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ISBN:
9781780271088
Categories
Art, Culture & Music, Food & Drink
Imprint
Birlinn
Publication Date
06 June 2013
Format
Paperback (also available as an eBook)
Status
Available for Sale
Publisher
Birlinn Limited
Extent
496
Illustrations
b/w throughout

Scottish Cookery

by Catherine Brown - Find out more about the author

 

eBook also available from the iBookstore

'A standard almost from the day of its first publication ... my advice is just to buy this excellent volume' – the Herald

'Any cook should have this invaluable book at their elbow' – Scottish Field

‘What Catherine Brown doesn’t know about Scottish Cookery isn’t worth knowing . . . more than simply a recipe book’ – Scots Magazine

'Frugal but delicious' – the Daily Record

Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce, including cheese, fish, game and vegetables. Catherine Brown’s acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland’s local larder, explaining how to get the best out of such ingredients in hundreds of mouth-watering and imaginative recipes. This new edition features all the original recipes which sealed the book’s reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce.

Contents: Oats and Barley; Fish; Shellfish and Seaweed; Game; Beef and Lamb; Fruits, Sweets and Puddings; Vegetables, Soups and Other Dishes; Sugar and Spice, Cakes and Baking, Scottish Sweeties and Preserves; Cheese; Culinary Interchange.

Catherine Brown is one of the most well-known cookery writers of her generation. A former professional chef, she wrote an investigative food column for The Herald for many years which was credited with three Glenfiddich food-writing awards. She also presented Grampian TV’s Scotland’s Larder, and in 2001 was the Guild of Food Writers’ Food Journalist of the Year. She has written numerous books, including Scottish Seafood (2011), and recently edited and introduced a major new edition of F. Marian McNeill’s The Scots Kitchen.






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