Broths to Bannocks : Cooking in Scotland 1690 to the Present Day

Paperback / softback
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Classic Scottish recipes - over 200 - with game, lamb, bread, soups, fish, barley and porridge, with nutritional advice and details on how to cook these traditional food sources and recipes today. Catherine Brown explains how people used to eat and work, with details on simple and authentic dishes we can make today. Ideal for foodies, people interested in slow cooking, and those looking for traditional food recipes, avoiding gluten etc. With the recipes, Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings.

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