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The Best of Traditional Scottish Cooking: More Than 60 Classic Step-by-step Recipes from the Varied Regions of Scotland, Illustrated with Over 250 Photographs

The Best of Traditional Scottish Cooking: More Than 60 Classic Step-by-step Recipes from the Varied Regions of Scotland, Illustrated with Over 250 Photographs (Paperback)

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This title helps you explore the wonderful traditions of Scottish cooking with this collection of delicious and authentic recipes. Chapters cover a full range of dishes, from breakfasts, soups, main courses and side dishes, to desserts and cakes. It features all the best-loved classics from Scotland, including Scotch Broth, Haggis with Clapshot Cake, Angus Pasties, Kailkenny, Drop Scones and Shortbread. This book celebrates the culinary heritage of Scotland with an exploration of its seasonal ingredients and a selection of more than 60 recipes. It includes hearty breakfasts such as Creamy Scrambled Eggs with Smoked Salmon, sustaining broths such as Leek and Potato Soup, and nourishing main courses such as Dundee Beef Stew, as well as delectable desserts and world-famous baked treats. Over 250 beautiful photographs display the step-by-step techniques and finished dishes, and cook's tips and variations provide extra help and ideas throughout. This inspirational volume provides a tantalizing taste of the recipes on offer from this dramatic country.

Food & DrinkNational & regional cuisine Publisher: Hermes House Publication Date: 07/06/2014 ISBN-13: 9781846817335  Details: Type: Paperback Format: Books
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Carol Wilson is an expert on the history of British food. She has contributed to The Times; The Illustrated London News; Heritage; Food & Wine; and Gastronomica. Christopher Trotter worked as the chef of the 16th-century Myres Castle Highland hotel in Scotland, having trained at the Savoy and in a Michelin-starred restaurant in France.

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