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Sinossi
This cookbook follows a traditional year north of the Border, based on feasts and festivals commencing in October and November with dishes such as Cock-a-Leekie, Clapshot and Stovies. The author was the former food correspondent of The Herald and winner of the Glenfiddich Food Writer of the Year (1989 and 1995). The year's worth of recipes includes: a Shetland Yule Breakfast; Atlantic Salmon; Aberdeen Rowies; Ayrshire Bacon; Tripe & Potatoes; Scotch Pies; and Forfar Bridies.
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Informazioni sull'autore
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 lives in Perthshire.
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A Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning
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A Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning
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A Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning
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Neil Wilson Publishing, 1999
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