Theresa Carle-Sanders - The Second Official Outlander Companion Cookbook

ACKNOWLEDGMENTS

As always, my first thank-you goes to Diana Gabaldon, for her epic stories full of food, love, loss, and laughter. Your years of support for Outlander Kitchen are a gift and guiding force.

To my husband, and My Englishman, Howard. You put your own dreams on hold to support our little family, and encouraged me every step of the way along the journey to fulfilling my dream. I look forward to fulfilling more of our dreams together.

My agent, Susan. Your ability to listen, problem solve, and gently encourage makes you more valuable than precious jewels.

Anne, my editor, and everyone I have the pleasure of working with at Random House. I cherish our smooth working relationship. You let me do my thing but are always there when I have a question.

Outlander Kitchen photographer, Rebecca Wellman, who cooked, styled, and shot the majority of the photos in OK1 and OK2, including both covers. I am grateful to work with such a talented artist.

Cookbook authors from across the centuries, especially the women, including Mrs. McLintock, who published the first Scottish cookbook, Mrs. McLintocks Receipts for Cookery and Pastry-Work, in 1736. Also Mrs. Hannah Glasses The Art of Cookery Made Plain and Easy, first published in London in 1747, and F. Marian McNeills The Scots Kitchen, first published in 1929. All were a source of tradition, lore, and inspiration.

A huge round of applause, bows, and gratitude to the group of eleven Outlander Kitchen recipe testers, who all returned from testing OK1 to diligently test at least twenty recipes in six weeks each for this cookbook. Its a lot of work, and expense, and Im sure a source of grief for some of them, when their families face another unfamiliar and experimental dish for dinner, although theyve never complained. For their hard work and culinary courage, I give thanks to Janet Lee Anderson, Rhiannon McVean, Darcy Gagne, Jennifer Broughton, Anna Lapping, Jason and Jen Davis, Brianne Begley, Becky Inbody, Helen Bullard, and Lee Ann Monat, as well as all of their friends and family.

Long-distance hugs and kisses to my Coven. After our Outlander obsession brought us together from across the globe almost ten years ago, were still going strong. Im proud and grateful for our extraordinary friendship.

The eateries of Pender, including Port Browning Pub, Jos Place, Woods on Pender, Vanilla Leaf Bakery, and Slow Coast Coffee. Thank you for keeping me fed, caffeinated, and for pouring an ice-cold beer when the moment, or a gap in creativity, demanded it. Mine can be a very solitary occupation, so I appreciate your warm greetings and camaraderie.

Pender Island is an incredibly beautiful and peaceful place to live. Thank you to all of my island friends and neighbors, especially Susan and Dan Charman for the cucumbers that made Rachel Murrays Dill Pickles, Anna and Darren Law for the roast from a local deer that became The Old Foxs Roast Haunch of Venison, Kathy Cronk for the emergency bottle of golden syrup, and Kim Pollard for her friendship.

Finally, my deepest love to all of Outlander Kitchens fans. Your enthusiasm, emails, and photos keep my tank full. Thank you for the greatest decade a cook and food writer could hope for.

PHOTO: KIM POLLARD (KIMPOLLARD.COM)

A food lover and bookworm from birth, T HERESA C ARLE -S ANDERS grew up exploring the multicultural restaurant mecca that was, and still is, Vancouver, British Columbia, with her parents and two brothers. After years of travel as an early adult, she settled down and married the Englishman of her dreams, only to find herself, a few years later, blindly pursuing an unwanted corporate dream.

She and her husband, Howard, gave up the city life in 2003 and moved to the rain forests of Pender Island, BC, for a quieter, gentler life at a less hurried pace. In 2008, Theresa returned to Vancouver temporarily to follow her lifelong dream of culinary school, graduating at the top of her class in 2009.

Back on Pender, between cooking for local restaurants and catering private functions, she began writing, cooking, and photographing her own recipes for her first blog, Island Vittles. In 2011, she began her second blog, Outlander Kitchen, a collection of writing and recipes based on her favorite Outlander series, by Diana Gabaldon.

Today, Theresa and Howard are happily ensconced in their little cabin in the woods on Pender, accompanied by their seventeen-year-old Shiba Inu, Koda.

PHOTO: CHRIS HIGGINBOTTOM (CHRISHIGGINBOTTOM.CA)

A visual artist from an early age, R EBECCA W ELLMAN has surveyed the world through a camera lens for most of her life. She also has a strong love for beautiful food and all things culinary. Eventually, the two passions collided into a joyful career.

Rebecca has worked as a professional photographer, specializing in food and lifestyle for more than fifteen years. She has worked on set with Food Network Canada, is the editor at large for EAT magazine, and recently released her own book, First, We Brunch: Recipes and Stories from Victorias Best-Loved Breakfast Joints.

Rebecca lives in beautiful Victoria, on the west coast of British Columbia, Canada.

You can find her at RebeccaWellman.ca.

T HE D IET AND C OOKERY OF E IGHTEENTH- C ENTURY H IGHLANDERS

The food was either terribly bad or terribly good, Claire had said, describing her adventures in the past. Thats because theres no way of keeping things; anything you eat has either been salted or preserved in lard, if it isnt half rancidor else its fresh off the hoof or out of the garden, in which case it can be bloody marvelous.

Drums of Autumn

Prior to the Clearances that forced tens of thousands from the land and left it as one of the least densely populated areas in all of Europe, the Scottish Highlands were home to a much larger population, mostly tenant farmers living in small collective groups of crofts called townships. These townships typically housed a hundred people, often extended family, who grew, raised, foraged, and, if near the water, fished to survive among the norths unforgiving landscape with its short growing season, harsh climate, and poor soil.

The typical diet of a Highland Scot through the first half of the eighteenth century varied widely, according to their place in the economic and social structure. The tables of the great halls in castles such as Leoch and the dining rooms of manor houses like Lallybroch were laden with venison and wild boar, beef and lamb, fowl and songbirds.

They had imported delicacies in their storerooms: dried fruit, citrus peel, expensive spices like pepper, cloves, and cinnamon. Sugar, still a very expensive commodity in the early eighteenth century, was used to make sumptuous desserts and puddings. They drank beer brewed on their estates, as well as whiskyuisge beatha, or the water of life, malted and distilled onsiteand enjoyed fine wines from Europes best grape-producing regions.

The cook in a wealthy kitchen turned a bountiful combination of locally grown produce and ingredients from afar into a tasty and nourishing assortment of dishes distinct from those in the rest of the British Isles. Scotlands near-four-hundred-year Auld Alliance with France against the English left a lasting influence on Scottish culture, including her cuisine. Terms such as the French