Scots Cooking: The Best Traditional and Contemporary Scottish Recipes
Publishing Details
Scots Cooking: The Best Traditional and Contemporary Scottish Recipes
By (Author) Sue Lawrence
Headline Publishing Group
Headline Book Publishing
6th September 2000
United Kingdom
Classifications
General
Non Fiction
641.59411
Winner of Guild of Food Writers Awards: Michael Smith Award for Work on British Food 2001
Physical Properties
192
Width 205mm, Height 21mm, Spine 261mm
894g
Description
From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream.
Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes.Author Bio
Sue Lawrence was the Sunday Times cookery correspondent (succeeding Sophie Grigson), writes a regular column in Sainsbury's Magazine and features for Wine, Woman & Home and Country Living.
