Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day - Catherine Brown .pdf .fb2 .epub electroinc books

Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day by Catherine Brown

Size ePub book: 1252 kb
Size PDF book: 1848 kb
The author takes the reader on a tour of Scotland's kitchens from the late 17th century to the present day in a celebration of all that is simple and authentic in the Scottish food tradition. Here are softly simmered broths flavoured with fresh herbs, crumbly farm cheeses, crisp oatcakes, roast game with redcurrant jelly, beef and venison, wild salmon and oysters - the wealth of Scotland's food in all its simplicity. Added to her plea for a return to the traditional fare of her native land, the author includes a wide selection of recipes and an extensive list of the best Scottish food suppliers.


ISBN: 0719549884

Rating: 4.9/5

Votes: 530

Format: odf, lit, fb2, ibooks, mobi, cb7, azf

ISBN13: 978-0719549885

Publisher: John Murray Publishers Ltd (September 26, 1991)

Language: English

Subcategory: Cooking Education & Reference

Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day
Cookbooks, Food & Wine
Author: Catherine Brown
Title: Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day