Classic Scots Cookery

Everything you’ll ever need to know about Scots cooking from award-winning food writer Catherine Brown.

A no-nonsense and comprehensive approach to classic Scots cooking covering everything from soups through to desserts and baking by Scotland’s foremost cookery writer and broadcaster, Catherine Brown.

In Classic Scots Cookery you will find all the great dishes and how best to enjoy them.

Starting with soups, Catherine then deals with the best traditional ingredients such as fish and shellfish, poultry and game, meat and grains and vegetables before the more involved areas of puddings and desserts, baking and confectionery and preserves. And of course, the traditional festivals of Halloween and Hogmanay are delved into.

To put this summary in perspective, the soups alone include: Scotch Broth (Barley and Vegetable), Cullen Skink (Finnan Haddock Broth), Cock-a-Leekie (Chicken and Leeks), Ham and Lentil Broth, Hotch Potch (Spring Vegetable Soup), Partan Bree (Crab Broth), Game Broth, Orcadian Oatmeal Soup, Mussel Broth and Shetland Reestit Mutton Broth.

The range and scope of the dishes covered are unparalleled and this will be an essential book to have on the kitchen bookshelf.

Catherine Brown is one of Europe’s leading food writers and has won the Glenfiddich Regional Food Writer of the Year in 1989 and 1995. She contributes regularly to journals and magazines and is the food correspondent for The Herald. She currently presents Scotland’s Larder on TV and lives in Glasgow and Wester Ross..

Cooking • 5 1/2" x 8 1/2" • 192 pages • b&w line drawings