Scottish Cookery

by Catherine Brown

Overview

The ideal handbook for anyone who wants to experience the great repertoire of Scottish cuisine, Catherine Brown’s acclaimed Scottish Cookery highlights the richness and diversity of Scotland’s local larder, explaining how to get the best out of such ingredients in hundreds of mouthwatering and imaginative recipes. Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionized the culinary world; nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce. This new edition features all the original recipes that sealed the book’s reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes, and practical information on sourcing Scottish produce. Chapters include Oats and Barley; Fish; Shellfish and Seaweed; Game; Beef and Lamb; Fruits, Sweets, and Puddings; Vegetables, Soups, and Other Dishes; Sugar and Spice, Cakes and Baking, Scottish Sweeties and Preserves; Cheese; and Culinary Interchange.

Product Details

ISBN-13:	9781780271088
Publisher:	Birlinn, Limited
Publication date:	07/01/2013
Edition description:	Second edition
Pages:	496
Product dimensions:	5.10(w) x 7.70(h) x 1.50(d)

About the Author

Catherine Brown is a former professional chef and one of the most well-known cookery writers in the UK. She wrote an investigative food column for the Herald for many years, which received three Glenfiddich food-writing awards, and in 2001 was the Guild of Food Writers’ Food Journalist of the Year. She hosted the TV show Scotland’s Larder, has written numerous books, including Scottish Seafood, and recently edited a new edition of F. Marian McNeill’s The Scots Kitchen.