Scottish Cookery by Catherine Brown

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1841831042
  • ISBN 13 9781841831046
  • Published Oct 31 2006
  • Format Paperback
  • Page Count 304
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Mercat Press
  • Imprint Mercat Press

Publishers Text

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.

Other cookbooks by this author