Broths to Bannocks

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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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Broths to Bannocks

Broths to Bannocks

Cooking in Scotland 1690 to the Present Day

Paperback288pp Illustrated234x166mm

9781849340427     Product Code: 217854

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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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