- Paperback: 288 pages
- Publisher: Souvenir Press Ltd; New edition edition (19 Sep 1991)
- Language English
- ISBN-10: 0285630652
- ISBN-13: 978-0285630659
- Product Dimensions: 19.2 x 12.8 x 2.4 cm
- Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,816,098 in Books (See Top 100 in Books)
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Review
'A new paperback edition of a new book written in tribute to 'Scotland's magnificent larder', now a classic for cooks.' The Scots Magazine 'The recipes are clear and easy to follow, tradional but with a contemporary twist.' Scotland Magazine 'From Cullen Skink to Clootie Dumpling a veritable feast of Scots cuisine.' Scottish Arts News
--This text refers to an out of print or unavailable edition of this title.
Scotland Magazine
'The recipes are clear and easy to follow, tradional but with a contemporary twist.'
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
These recipes are written by someone who think tradition Scotland is found on a short bread tin.
Boiling the hell out of a pan of water with oatmeal in it and stirring it for over 25 minutes is not the way my grandmother made porridge on the Isle of Skye.
Soak the fine oatmeal for ten minute (or leave it to soak over night and it will be ready for cooking in the morning) Bring the pot to the boil and stirring continuously and add salt to taste, in 3 to 4 minutes you
have lovely smooth tasty porridge.
Also the recipe for Brose calls for boiling water, this is a modern version of Brose, Traditional Brose was a drink carried be the likes of shepherds and drovers and was oatmeal and water in a flask churned by the walking motion of the carrier.
Traditional Scottish recipes? no. Recipes inspired by traditional Scotland? maybe.
Boiling the hell out of a pan of water with oatmeal in it and stirring it for over 25 minutes is not the way my grandmother made porridge on the Isle of Skye.
Soak the fine oatmeal for ten minute (or leave it to soak over night and it will be ready for cooking in the morning) Bring the pot to the boil and stirring continuously and add salt to taste, in 3 to 4 minutes you
have lovely smooth tasty porridge.
Also the recipe for Brose calls for boiling water, this is a modern version of Brose, Traditional Brose was a drink carried be the likes of shepherds and drovers and was oatmeal and water in a flask churned by the walking motion of the carrier.
Traditional Scottish recipes? no. Recipes inspired by traditional Scotland? maybe.
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