Scottish Cookery
Seiten
2002
|
New edition
Mercat Press (Verlag)
978-1-873644-93-5 (ISBN)
Mercat Press (Verlag)
978-1-873644-93-5 (ISBN)
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Containing historical information and stories about Scottish food traditions, this cookbook includes recipes such as: Oatcakes and Bannocks, Haggis and Clootie Dumpling, Cock-a-Leekie and Cullen Skink, Shortbread and Black Bun, and more. It also gives details on where to find the best producers, suppliers and retailers.
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.
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.
For over two decades, Catherine Brown wrote an investigative food column for The Herald which was credited with three Glenfiddich food-writing awards. A presenter of Grampian TV's Scotland's Larder, in 2001 she was the Guild of Food Writers' Food Journalist of the Year.
| Zusatzinfo | line drawings |
|---|---|
| Verlagsort | Edinburgh |
| Sprache | englisch |
| Maße | 189 x 234 mm |
| Gewicht | 572 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-873644-93-0 / 1873644930 |
| ISBN-13 | 978-1-873644-93-5 / 9781873644935 |
| Zustand | Neuware |
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