The latest addition to Meze publishing’s ‘Get Stuck In’ series shines a light on the exciting culinary landscape of Edinburgh and the east coast of Scotland. The cook book showcases the Scottish capital’s thriving food scene, including recipes from some of its finest restaurants, cafés, gastro pubs and markets.

In the words of MasterChef 2014 winner Jamie Scott, who helps introduce the book in his foreword, “what’s great about this book is that it champions Fife producers, restaurants and suppliers and celebrates just how good this region and the east of Scotland really is.”

From Kilted Lobster’s luxurious Scottish seafood platter to the treacle-rich gingerbread loaf that has stood the test of time at Clarinda’s Tea Room, the book features a host of delicious recipes that will transport you to Edinburgh and the east coast without leaving the comforts of your kitchen.

A real effort has been made to represent the diversity of the food scene here. If you’re a fine dining connoisseur you’ll be delighted to find impressive dishes created by contemporary restaurants such as The Newport and Fhior. If you prefer hearty pub grub you’ll be in equally good company, with the likes of Joseph Pearce’s Nordic stew and Forgan’s duck shepherd’s pie tantalising your taste buds.

As Anna and Mike of Joseph Pearce’s and Akva point out, “with the variety of different dishes from a huge range of Edinburgh restaurants, this cook book will be very handy for everyone to have in their kitchen both for weekday meals and dinner parties.”

The contributors are united by their love of Scottish produce, which lies at the heart of every recipe. The book profiles some of the finest Scottish producers, including David Lowrie Fish Merchants, who source and deliver the best wild Scottish seafood to establishments across Scotland. Stockbridge Market and Loch Leven’s Larder are also featured, both of which provide a haven of fresh ingredients, offered to traders, locals and tourists alike.

Scottish ingredients are embraced with love and pride, but chefs are equally eager to experiment with different textures, flavours and cultural influences. As owner and chef of Fhior Scott Smith writes in his foreword, “there are so many talented people dedicated to making Edinburgh’s culinary landscape so vibrant, varied and innovative”.

From the punchy South American flavours found in Fazenda’s Picanha Assada, to the Italian influence behind The Newport’s Tagh Mi Suas (tiramisu), and the careful marriage of Scottish ingredients with authentic Japanese cuisine found on the menu at Harajuku Kitchen, the recipes offered in the book are as rich, diverse and spectacular as the city of Edinburgh and the east coast of Scotland themselves.

The Edinburgh and East Coast Cook Book retails at just £14.95 and will be available to purchase from all of the contributors included in the book. You can also get your hands on a copy from smaller independent shops, as well as national book chains like Waterstones, WH Smiths, and online from Amazon.