Scottish Traditional Recipes: A Heritage of Food & Cooking - Capture the Tastes and Traditions With over 150 Easy-to-follow Recipes and 700 Stunning Photographs, Including Step-by-step Instructions - Couverture souple

Wilson Carol

Couverture souple

ISBN 10 : 1844778134 ISBN 13 : 9781844778133

Editeur : Hermes House, 2014

A propos du livre

Présentation de l'éditeur :

This title lets you capture the tastes and traditions with over 150 easy-to-follow recipes and 700 stunning photographs, including step-by-step instructions. It includes classic dishes from the Borders, Highlands and Isles, with dishes that conjure up the essence of Scotland - Cullen Skink, Roast Venison and Burns Night Haggis. It is a guide to local ingredients: wild game of the Highlands, fine beef from the Lowlands, and abundant fish and shellfish from the rivers, lochs and seas. It includes a photograph of every finished dish. This beautiful celebration of Scottish food presents a fascinating guide to the culinary heritage of an ancient country and an authentic collection of recipes. Stunning photography captures the dramatic scenery and cultural life of Scotland, and there is a superb picture of every recipe, as well as step-by-step techniques. It includes a comprehensive visual guide to the Scottish kitchen, which focuses on local ingredients and delicacies, regional staples, and various methods of preparation and cooking. The recipe section covers all the courses, as well as the traditional breakfasts, breads and cakes, preserves and beverages of this age-old and unique cuisine.

Biographie de l'auteur :

Carol Wilson is an expert on the history and origins of British food, and has contributed to many publications. Christopher Trotter is a chef who trained at the Savoy and in a prestigious Michelin-starred restaurant in France. He specializes in new and traditional Scottish cuisines.

À propos de cette édition

• Éditeur: Hermes House
• Date d'édition: 2014
• ISBN 10: 1844778134
• ISBN 13: 9781844778133
• Reliure: Broché
• Nombre de pages: 256