Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence

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  • ISBN 10 0747271267
  • ISBN 13 9780747271260
  • Published Jan 07 2002
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Headline
  • Imprint Headline Book Publishing

Publishers Text

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, which are still as fresh and delicious as when they were first devised.

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