A Taste of the Highlands
Seiten
2021
Birlinn Ltd (Verlag)
978-1-78027-742-4 (ISBN)
Birlinn Ltd (Verlag)
978-1-78027-742-4 (ISBN)
A brand-new cookery-cum-travel book featuring over 100 recipes, from the traditional to the contemporary, showcasing the very best produce from the Scottish Highlands.
SHORTLISTED FOR THE GUILD OF FOOD WRITERS' AWARDS 2022
On this culinary journey through the Highlands of Scotland, award-winning food writer Ghillie Basan meets a host of artisan food producers, farmers, crofters, fishermen and distillers.
From the wild glens of the Cairngorms, the bountiful waters of the Moray Firth and the rolling farmland of the Black Isle to the sea lochs, moors and mountains of Sutherland and Argyll, she discovers a huge variety of local produce. Here she shares some of the best of it: lamb and grass-fed beef, wild venison, fresh salmon and juicy langoustines, seasonal fruits and berries, cheeses and charcuterie, butter and breads, as well as whisky, gin and beer – and much else besides.
Featuring a hundred recipes gleaned along the way, ranging from the traditional to the contemporary, as well as the stories of the people she meets, this is a magnificent celebration of life and food in one of the world’s most beautiful places.
SHORTLISTED FOR THE GUILD OF FOOD WRITERS' AWARDS 2022
On this culinary journey through the Highlands of Scotland, award-winning food writer Ghillie Basan meets a host of artisan food producers, farmers, crofters, fishermen and distillers.
From the wild glens of the Cairngorms, the bountiful waters of the Moray Firth and the rolling farmland of the Black Isle to the sea lochs, moors and mountains of Sutherland and Argyll, she discovers a huge variety of local produce. Here she shares some of the best of it: lamb and grass-fed beef, wild venison, fresh salmon and juicy langoustines, seasonal fruits and berries, cheeses and charcuterie, butter and breads, as well as whisky, gin and beer – and much else besides.
Featuring a hundred recipes gleaned along the way, ranging from the traditional to the contemporary, as well as the stories of the people she meets, this is a magnificent celebration of life and food in one of the world’s most beautiful places.
Ghillie Basan has written over 40 books on different culinary cultures. Her food and travel articles have appeared in a huge variety of newspapers and magazines, including The Sunday Times, The Daily Telegraph, BBC Good Food magazine and Eating magazine. As a broadcaster she has presented and contributed to many BBC radio programmes. As well as running cookery workshops she also works as a flavour and food pairing consultant for bar tenders and chefs.
| Erscheinungsdatum | 22.09.2021 |
|---|---|
| Verlagsort | Edinburgh |
| Sprache | englisch |
| Maße | 195 x 240 mm |
| Gewicht | 1038 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78027-742-3 / 1780277423 |
| ISBN-13 | 978-1-78027-742-4 / 9781780277424 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
70 traditionelle und moderne Rezepte
Buch | Hardcover (2024)
DK Verlag Dorling Kindersley
CHF 41,90
Einfach kochen und gemeinsam genießen - die besten Soulfood-Rezepte …
Buch | Hardcover (2023)
Südwest (Verlag)
CHF 46,90
