Scots blast 'Outlander' cookbook for its American recipes

GLASGOW, Scotland — A new cookbook based on the Outlander series has left a bitter taste in the mouth of Scottish readers.

Outlander Kitchen: The Official Outlander Companion Cookbook​, written by Canadian chef and food writer Theresa Carle-Sanders, features recipes inspired by the hit television show about a time-traveling English woman and 18th century Scotland.

However, alongside Scottish favorites like tattie scones, cock-a-leekie soup and Forfar Bridies, the book, which has a foreword by Outlander author Diana Gabaldon, also includes recipes for sweet potato pie, pulled pork and fish tacos, which have their origins in American cuisine.

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Carle-Sanders said that the book's range of recipes was designed to represent the "fluid nature" of the television show, which travels between Jacobean Scotland and 1945, and claimed that people would not want to eat 18th century Highland cuisine every day.

However, Scots chef Mark Greenaway, Scotland's food and drink ambassador, told The Times that the book "represented a wasted opportunity."

He said: "To suggest people wouldn't want to eat Scottish food all year is wrong. This book sounds very confused, which is a real shame.

"I'm all for other cuisines influencing our own foods, but dishes like pulled pork and sweet potato pie are not what Scotland should be known for and proud of."

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Ben Reade, co-owner of the Edinburgh Food Studio, told the paper that he was also "baffled" by the choice of recipes.

Outlander, which is based on a series of novels by American author Diana Gabaldon, is filmed in Cumbernauld, Fife, Perthshire and South Queensferry.

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