A comprehensive approach to classic Scots cooking covering everything from soups through to desserts and baking by Scotland's foremost cookery writer and broadcaster, Catherine Brown. This is not just an ebook on how best to cook and enjoy all the great, fresh natural produce of this fertile land. It is also a wonderful history of these foods, which takes the reader and cook on a journey back to the kitchens, inns and fishing villages of the past. Catherine examines the best traditional ingredients such as fish and shellfish, poultry and game, meat, grains and vegetables as well as delicious puddings and desserts, baking, confectionery and preserves. The traditional festivals are also explained. The range and scope of the dishes covered are unparalleled and this will be an essential ebook to have on the kitchen bookshelf.vegetables cook underneath the chicken and absorb some of its flavour. Yield: 4 1 A 1.6kg (31a2 lb) ... Stovies. Also known as Stoved Chicken, this Highland dish combines chicken with traditional slow cooked a#39;stoviesa#39; in a pot. The word comes.
|Title||:||Classic Scots Cookery|
|Publisher||:||Neil Wilson Publishing - 2013-10-18|