Broths to Bannocks

    Broths to Bannocks

    Cooking in Scotland 1690 to the Present Day

    Catherine Brown

    Waverley Book 2010

    Paperback 288pp Illustrated

    9781849340427   Product Code: 17854

    From Sir John Foulis's spacious and smoky kitchen of the 1690s, with its muckle black pot cooking 'softly', to her own grandmother's kitchen in a cramped 1950s tenement, Catherine Brown presents an engrossing history of Scottish cooking and eating habits. In the second part of the book she presents 200 authentic recipes, using fine local produce cooked and served in the traditional ways, avoiding both 'high-falutin French gourmet cuisine' and 'too much tricksiness on the plate'.

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