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Little Book of Scottish Recipes
  
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Little Book of Scottish Recipes (Paperback)

by Mary Norwak (Author)
4.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Paperback: 48 pages
  • Publisher: Jarrold Publishing (Aug 1999)
  • Language English
  • ISBN-10: 0711710996
  • ISBN-13: 978-0711710993
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 3,571,474 in Books (See Bestsellers in Books)

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Product Description

Product Description

This new recipe book presents 29 traditional Scottish recipes collected by cookery expert Mary Norwak. Her selection of recipes uses the local ingredients of the Scottish kitchen in some fine dishes of distinctive character and style.

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1 of 1 people found the following review helpful:
4.0 out of 5 stars A Little Book of Scottish Recipes presents 29 traditional recipes ...', 27 Feb 2007
By ABCeDar - See all my reviews
(TOP 50 REVIEWER)   
n.b. This text refers to the hardback ed. of 1999.
`A Little Book of Scottish Recipes presents 29 traditional recipes collected by cookery expert, Mary Norwak - a piece of culinary heritage from a country famous for its fish and shellfish, its fine beef and lamb, and its abundance of game.'

45 high quality, shiny pages, split over 7 chapters:-

Soups
Fish
Meat, Game and Poultry
Vegetable dishes
Puddings
Breads, Scones and Biscuits
Sweet Things

with an introduction.
Useful notes head up each chapter, e.g.:-

`Meat, Poultry and Game'
`Scotland is famous for its game, beef and lamb. In the lowlands, there are the great Aberdeen Angus cattle that produce some of the finest beef at the age of one to two years old, while the Highland cattle are not eaten until they are four years old. On the Borders, the lambs have produced meat while the wool has been the basis of another great industry of spinning, weaving and knitting. The lamb has been traditionally eaten in its mature state as mutton.'

Each recipe has a relevant note, a clear list of ingredients and the method.

Recipes include:-
`Tweed Kettle'
`Scotch Broth'
`Ham and Haddie'
`Forfar Bridies'
`Venison Casserole'
`Rumbledethumps'
`Crannachan'
`Cloutie Dumpling'
`Shortbread'
`Atholl Brose'
`Dundee Cake'
`Marmalade'
`Tablet'

`The Scots have a passion for `sweeties', perhaps because their traditional diet was rather bland and heavy, but also because huge quantities of sugar came into the great ports.
`Tablet' is a special favourite, being a rich fudge-toffee flavoured with spices, peppermint, vanilla, lemon or orange.'

Interspersed with black and white illustrations with some full colour plates.
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