Scots Cooking by Sue Lawrence

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, which are still as fresh and delicious as when they were first devised.

mouthwatering..a well-illustrated book that will surely inspire you * Bath Chronicle *
The recipes are splendidly clear * Guardian *

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. She can often be seen on national television, talking about Scottish food and traditions.

SKU	Non disponible
ISBN 13	9780747271260
ISBN 10	0747271267
Titre	Scots Cooking
Auteur	Sue Lawrence
État	Non disponible
Type de reliure	Paperback
Éditeur	Headline Publishing Group
Année de publication	2002-01-07
Nombre de pages	192
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible