Description

Book Synopsis
MasterCheffinalist Sarah Rankin has a passion for Scottish produce and flavours and for feeding people. Being a food lover encompasses not just a passion for the ingredients themselves, but also for the seasons and weather which nurture them, and the people who tend, harvest and prepare them. Taking those ingredients and creating something delicious for those you love is the highest compliment you can pay any vegetable, beast, fish or fowl.InKith, Sarah shares stories on her family favourites, the inspirationfor her recipes, and why food is the greatest way to show your love.Kithis a collection of practical and inviting seasonal dishes, mixing the traditional and the contemporary, and celebrating the extraordinary versatility of Scotland's larder in a hundred recipes: from Grouse with beetroot and cherry, to Arbroath smokie souffle, Squash ravioli with sage butter, and Lemon posset with caramelised white chocolate and oat crumble. It also includes a section of drinks and canapes.The ch

Kith

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    A Hardback by Sarah Rankin

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    RRP £25.00 – you save £2.50 (10%)

    Order before 4pm tomorrow for delivery by Mon 5 Oct 2026.

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      Book details

      Publisher Birlinn General
      Published 4/18/2024
      ISBN-13 9781780278360
      978-1780278360
      ISBN-10 1780278365
      Also in:
      History Nostalgia: general

      Description

      Book Synopsis
      MasterCheffinalist Sarah Rankin has a passion for Scottish produce and flavours and for feeding people. Being a food lover encompasses not just a passion for the ingredients themselves, but also for the seasons and weather which nurture them, and the people who tend, harvest and prepare them. Taking those ingredients and creating something delicious for those you love is the highest compliment you can pay any vegetable, beast, fish or fowl.InKith, Sarah shares stories on her family favourites, the inspirationfor her recipes, and why food is the greatest way to show your love.Kithis a collection of practical and inviting seasonal dishes, mixing the traditional and the contemporary, and celebrating the extraordinary versatility of Scotland's larder in a hundred recipes: from Grouse with beetroot and cherry, to Arbroath smokie souffle, Squash ravioli with sage butter, and Lemon posset with caramelised white chocolate and oat crumble. It also includes a section of drinks and canapes.The ch

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