Outlander kitchen : the official Outlander companion cookbook / Theresa Carle-Sanders ; foreword by Diana Gabaldon.
Record details
- ISBN: 9781101967577 : HRD
- ISBN: 1101967579 : HRD
- Physical Description: xvi, 334 pages : color illustrations ; 24 cm
- Edition: First edition.
- Publisher: New York : Delacorte Press, [2016]
- Copyright: c2016.
Content descriptions
General Note: | Includes index. |
Summary, etc.: | Collects recipes inspired by Diana Gabaldon's "Outlander" series, including such options as Mrs. Fitzgibbon's overnight parritch, mushroom pasties, roast beef for a wedding feast, Mrs. Bug's buttermilk drop biscuits, and jam tarts. |
Search for related items by subject
Subject: | Cooking. Gabaldon, Diana. Outlander. |
Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at GRPL.
▼ Additional Content

Outlander Kitchen : The Official Outlander Companion Cookbook
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Table of Contents
Outlander Kitchen : The Official Outlander Companion Cookbook
Section | Section Description | Page Number |
---|---|---|
Foreword Diana Gabaldon | p. xi | |
Introduction | p. xiii | |
My Outlander Kitchen | p. 3 | |
Pantry | p. 3 | |
Equipment | p. 6 | |
Glossary and Techniques | p. 9 | |
Conversion Tables | p. 13 | |
Chapter 1 | Basic Recipes | p. 17 |
Hot Broth at Castle Leoch (Brown Chicken Stock) | p. 20 | |
Murphy's Beef Broth (White Beef Stock) | p. 22 | |
Vegetable Stock | p. 24 | |
Short Crust Pastry | p. 27 | |
Blitz Puff Pastry | p. 29 | |
Crowdie Cheese | p. 31 | |
Basic Salad Dressing | p. 33 | |
Chapter 2 | Breakfast | p. 35 |
Mrs. FitzGibbons's Overnight Parritch | p. 36 | |
Potato Fritters | p. 38 | |
A Coddled Egg for Duncan | p. 41 | |
Bacon, Asparagus, and Wild Mushroom Omelette | p. 45 | |
Mrs. Bug's Cinnamon Toast | p. 47 | |
Yeasted Buckwheat Pancakes | p. 49 | |
Young Ian's Sage and Garlic Sausage | p. 52 | |
Chapter 3 | Soups | p. 55 |
Geillis's Cullen Skink | p. 56 | |
Cock-a-Leekie | p. 58 | |
Drunken Mock-Turtle Soup | p. 61 | |
Kale Brose with Bacon | p. 65 | |
Marsali's Beef (Buffalo) Tea | p. 67 | |
Cream of Nontoxic Mushroom Soup | p. 69 | |
Chapter 4 | Appetizers | p. 73 |
Goat Cheese and Bacon Tarts | p. 74 | |
Murtagh's Gift to Ellen (Puff Pastry Boar Tusks) | p. 76 | |
Cheese Savories (Gougères) | p. 79 | |
Rolls with Pigeon and Truffles | p. 82 | |
Mr. Willoughby's Coral Knob | p. 85 | |
Beer-Battered Corn Fritters | p. 88 | |
Mushroom Pasties | p. 90 | |
Chapter 5 | Beef | p. 93 |
Roast Beef for a Wedding Feast | p. 94 | |
Gypsy Stew | p. 96 | |
Veal Patties in Wine Sauce | p. 99 | |
Brianna's Bridies | p. 101 | |
Chapter 6 | Poultry | p. 105 |
Claire's Roast Chicken | p. 106 | |
Pheasant and Greens at Ardsmuir | p. 109 | |
Sweet Tea-Brined Fried Chicken | p. 112 | |
Slow-Cooked Chicken Fricassee | p. 115 | |
Chapter 7 | Pork | p. 119 |
Rosamund's Pulled Pork with Devil's Apple BBQ Sauce | p. 120 | |
Conspirators' Cassaulet | p. 122 | |
Ragoo'd Pork | p. 126 | |
Scotch Eggs | p. 129 | |
Bangers and Mash with Slow-Cooked Onion Gravy | p. 132 | |
Chapter 8 | Lamb | p. 135 |
Buttermilk Lamb Chops with Rosewater Mint Sauce | p. 136 | |
Shepherd's Pie | p. 139 | |
Sarah Woolam's Scotch Pies | p. 142 | |
Chapter 9 | Game | p. 147 |
Venison Stew with Tomatoe-Fruits | p. 148 | |
Jenny's Hare Pie | p. 151 | |
Chapter 10 | Fish and Seafood | p. 155 |
Fish Pie at the Lillingtons' | p. 156 | |
Steamed Mussels with Butter | p. 159 | |
Fish Fillets Poached in Wine | p. 162 | |
Peppery Oyster Stew | p. 164 | |
Baja Fish Tacos at the Celtic Festival | p. 167 | |
Trout Fried in Cornmeal | p. 170 | |
Chapter 11 | Vegetarian | p. 173 |
Vegetable Stew | p. 174 | |
Jenny's Onion Tart | p. 176 | |
Manioc and Red Beans with Fried Plantain | p. 179 | |
Stovie Potatoes | p. 182 | |
Diana Gabaldon's Cheese Enchiladas | p. 184 | |
Chapter 12 | Pizza and Pasta | p. 187 |
Roger and Bree's Pizza | p. 188 | |
Tortellini Portofino | p. 190 | |
Spaghetti and Meatballs with the Randalls | p. 195 | |
Chapter 13 | Side Dishes | p. 199 |
Dumplings in Cross Creek | p. 200 | |
Auld Ian's Buttered Leeks | p. 202 | |
Oxford Baked Beans | p. 204 | |
Fergus's Roasted Tatties | p. 206 | |
Matchstick Cold-Oil Fries | p. 208 | |
Broccoli Salad | p. 210 | |
Honey-Roasted Butternut Squash | p. 212 | |
Chapter 14 | Breads and Baking | p. 215 |
Mrs. Graham's Oatmeal Scones with Clotted Cream | p. 216 | |
Pumpkin Seed and Herb Oatcakes | p. 219 | |
Nettle Rolls | p. 221 | |
Brown Buns at Beauly | p. 224 | |
Fiona's Cinnamon Scones | p. 227 | |
Bannocks at Carfax Close | p. 230 | |
Honey-Buttermilk Oat Bread | p. 232 | |
Spoon Bread | p. 236 | |
Jocasta's Auld Country Bannocks | p. 238 | |
Raisin Muffins | p. 241 | |
Corn Muffins | p. 244 | |
Mrs. Bug's Buttermilk Drop Biscuits | p. 246 | |
Chapter 15 | Sweets and Desserts | p. 249 |
Governor Tryon's Humble Crumble | ||
Apple Pie | p. 250 | |
The MacKenzies' Millionaire's Shortbread | p. 252 | |
Warm Almond Pastry with Father Anselm | p. 255 | |
Black Jack Randall's Dark Chocolate Lavender Fudge | p. 258 | |
Jam Tarts | p. 261 | |
Sweet Potato Pie | p. 263 | |
Chocolate Biscuits | p. 267 | |
Lord John's Upside-Down Plum Cake | p. 269 | |
Almond Squirts | p. 272 | |
Ginger-Nut Biscuits | p. 274 | |
Banoffee Trifle at River Run | p. 277 | |
Apple Fritters | p. 279 | |
Ulysses's Syllabub | p. 281 | |
Gingerbread and Fresh Crud | p. 283 | |
Jem's Bread Pudding with Maple Butterscotch Sauce | p. 286 | |
Stephen Bonnet's Salted Chocolate Pretzel Balls | p. 289 | |
Maple Pudding | p. 292 | |
Chapter 16 | Drinks and Cocktails | p. 295 |
The Comte St. Germain's Poison | p. 296 | |
Frank's Sherry Tipple | p. 298 | |
Atholl Brose for the Bonnie Prince | p. 299 | |
Hot Chocolate with La Dame Blanche | p. 302 | |
Laoghaire's Whiskey Sour | p. 304 | |
Mamacita's Sangria | p. 306 | |
Cherry Bounce | p. 308 | |
Jamie's Rusty Nail | p. 310 | |
Chapter 17 | Preserves and Condiments | p. 313 |
Quick Pickles for a Hasty Escape | p. 314 | |
Pickled Mushrooms | p. 316 | |
Fraser Strawberry Jam | p. 318 | |
Tomato Pickle in the Manger | p. 321 | |
Strawberry-White Balsamic Shrub | p. 323 | |
Acknowledgments | p. 325 | |
Recipe Index | p. 327 | |
About the Author | p. 335 | |
About the Photographer | p. 336 |