A tribute by El Celler de Can Roca to the gastronomy of Scotland
At first, Scotland and cuisine don?t seem to make the most renowned of pairs. So, what was it that made Joan, Josep and Jordi Roca set offon a culinary journey through Scotland? Curiosity!The insatiable culinary curiosity of the Roca brothers brings them toa country close to Girona geographically, but also culturally exoticwhen viewed from a Mediterranean perspective. In their journey, theRoca brothers follow two exceptional guides: two travel journals fromthe eighteenth century; A Journey to the Western Islands of Scotland,by Samuel Johnson; and The Journal of a Tour to the Hebrides, by James Boswell.The Roca brothers approach Scottish cuisine carefully and tactfully,in the humble and respectful way used when coming into contact withsomething that is appreciated. They intend to witness, are excited tointerpret and want to learn from everything they have seen on theirjourneys. Product tastings, dishes in restaurants or in theunlikeliest of settings, and conversations with the specialists andenthusiasts they meet along the way have made their mark. After thenecessary rest, the ideas for dishes paying tribute to Scotland startto flow in abundance. The forty recipes in this book are a tribute tothe excellent products the brothers encountered, a song that tells atale of tradition and a search for union between these two culinarycultures that are so different: the Mediterranean and Atlantic atparallel 60.
