Scottish Seafood by Catherine Brown
In this major new cookery book, Catherine Brown draws on a treasury of traditional Scottish seafood recipes, from cullen skink to partan bree, Solway scallops and bacon to Musselburgh steak and oyster pie to create a long overdue overview of Scottish cuisine in this sphere.
Catherine Brown became widely known during the 1980s and 90s for her investigative food columns in The Herald (Glasgow) and as a presenter of STV and Grampian TV's Scotland's Larder. In 2001 she was the Guild of Food Writers Food Journalist of the Year. She is the author of several books on Scottish food, including her acclaimed Scottish Cookery. She recently edited a major new edition of F. Marian McNeill's The Scots Kitchen. Her time is divided between a small village in Perthshire and an even smaller village on the shores of Loch Torridon. She can be visited at www.foodinscotland.co.uk.
| SKU | Unavailable |
| ISBN 13 | 9781841589756 |
| ISBN 10 | 1841589756 |
| Title | Scottish Seafood |
| Author | Catherine Brown |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Birlinn General |
| Year published | 2011-12-20 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |