Book description
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.
Catherine Brown is one of Europe's leading food writers and has won
the Glenfiddich Regional Food Writer of The Year in 1989 and 1995. She
contributes regularly to journals and magazines and is the food
correspondent for The Herald. She currently presents Scotland's Larder
on TV and lives in Perthshire and Wester Ross.
