From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream.
Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes.
Sprache
Verlagsort
Verlagsgruppe
Headline Publishing Group
Illustrationen
Maße
Höhe: 21 mm
Breite: 205 mm
Dicke: 261 mm
Gewicht
ISBN-13
978-0-7472-7125-3 (9780747271253)
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
Sue Lawrence was the Sunday Times cookery correspondent (succeeding Sophie Grigson), writes a regular column in Sainsbury's Magazine and features for Wine, Woman & Home and Country Living.
