Classic Scots Cookery
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.
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10fl oz 1kg 2lb 4oz 1lb 2oz 23 tablespoons apples baking bannocks barley bay leaves beat beef berries black pepper blackcurrants boiling water bowl bread broth brown sugar cake carrots caster sugar celery chutney cinnamon clingfilm cloves Cook’s Tip cooking cool before covering cream disc as soon dissolve dough dumpling eggs finely chopped fish flavour foil fruit ginger Grease Heat jars Hogmanay icing sugar inch jelly leeks lemon juice lid or cellophane lightly meat medium milk minutes mixture oatcakes oatmeal onions orange parsley pastry peeled pickled plain flour potatoes Preheat the oven raspberries recipe redcurrant Remove roll round salt and pepper sauce Scones Scotch pie Scotland Scots Scottish Sea salt Season Serve shortbread skin Skirlie sliced soup spices spoon stirring syrup tablespoons taste tatties teaspoon thick treacle turnip unsalted butter vegetables vinegar warm whisky yeast Yield