Learn to cook traditional and modern Celtic dishes, from Wales, Ireland, Scotland, Brittany, the Isle of Man and Cornwall. Including over 160 recipes, from 67 cooks including Rick Stein, Mary Ann Gilchrist, Ronnie Clydesdale and Simone Morand.

Celtic food and recipes
Venison sausages, Scotch broth, Seared fillet of wild river salmon, and Braised pheasant are some of the traditional Celtic recipes included. Each chapter is introduced with a historic overview of Celtic cooking and food, and its influence on modern food.

Celtic Cuisine includes
• Over 160 recipes
• Starters
• Fish and shellfish
• Vegetarian
• Meat
• Puddings
• Baking
• Drinks and preserves
• Over 60 colour photographs

For more cookery books from Wales see: Bryan Webb’s Kitchen, Flavours of Wales, Food Wales- a second helping, Food Wales eating out guide second edition, London Oyster Guide