Scottish Cookery [Paperback]

Catherine Brown (Author)

Book Description

Publication Date: September 30, 2004

This fully revised edition of Scottish Cookey brings this modern classic up to date. Though packed with historical information and entertaining stories about Scottish food traditions, it is above all a working cookbook, covering old favorites like Haggis and Cullen Skink.

Editorial Reviews

Review

'...a spanking new edition of Catherine Brown's masterly Scottish Cookery-cock-a-leekie, cullen skink, haggis, clootie dumpling et al-comes with added shopping: all you need to know to find producers, suppliers and retailers.' --The Scotsman

'A standard almost from the day of its first publication.... my advice is just to buy this excellent volume.' --The Herald

'Any cook should have this invaluable book at their elbow.' --Scottish Field --This text refers to an alternate Paperback edition.

About the Author

Catherine Brown is a well-known journalist, writing in newspapers and appearing frequently on television and radio. She has won three Glenfiddich Food Writing Awards, and in 2001 was the Guild of Food Writers Food Journalist of the Year. She has been involved in the Slow Food movement since 2001 and is a member of the international jury judging the Slow Food Awards. --This text refers to an alternate Paperback edition.

Product Details

• Paperback: 278 pages
• Publisher: Mercat Pr; Revised edition (September 30, 2004)
• Language: English
• ISBN-10: 1873644930
• ISBN-13: 978-1873644935
• Product Dimensions: 9.1 x 7.4 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Amazon Best Sellers Rank: #4,484,727 in Books (See Top 100 in Books)

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