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Scots Cooking

Scots Cooking

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, which are still as fresh and delicious as when they were first devised.
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Genre: Lifestyle, Sport & Leisure / Gardening / Gardens (descriptions, History Etc)

On Sale: 7th January 2002

Price: £16.99

ISBN-13: 9780747271260

Reviews

mouthwatering...a well-illustrated book that will surely inspire you
Bath Chronicle
The recipes are splendidly clear
Guardian