Scots Cooking by Sue Lawrence

Scots Cooking by Sue Lawrence

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised.

mouthwatering..a well-illustrated book that will surely inspire you * Bath Chronicle *
The recipes are splendidly clear * Guardian *

Sue Lawrence was the Sunday Times cookery correspondent (succeeding Sophie Grigson), writes a regular column in Sainsbury's Magazine and features for Wine, Woman & Home and Country Living. She can often be seen on national television, talking about Scottish food and traditions.

SKU	Unavailable
ISBN 13	9780747271260
ISBN 10	0747271267
Title	Scots Cooking
Author	Sue Lawrence
Condition	Unavailable
Binding Type	Paperback
Publisher	Headline Publishing Group
Year published	2002-01-07
Number of pages	192
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable