Broths to Bannocks by Catherine Brown

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Broths to Bannocks by Catherine Brown

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Summary

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. It includes a wide selection of recipes and an extensive list of the best Scottish food suppliers.

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Broths to Bannocks by Catherine Brown

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.

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Catherine Brown is a Romance Languages Associate Professor at the University of Michigan.

SKU Unavailable
ISBN 13 9780719549885
ISBN 10 0719549884
Title Broths to Bannocks
Author Catherine Brown
Condition Unavailable
Binding Type Paperback
Publisher Hodder & Stoughton General Division
Year published 1991-09-26
Number of pages 272
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.