Scotland has some of the best seafood in the world, so we why don’t we eat more of it? Why don’t we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it?
Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland’s coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions.
In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country.
Features a forward from Gary Maclean, Winner of MasterChef: The Professionals.
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Ghillie Basan has written over 40 books on different culinary cultures and has been nominated for the Glenfiddich Award, the Guild of Food Writers Award and the Cordon Bleu World Food Media Award. Her food and travel articles have appeared in a huge variety of newspapers and magazines, including The Sunday Times, The Daily Telegraph, BBC Good Food magazine and Eating magazine. As a broadcaster she has presented and contributed to many BBC radio programmes. As well as running cookery workshops she also works as a flavour and food pairing consultant for bar tenders and chefs.
https://shop.royalacademy.org.uk/seafood-journey-tastes-and-tales-from-scotland66344Seafood Journey: Tastes and Tales From Scotlandhttps://shop.royalacademy.org.uk/media/catalog/product/1/2/12096087---seafood-journey---1200x1200px---_c_-y.jpg2525GBPInStock/Books/All Books/Edits/The Blue Edit26285712224361<p>Scotland has some of the best seafood in the world, so we why don’t we eat more of it? Why don’t we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it?</p>
<p>Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland’s coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions.</p>
<p>In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country.</p>
<p><span class="a-text-bold">Features a forward from Gary Maclean, Winner of MasterChef: The Professionals.</span></p> <style>#html-body [data-pb-style=C8HQOMV]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}</style><div data-content-type="row" data-appearance="contained" data-element="main"><div data-enable-parallax="0" data-parallax-speed="0.5" data-background-images="{}" data-background-type="image" data-video-loop="true" data-video-play-only-visible="true" data-video-lazy-load="true" data-video-fallback-src="" data-element="inner" data-pb-style="C8HQOMV"><div data-content-type="text" data-appearance="default" data-element="main"><div id="editorialReviews_feature_div" class="celwidget" data-feature-name="editorialReviews" data-csa-c-type="widget" data-csa-c-content-id="editorialReviews" data-csa-c-slot-id="editorialReviews_feature_div" data-csa-c-asin="" data-csa-c-is-in-initial-active-row="false" data-csa-c-id="1bcjfj-frs301-782mr7-ybnxou" data-cel-widget="editorialReviews_feature_div">
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<p><span class="a-text-bold">Ghillie Basan</span> has written over 40 books on different culinary cultures and has been nominated for the Glenfiddich Award, the Guild of Food Writers Award and the Cordon Bleu World Food Media Award. Her food and travel articles have appeared in a huge variety of newspapers and magazines, including <span class="a-text-italic">The Sunday Times</span>, <span class="a-text-italic">The Daily Telegraph</span>, <span class="a-text-italic">BBC Good Food</span> magazine and <span class="a-text-italic">Eating</span> magazine. As a broadcaster she has presented and contributed to many BBC radio programmes. As well as running cookery workshops she also works as a flavour and food pairing consultant for bar tenders and chefs.</p>
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