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Item Details
| Title:
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BROTHS TO BANNOCKS
COOKING IN SCOTLAND 1690 TO THE PRESENT DAY |
| By: |
Catherine Brown, Martin Knowelden (Illus) |
| Format: |
Paperback |
| List price:
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£12.99 |
| Our price: |
£9.48 |
| Discount: |
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| You save:
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£3.51 |
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| ISBN 10: |
1849340420 |
| ISBN 13: |
9781849340427 |
| Availability: |
Publisher out of stock. This item may be subject to delays or cancellation.
 Delivery
rates
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| Stock: |
Currently 0 available |
| Publisher: |
WAVERLEY BOOKS |
| Pub. date: |
16 July, 2010 |
| Pages: |
288 |
| Description: |
Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, game, fish, barley, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. |
| Synopsis: |
Over 200 traditional Scottish recipes - nutty oatcakes, broths and soups, lamb, barley, game, fish, breads and bannocks, crumbly cheeses, porridge - this book contains a wealth of traditional food advice. Ideal for foodies and those looking for traditional recipes that work. Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings. |
| Illustrations: |
28 black and white illustrations |
| Publication: |
UK |
| Imprint: |
Waverley Books |
| Returns: |
Returnable |
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