Synopses & Reviews
This cookbook follows a traditional year north of the Border, based on feasts and festivals commencing in October and November with dishes such as Cock-a-Leekie, Clapshot and Stovies. The author is the food correspondent of "The Herald" and winner of the Glenfiddich Food Writer of the Year (1989 and 1995). The year's worth of recipes includes: a Shetland Yule Breakfast; Atlantic Salmon; Aberdeen Rowies; Ayrshire Bacon; Tripe & Potatoes; Scotch Pies; and Forfar Bridies. The recipes are accompanied by colour illustrations by Fiona Taylor which were originally published in "The Herald".
In 13 meticulously researched chapters, an award-winning cookbook writer takes a warm and loving look at Scots cooking, covering all the traditional, modern, and seasonal dishes. Illustrated.
Includes bibliographical references (p. 187-191) and index.