Scots Cooking by Sue Lawrence
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.
Sue Lawrence was the Sunday Times cookery correspondent (succeeding Sophie Grigson), writes a regular column in Sainsbury's Magazine and features for Wine, Woman & Home and Country Living.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780747271253 |
| ISBN 10 | 0747271259 |
| Titel | Scots Cooking |
| Autor | Sue Lawrence |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Headline Publishing Group |
| Erscheinungsjahr | 2000-08-03 |
| Seitenanzahl | 192 |
| Preise | Winner of Guild of Food Writers Awards: Michael Smith Award for Work on British Food 2001 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |