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Product Description
Product Description
Scottish 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.
About the Author
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 currently presents Scotland's Larder on TV and lives in Glasgow and Wester Ross.
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What Do Customers Ultimately Buy After Viewing This Item?
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43% buy the item featured on this page: Classic Scots Cookery £5.50 |
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20% buy The Scots Kitchen £6.21 |
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13% buy Maw Broon's Cookbook: The Broon's Cookbook - for Every Day and Special Days £6.95 |
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13% buy Favourite SCOTTISH Recipes: Traditional Caledonian Fare £1.35 |
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