Scots Cooking by Sue Lawrence

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Scots Cooking by Sue Lawrence

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Summary

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. Here, haggis, neeps and tatties and cullen skink are just some of the 200 regional recipes collected here.

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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.

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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.
SKU Unavailable
ISBN 13 9780747271253
ISBN 10 0747271259
Title Scots Cooking
Author Sue Lawrence
Condition Unavailable
Binding Type Hardback
Publisher Headline Publishing Group
Year published 2000-08-03
Number of pages 192
Prizes Winner of Guild of Food Writers Awards: Michael Smith Award for Work on British Food 2001
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note Unavailable