“Fans of Diana Gabaldon’s time-traveling, kilt-ripping series will do the Highland fling for recipes such as Auld Ian’s Buttered Leeks and Banoffee Trifle at River Run.”—Publishers Weekly
“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly
“It’s a well-handled mix of researched historical fiction, romance, science fiction, fantasy, and—importantly—delicious food.”—Vancouver Sun
“Theresa Carle-Sanders has done a great job creating recipes that are well crafted, easy to follow, bringing to our plates and palates meals that could have been made long ago (now of course with modern ingredients).”—Kate McDermott, author of Art of the Pie
“The only thing better than eating this roast at my wedding with Jamie would be eating this roast on my wedding night.”—Buzzfeed
