Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, barley, game, fish, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings.
Rezensionen / Stimmen
'In this fascinating and scholarly work Catherine Brown has combined the history of cooking in Scotland with wonderful, often forgotten and mouthwatering recipes'. Daily Mail 'Every catering college in Scotland ought to buy a dozen copies of Broths to Bannocks - a splendid textbook for students, a feast for the reader and one more powerful argument for all of us to value the good things in the Scottish larder.' Derek Cooper in Scotland on Sunday 'An enthralling read and a collection of good traditional recipes. What more could one want?' Stella Roberts in Scottish Homes and Gardens
Sprache
Verlagsort
Verlagsgruppe
The Gresham Publishing Co. Ltd
Illustrationen
28 black and white illustrations
Maße
Höhe: 236 mm
Breite: 169 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-84934-042-7 (9781849340427)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Catherine Brown began her career in a Clydeside dockers' canteen. After training in Glasgow at the Queen Margaret College in Glasgow, she became a chef, food writer, restaurant critic, lecturer and author of several books on Scotland's food culture. She has won several Glenfiddich food-writing awards.
