Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day - Softcover

Brown, Catherine

3.92

12 ratings by Goodreads

9780719549885: Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day

Softcover

ISBN 10: 0719549884 ISBN 13: 9780719549885

Publisher: John Murray Publishers Ltd, 1991

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The author takes the reader on a tour of Scotland's kitchens from the late 17th century to the present day in a celebration of all that is simple and authentic in the Scottish food tradition. Here are softly simmered broths flavoured with fresh herbs, crumbly farm cheeses, crisp oatcakes, roast game with redcurrant jelly, beef and venison, wild salmon and oysters - the wealth of Scotland's food in all its simplicity. Added to her plea for a return to the traditional fare of her native land, the author includes a wide selection of recipes and an extensive list of the best Scottish food suppliers.

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Review:

'In this fascinating and scholarly work Catherine Brown has combined the history of cooking in Scotland with wonderful, often forgotten and mouthwatering recipes'. Daily Mail 'Every catering college in Scotland ought to buy a dozen copies of Broths to Bannocks - a splendid textbook for students, a feast for the reader and one more powerful argument for all of us to value the good things in the Scottish larder.' Derek Cooper in Scotland on Sunday 'An enthralling read and a collection of good traditional recipes. What more could one want?' Stella Roberts in Scottish Homes and Gardens --Scotland on Sunday

About the Author:

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.

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