Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce, including cheese, fish, game and vegetables. Catherine Brown's acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland's local larder, explaining how to get the best out of such ingredients in hundreds of mouth-watering and imaginative recipes. This new edition features all the original recipes which sealed the book's reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce. Contents: Oats and Barley; Fish; Shellfish and Seaweed; Game; Beef and Lamb; Fruits, Sweets and Puddings; Vegetables, Soups and Other Dishes; Sugar and Spice, Cakes and Baking, Scottish Sweeties and Preserves; Cheese; Culinary Interchange.Put on a baking tray and bake for 1015 minutes for thin flat fish and 1520 for thicker, round fish. ... or sunflower oil Salt FISH to serve 2 300350 g/1012 oz fish fillets, skinned (squid or cuttlefish cut in rings) Salt Egg white batter 100 g/31a2 oz fineanbsp;...
|Publisher||:||Birlinn - 2013-05-13|