Book Description
This fully-revised edition of Scottish Cookery brings up to
date a book which has already been acclaimed as a modern classic. Though
packed with historical information and entertaining stories about Scottish
food traditions, it is, above all, a working cookbook. It includes the
definitive ways of preparing all the great Scottish dishes: Oatcakes and
Bannocks, Haggis, Clootie Dumpling, Cock-a-Leekie and Cullen Skink,
Shortbread, Black Bun and many, many more.
Scottish cooking and food thinking have evolved in recent years, and the
mantra 'buy local, eat local' is now widely promoted. When it was
originally published, Scottish Cookery was one of the first books of its
kind to highlight Scotland's natural larder. Scottish
ingredients--vegetables, seafood, cheese, game-- are rich and varied, and
in demand throughout the world. Catherine Brown, a leading figure in the
'Slow Food' movement which is transforming the way we think about cooking,
explains how to get the best out of these ingredients. This edition
features an extensive Guide to Buying Scottish Produce, with addresses and
websites, detailing where to find the best producers, suppliers and
retailers including farmshops and key organisations.
--This text refers to the
Paperback
edition.
Synopsis
An updated edition of a book on Scotland's national cuisine. Includes recipes for all the great traditional dishes, from Haggis to Finnan Haddock, Atholl Brose to Shortbread, and covers modern developments and the great changes in eating habits of recent years.
