Scottish Cookery

Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce, including cheese, fish, game and vegetables. Catherine Brown's acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland's local larder, explaining how to get the best out of such ingredients in hundreds of mouth-watering and imaginative recipes. This new edition features all the original recipes which sealed the book's reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce. Contents: Oats and Barley; Fish; Shellfish and Seaweed; Game; Beef and Lamb; Fruits, Sweets and Puddings; Vegetables, Soups and Other Dishes; Sugar and Spice, Cakes and Baking, Scottish Sweeties and Preserves; Cheese; Culinary Interchange.

Autorentext
Catherine Brown is one of the most well-known cookery writers of her generation. A former professional chef, she wrote an investigative food column for The Herald for many years which was credited with three Glenfiddich food-writing awards. She also presented Grampian TV's Scotland's Larder, and in 2001 was the Guild of Food Writers' Food Journalist of the Year. She has written numerous books, including Scottish Seafood (2011), and edited and introduced F. Marian McNeill's The Scots Kitchen.