Scotland, with its historic repertoire of dishes & its openness to new ideas from the cooking of other countries, now has a cuisine which rivals any in the world. 'Scottish Cookery' is the book which will guide the tradition into the new era.
Craft baker, and pastry chef for ten years at Glasgow hotel, One Devonshire Gardens, Jimmy Burgess reveals 35 years' worth of recipes of small batch baking, using traditional foodstuffs. Recipes include flour batter cakes, petit fours, speciality breads, pastries and confectionery.
This inventory is part of a Europe-wide initiative by Euroterroirs under the aegis of the European Union to list foods and food products produced in one place for three generations or more. It was conceived to encourage the greater acceptance of European regulations for designations of origin, geographical indications and certificates of special character (all derivatives of the Appellation Controlee movement). This may sound like a mouthful but those producers wishing to protect themselves from spurious imitation will tell you otherwise. Such a list as is this book is an essential preliminary to the extension of the movement from France and Italy, where it is well entrenched, to Britain. This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads) and branded goods (Worcester sauce, Colman's mustard). As entry follows entry, a portrait of Britain's gustatory identity paints itself in your brain. At last, the reader feels, some real conception of Britishness is within our grasp. Each of the 400 entries gives a brief historical account and justification for its presence, a short technical description and one or more addresses where the echt product can be found. It is no substitute for the Food Lovers' Guide, it works to a different remit. There is no escaping this is an important book.
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.
Demonstrates the traditional food and drink of the individual Scottish regions, with over 180 recipes arranged into ten chapters. The recipes included range from cock-a-leekie soup to lowland game pie and barley bannocks to quick punch. The recipes' histories and origins are also discussed.
Aimed at helping children master basic cookery techniques while learning to cook. This title features 46 recipes. The recipes are organised in six sections following on from a first section entitled 'Basic Techniques' that is dedicated to the basic skills the children can acquire as they work through the recipes.
Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, game, fish, barley, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work.
This cookbook follows a traditional year north of the Border, based on feasts and festivals commencing in October. The author is the former food correspondent for The Herald. Dishes include Cock-a-Leekie and Aberdeen Rowies.
A century later, Kip Starling has locked himself in his Brooklyn basement study with a pistol and twenty-one gallons of Poland Spring to write Mohammed's story.Kip has only three weeks until his publisher's deadline to immerse himself in the mind of Mohammed who, like Kip, is Black, queer, an Other.
