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.
A time-traveling kitchen requires a versatile pantry. Many ingredients we have come to depend on in the twentieth and twenty-first centuries were not common, or even in existence, in the eighteenth. Staples of two hundred years ago have been lost to our industrialized food system. That said, aside from the game meats and a few spices, you won’t find a lot of exotic ingredients in Outlander Kitchen.
Tried and True
Theresa is well-known for her ability to write recipes in a way that makes them easy to follow and guarantees success. Amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens.
All fans of Diana Gabaldon’s Outlander novels and the Starz original series will be doubly pleased to find that all recipes in the cookbook come with a matching excerpt of the novels that reconnect you with Claire and Jamie's story and keep the world of Outlander on your mind morning, noon, and nicht