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Classic Scots Cookery, by Catherine Brown
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Scottish cooking is enjoying a renaissance as restaurants and cookery writers look to the past and traditional recipes for inspiration. Catherine Brown's book is a resource for these recipes, with glimpses into traditional eating habits and Scottish seasonal festivities. Guided by the guardians of Scotland's culinary treasures - the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food - she suggests a return to tracking down quality ingredients in season and their local suppliers. From the traditional Celtic New Year now celebrated as Hallowe'en, she follows the year, rediscovering the Celtic festivals of Beltane and Lammas. Whether it's Caledonian Cream or strawberry eating-jam; roast grouse, Scotch beef, or seared salmon steaks; iced summer soup or Clapshot with Burnt Onions, Catherine Brown has sourced a working, tried and trusted recipe with the story behind it, and presents a recipe book for our time.
- Sales Rank: #2933420 in Books
- Published on: 2015-04-07
- Original language: English
- Number of items: 1
- Dimensions: 8.46" h x .72" w x 5.78" l, .70 pounds
- Binding: Paperback
- 232 pages
Review
This is THE book that I would definitely recommend for anyone wanting to cook and bake good Scots fair. The recipes are easy to follow especially for beginners. Many of have become staples in my list of menus for guests and family. 5-star review on Amazon --.
About the Author
Catherine Brown is one of Europe's leading food writers and has won the Glenfiddich Regional Food Writer of The Year in 1989 and 1995. She contributes regularly to journals and magazines and is the food correspondent for The Herald. She has presented Scotland's Larder on TV and lives in Perthshire and Wester Ross.
Most helpful customer reviews
0 of 0 people found the following review helpful.
The title of this book says it all.
By Trishh905
This very detailed recipe book is for any cook - novice to experienced - who wants to explore a variety of Scottish fare. Not only will you learn how to prepare the dishes, you will also learn about their history. Linguists will enjoy learning about the etymology of ingredients, utensils and the dishes themselves. You'll end up wanting to get a "spurtle", keep neeps in your larder and add rumbledethumps, cullen skink and atholl brose to your menus - and it's even better if you like oatmeal. Catherine Brown has done an excellent job in compiling Classic Scots Cookery. I recommend this book highly.
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