The Scottish Cook
Published on 1. January 2001
Book
Paperback/Softback
64 pages
978-1-874744-35-1 (ISBN)
Description
An illustrated introduction to the traditional culinary delights of Scotland, past and present. The recipes range from Mussel Brose, salmon steaks and Haggis Royale to venison pasty, Cranachan and Cloutie Dumplin.
More details
Language
English
Place of publication
Edinburgh
United Kingdom
Publishing group
Birlinn General
Illustrations
colour illustrations
Dimensions
Height: 154 mm
Width: 117 mm
Thickness: 5 mm
Weight
88 gr
ISBN-13
978-1-874744-35-1 (9781874744351)
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Schweitzer Classification