Outlander Kitchen: To the New World and Back Again: The Second Official Outlander Companion Cookbook

Theresa Carle-Sanders, a professional chef and founder of Outlander Kitchen, presents the second official companion cookbook to Diana Gabaldon’s novels and the Starz television series. This volume adapts traditional recipes for modern kitchens while honoring the culinary history of Scottish settlers and indigenous peoples in the New World. The text bridges old-world traditions with new-world adaptations, offering over one hundred easy-to-prepare dishes inspired by characters like Jamie Fraser, Claire, and Lord John Grey. The book is organized into clear categories including breakfasts, soups, appetizers, mains, sides, breads, and sweets. Readers will find specific items such as Mrs. Figg’s Flapjacks for morning meals and Benedicta’s Steak and Mushroom Pie for dinner. Other notable entries include John Grey’s Yorkshire Pudding, Claire’s Beans and Sass, and Mistress A’s desserts. The collection also features savory options like Sardines on Toast for Lady Joffrey and Tobias Quinn’s Colcannon. Each recipe reflects the joyous adventure of the characters’ voyages across the Atlantic. This guide suits fans seeking to recreate the flavors of the Outlander universe with accessible ingredients. It appeals to those interested in historical cooking methods adapted for contemporary use. Individuals looking for complex haute cuisine or strictly authentic 18th-century Scottish dishes without modern adjustments may find this approach less suitable. The content remains grounded in the specific culinary world established by Gabaldon’s writing.