From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes.
- ISBN10 0747271259
- ISBN13 9780747271253
- Publish Date 6 September 2000
- Publish Status Active
- Out of Print 31 January 2002
- Publish Country GB
- Publisher Headline Publishing Group
- Imprint Headline Book Publishing
- Format Hardcover
- Pages 192
- Language English