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Broths to Bannocks by Catherine Brown
Broths to Bannocks by Catherine Brown
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Broths to Bannocks

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Broths to Bannocks

Cooking in Scotland 1690 to the Present Day
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Description

Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, barley, game, fish, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. 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.

Author Biography:

Catherine Brown began her career in a Clydeside dockers' canteen. After training in Glasgow at the Queen Margaret College in Glasgow, she became a chef, food writer, restaurant critic, lecturer and author of several books on Scotland's food culture. She has won several Glenfiddich food-writing awards.
Release date Australia
July 16th, 2010
Audience
  • General (US: Trade)
Contributor
  • Illustrated by Martin Knowelden
Illustrations
28 black and white illustrations
Pages
288
Dimensions
165x234x20
ISBN-13
9781849340427
Product ID
6873025

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World history: c 1500 to c 1750
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