0.77Kg of CO2
96 litre(s) of Water
0.0058 Tree(s)
1 book donated to global literacy projects
Scots Cooking
Scots Cooking
paperback
Published:
7 January, 2002
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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, which are still as fresh and delicious as when they were first devised.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9780747271260 |
| ISBN10 | 0747271267 |
| Number Of Pages | 192 |
| Item Weight | 661 g |
| Product Dimensions | 194 x 16 x 242 mm |
| Publisher / Reseller | Headline Home |
| Format | paperback |
| Edition | New Ed |
Media Reviews
mouthwatering...a well-illustrated book that will surely inspire you * Bath Chronicle *
The recipes are splendidly clear * Guardian *
GoodReads Reviews
Author's 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. She can often be seen on national television, talking about Scottish food and traditions.