A01=Christopher Trotter
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Author_Christopher Trotter
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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Format=BC
Format_Paperback
Language_English
PA=Available
Price_€5 to €10
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softlaunch
Product details
- ISBN 9781844768134
- Format: Paperback
- Publication Date: 03 Sep 2010
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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This book lets you explore the time-honoured culinary traditions of Scotland with this collection of over 60 authentic recipes. It includes a guide to seasonal ingredients from the mountains, moors, forests, seas, rivers and lochs. The chapters cover the full range of courses, from hearty breakfasts, sustaining soups and traditional mains to seasonal side dishes, delectable desserts and classic cakes. It features over 250 step-by-step colour photographs, as well as a variety of cook's tips and variations to help you achieve perfect results every time. Complete nutritional notes are provided for every recipe. This book celebrates the culinary heritage of Scotland with an exploration of the seasonal ingredients and a collection of more than 60 authentic recipes. After a brief introduction on the history of Scotland and Scottish cooking, this book takes a look at the various ingredients that are produced and cooked in Scotland, from fish, shellfish, meat and game to fruit, vegetables, dairy products and drinks.
The main part of this book features a selection of over 60 recipes, with over 250 beautiful colour photographs display the step-by-step techniques as well as the finished dishes, to allow you to create perfect results every time.
Christopher Trotter is a food consultant, chef and author. He worked as the chef of the magnificent 16th century Myres Castle Highland hotel in Scotland, where he indulged his passion for Scottish produce, foods and cooking. Carol Wilson is an expert on the history and origins of British food. She has contributed to many publications in the UK, Ireland and the USA.
