This fully-revised edition of "Scottish Cookery" brings up to date a book which has already been acclaimed as a modern classic. Though packed with historical information and entertaining stories about Scottish food traditions, it is above all a working cookbook. It includes the definitive ways of preparing all the great Scottish dishes: Oatcakes and Bannocks, Haggis and Clootie Dumpling, Cock-a-Leekie and Cullen Skink, Shortbread and Black Bun and many, many more. Scottish cooking and food thinking have evolved in recent years and the mantra 'buy local, eat local' is now widely promoted. When it was initially published, "Scottish Cookery" was one of the first books of its kind to highlight Scotland's natural larder. Scottish ingredients - vegetables, seafood, cheese, game - are rich and varied, and in demand thrrought the world. Catherine Brown explains how to get the best out of these ingredients and, in a new chapter for this edition, she gives extensive details on where to find the best producers, suppliers and retailers including farmshops and key organisations.
Rezensionen / Stimmen
'A standard almost from the day of its first publication ... my advice is just to buy this excellent volume.' The Herald 'Any cook should have this invaluable book at their elbow.' Scottish Field 'Frugal but delicious' - The Daily Record
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Höhe: 234 mm
Breite: 188 mm
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ISBN-13
978-1-84183-104-6 (9781841831046)
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
For over two decades, Catherine Brown wrote an investigative food column for The Herald which was credited with three Glenfiddich food-writing awards. A presenter of Grampian TV's Scotland's Larder, in 2001 she was the Guild of Food Writers' Food Journalist of the Year.
