Adventure into the gastronomic world of the Epicurean Scot(t), where you'll discover Sir Walter Scott's 'Tweed Kettle', James Hogg's 'Rumbledethumps', Robert Burns' 'Crowdie', George Mackay Brown's 'Clapshot', Meg Dods' 'Roastit Bubblyjock', Maggie Mucklebackit's 'Bannock-fluke', and other authentic - if not universally enticing - recipes from Scott's life and stories, and Scotland's fact and fiction. Discover a place to your plate and a story to your supper, as some of Scotland's great 'Kitchen Philosophers' attend a Secret Supper Club and share anecdotes, quotes and recipes to explore Scottish history, literature and identity.
Sprache
Verlagsort
Maße
Höhe: 183 mm
Breite: 135 mm
ISBN-13
978-1-908643-49-0 (9781908643490)
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Schweitzer Klassifikation
Sandy Neil has worked as a freelance journalist for the BBC, CNN and ITV and regularly writes food and travel features for The Scotsman and The List. A keen champion of the food and drink native to the Scottish Borders, Sandy has written a book and numerous newspaper articles on the region's cooking traditions.
