Strangely, despite writing a book on Scottish food, Tom Bridge doesn't hail from Caledonia; in fact, he's a Yorkshireman who's developed a love for Scotland, especially its superb produce, over the years.
It's the local produce that shines through, and just to bring home this point Bridge has included a list of suppliers in an appendix.
This is a useful reference tool and lifts the book above the ordinary assemblage of recipes. The recipes themselves, while including traditional Scottish fare, also feature dishes that could just as easily originate in many parts of the UK (roast lamb with rosemary, cinnamon and honey sauce; slow-braised lamb shanks; meatballs in gravy and the like).
That said, there are a number of recipes whose Scottish roots are undeniable, most noticeably in the soups chapter: cullen skink, of course, cock-a-leekie, partan bree and bawd bree (crab and hare soups, respectively) and the hearty-sounding haggis and neep soup.
There are nine recipe chapters including ones covering all the usual meat suspects, fish, game, bread and biscuits, desserts and, interestingly, savoury pies and puds. Among these you'll find "tuppeny struggles" - small meat pies spiced with nutmeg and traditionally made with mutton but substituted here with lamb.
There's nothing fancy about the recipe for these 19th-century pies, but made with quality produce there's no reason why they shouldn't become a good little earner with a tasty mixed leaf salad and some crusty bread or a bannock or two (recipe on page 196) in any gastropub around the UK.
Although this book won't set the world alight, it's a not a bad addition to the bookshelf and is a handy starting point if you're thinking of giving your menu a Scottish twist.
Classic Recipes from Scotland
Tom Bridge
Mainstream Publishing, 20
ISBN 1-84018-943-6