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.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. |
| Note | Unavailable |