Café Canna

Recipes from a Hebridean Island

Gareth Cole

$57.99

Hardback

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English

Birlinn Ltd
04 April 2024

Self-sufficiency; Cookery, food & drink; National & regional cuisine; Restaurant, cafe & pub guides

Perched on a beautiful Scottish island measuring just two miles across, Caf Canna is one of the remotest restaurants in Britain.

Justly famous for its seafood, landed from clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant's imaginative menu. Meat comes from the fields nearby, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises.

This book is a magnificent celebration of Caf Canna and the close-knit island community which is its lifeblood. The recipes showcase the enormous range of dishes produced locally

all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from Dulse seaweed croquettes, Kelp miso ramen, Langoustine prawn toast, and Beef, Skye black ale and blue murder pie to Wild gorse crme brulee, Nettle and spinach spanakopita, and Singapore chilli Canna crab.

By: Gareth Cole
Imprint: Birlinn Ltd
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 189mm, Spine: 25mm
Weight: 930g
ISBN: 9781780278513
ISBN 10: 1780278519
Pages: 240
Publication Date: 04 April 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Gareth Cole was born in Aberdeen and worked for many years in IT in London before moving with his young family to Canna to develop Caf Canna.

Reviews for Café Canna: Recipes from a Hebridean Island

'A sumptuous affair that portrays a foodie island idyll' -- Emma Cowing * Scottish Daily Mail * 'The Hebridean cookbook we've been waiting for' -- Ailsa Sheldon, Herald food critic 'Now you can recreate their culinary magic in your own home!' * Books From Scotland * '[Cole] shares his love of seafood landed from the waters surrounding the island and seaweed foraged from its shores' -- Maggie Ritchie * Herald *