Haggis, Whisky & Co

Here comes the guide to the celebration that has been held every January 25th in Scotland and now worldwide for over 200 years: Burns Night, in honor of the birthday of the Scottish national poet Robert Burns. The book features original poems, translations, as well as the recipe for black pudding, which, alongside whisky, gives the event its name. It involves haggis, tripe, or thairm: stomach or intestine, filled with various offal, all from sheep, of course. These are cooked and finely chopped, mixed with oats and onions, and seasoned with a good amount of pepper. Robert Burns also serves as a travel companion through this book on Scottish cuisine. His poems and songs, along with stories about his life and times, as well as legends and fairy tales, create an engaging picture of Scotland and its dining traditions. Recipes from Burns' era are contrasted with modern kitchen recipes, enriched with tips for cooking with whisky, which is well represented in this book.