Synopses & Reviews
Traditional Wheaten Bannocks and unusual SairHeidies both can be found in A Little Book of Scottish Baking .For those unfamiliar with the rich baking traditions of Scotland, WheatenBannocks were once a daily staple of the national diet before white flourbecame widely available. Sair Heidies, or Sore Heads, reflect theScottish sense of humor. The straight-sided cakes are wrapped in paperbandages and have domed, crusted heads with lump sugar on top, representing aspirin.Recipes for a wide variety of baked treats are included, ranging from thesimple, nourishing scones and oatcakes once baked in farmhouses to thesophisticated confections turned out by the ancient Incorporation of Baxters inEdinburgh.Author Marion Maxwell presents the finest collection of recipes for bakedgoods that would fit into this little book, which is colorfully illustrated byCatherine McWilliams.Whatever your cup of tea, A Little Book of Scottish Baking issure to offer the perfect complement to your beverage of choice.
Scotland has long enjoyed a rich baking tradition among hardworking farmers, upper-class aristocrats, and everyone in between. The influence of Scottish baking can be felt during a visit to almost any bakery in the United States. The common Yankee cruller doughnuts can trace their roots to the Scottish Aberdeen Crullas, the recipe for which is included in this delightful little book of delicious recipes.
Easy-to-follow recipes that produce scrumptious treats make this book a must for those who love baking, or for those who just love eating baked goods.
Traditional Wheaten Bannocks and unusual Sair Heidies both can be found in A Little Book of Scottish Baking . For those unfamiliar with the rich baking traditions of Scotland, Wheaten Bannocks were once a daily staple of the national diet before white flour became widely available. Sair Heidies, or
The common Yankee cruller can trace its roots to the Scottish Aberdeen Crulla, the recipe for which is included in this book.