Classic Scots Cookery
By (author) Catherine Brown
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Classic Scots Cookery by Catherine Brown
Book DescriptionScottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities. Guided by the guardians of Scotland's culinary treasures - the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food - she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas. Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.
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Book DetailsISBN: 9781903238400
(214mm x 138mm x 18mm)
Imprint: Angel's Share
Publisher: Neil Wilson Publishing
Publish Date: 8-Mar-2004
Country of Publication: United Kingdom
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What do they mean, those Scots? Here's a good wide range of Scots words and phrases from all parts of Scotland: new ones and old ones, slang and formal. Plus wee notes on Scottish food, Scottish festivals, historic events, institutions, place names and whisky names, maps of Scotland and a good number of line drawings.
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Author Biography - Catherine Brown
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 has presented Scotland's Larder on TV and lives in Perthshire and Wester Ross.
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