The Scottish Soup Bible

(Paperback)

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Description

Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on nutritional benefits, the tattie season and how to grow your own. The recipes are organized in themed sections: Breakfasts, Snacks, Soups, Traditional Favourites, Salads, Pies, Puddings, Baking and Biscuits (including gluten free), recipes from Further Afield and Drinks.In addition to basic potato dishes (boiled and steamed; mashed; roast, sauted, chips, wedges and baked), she also includes a mouth-watering selection of recipes, from Tattie Scones, Norwegian Potato Pie and Haggis Frittata to Hot Tattie Salad, Rumbledthumps, Cheese Cottage Potato Pudding and Orkney Tattie Wine.

Reviews

'Perfect comfort food on those cold winter days'

Author Bio

Sue Lawrence won MasterChef in 1991, which launched her career as a food writer and journalist. Over the past 25 years she has written for the Sunday Times, Sainsburys magazine, Woman & Home, Country Living and the BBC Good Food magazine and has made numerous TV appearances. Her books include The Scottish Kitchen, Eating In and Scottish Baking.