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Black & White serves up new book by chef Gary Maclean

Black & White Publishing, an imprint of Bonnier Books UK, has acquired Scottish Kitchen, the second book from multi-award-winning chef Gary Maclean.

World rights for Scottish Kitchen were acquired direct from the author by Alison McBride, publishing director at Black & White Publishing.

Returning to the literary world, Gary Maclean has brought a collection of unique recipes to the page celebrating Scotland’s best cuisines and traditions.

Scotland’s larder includes food that is unrivalled, with chefs knowing the pleasures of working with fresh, locally sourced ingredients. Travelling through Scotland’s historic beginnings up to the present day, Scottish Kitchen shares over 100 irresistible recipes that will inspire readers to utilise Scotland’s sought-after produce and create distinctive dishes.

From trying out a twist on the comfort-food favourite of mince and tatties or impressing guests with an exquisite venison salad, these easy-to-follow recipes will have friends and families reigniting their love for Scottish cuisine. With Gary’s inimitable flair for flavour and hands-on approach, this exceptional collection takes traditional recipes and remodels them for everyone to enjoy.

Born in Glasgow, Gary Maclean is the first national chef of Scotland, a role which promotes food health, education and Scotland’s amazing produce. Gary was crowned champion of BBC series MasterChef: The Professionals in 2016. He is executive chef at City of Glasgow College and a fellow of the Master Chefs of Great Britain. Following on the success of Kitchen Essentials, Scottish Kitchen is his second book.

Alison McBride said: “Gary Maclean has done wonders for Scotland’s culinary scene, sharing his expertise and knowledge with aspiring chefs across the country. His passion for Scottish food is clear in his work, wanting to showcase everything it has to offer. Scottish Kitchen does just that, bringing his skills to the page as he journeys through Scotland’s traditional dishes. It’s a culinary journey like no other and is set to inspire.”

Gary said: “Scotland’s food and culinary traditions have always fascinated me, not just the food of Robert Burns but also from my upbringing. Dishes and recipes that are handed down from generation to generation. Scotland has a rich abundance of amazing food and drink, and I wanted to celebrate that through written recipes that work for a modern lifestyle using easily available ingredients.”

Scottish Kitchen will be published in April 2022.