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

Catherine Brown

Softcover

ISBN 10: 1849340420 ISBN 13: 9781849340427

Publisher: Waverley Books Ltd, 2010

Synopsis

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'.

About this title

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.

About this edition

• Publisher: Waverley Books Ltd
• Publication date: 2010
• ISBN 10: 1849340420
• ISBN 13: 9781849340427
• Binding: Paperback
• Number of pages: 273
• Illustrator: Martin Knowelden