, top with Carle-Sanders, a mega-fan of the show who is also a chef and food writer. Having already created a themed recipe for each TV episode at the behest of the Starz social media department, along with an Outlander Kitchen website, she has now gone to print with this official companion cookbook featuring more than 100 recipes. She self-mockingly, yet accurately, describes this work as, “an 18th-century Scottish cookbook based on a time-travel story.” Each recipe is preceded by a paragraph or two of Gabaldon’s writing from which the chef took culinary inspiration. A typical mise-en-scene begins with a bit of the saga: “I thought I’d best tell Young Ian to unsaddle the horse... Then I’m going to the root cellar to fetch up some onions for a tart.” This is followed by straightforward instructions for an onion tart. A tasty photo reveals the dish’s destiny, but only fans of the series will know how Young Ian turns out. (June)