Classic Scots Cookery

Front Cover
Neil Wilson Publishing, Aug 21, 2011 - Cooking - 240 pages
A comprehensive approach to classic Scots cooking covering everything from soups through to desserts and baking by Scotland's foremost cookery writer and broadcaster, Catherine Brown. This is not just an ebook on how best to cook and enjoy all the great, fresh natural produce of this fertile land. It is also a wonderful history of these foods, which takes the reader and cook on a journey back to the kitchens, inns and fishing villages of the past. Catherine examines the best traditional ingredients such as fish and shellfish, poultry and game, meat, grains and vegetables as well as delicious puddings and desserts, baking, confectionery and preserves. The traditional festivals are also explained. The range and scope of the dishes covered are unparalleled and this will be an essential ebook to have on the kitchen bookshelf.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

the end of the 17th century it is now the Scottish grain More versatile than
Copyright

Other editions - View all

Common terms and phrases

About the author (2011)

Catherine Brown is Lecturer in English at New College, University of Oxford, UK. She is the author of The Art of Comparison: How Novels and Critics Compare.

Bibliographic information