Allow me to introduce a new arrival, my baby, my little bundle of joy . . . No, I haven't just given birth without telling anyone - don't panic! Rather this is the birth of a more literary being, the result of eight months of dedication, imagination and sheer hard graft from a small but extremely dedicated team at Edinburgh's List magazine.
The Larder is a celebration of Scottish food and drink - what it is, where to buy it and how to cook it - as well as a directory of the best shops, farms and chefs we have in this abundant country. In seven chapters the book guides you through the difference between bannocks and butteries, explains the science behind various cuts of beef, and gives guidance on cooking the many and varied fruits of our seas. And that's just for starters.
Nothing could be more relevant in these credit-crunching, carbon-monitoring times than a focus on local, seasonal and natural produce, and that is why The Larder deserves a place on all keen Scottish foodies' book shelves - and no, I'm not just saying that because I part-wrote, edited and project-managed the thing. Get hold of a copy and you'll see what I mean!
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