Scots Cooking by Sue Lawrence

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Scots Cooking by Sue Lawrence

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Zusammenfassung

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. Here, haggis, neeps and tatties and cullen skink are just some of the 200 regional recipes collected here.

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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.

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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