Scots Cooking

von Sue Lawrence

192 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised.

• Reihe: Headline Home
• ISBN: 9780747271260
• Sprache: Englisch
• Erscheinungsdatum: 07.01.2002
• Größe: 255 x 195 mm
• Verlag: Wildfire