Product Description

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.

Product Details

• Amazon Sales Rank: #143092 in Books
• Published on: 2002-01-07
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Review
'The recipes are splendidly clear' (Guardian )

About the Author
Sue Lawrence was the Sunday Times cookery correspondent (succeeding Sophie Grigson), writes a regular column in Sainsbury's Magazine and features for Wine, Woman & Home and Country Living. She can often be seen on national television, talking about Scottish food and traditions.

Customer Reviews

A Student's Perspective
Randomly saw this book on the internet and boy am I glad I did!!! I was looking for a cookery book with a difference for my mother for her birthday, she's half-scottish so it was a fairly relevant buy. She wasn't sure she would be able to master all the recipes however she found the recipes easy to follow and still managed to produce delicious results. I'm notoriously fussy yet this book was able to cater for all my needs. Now at uni, i look forward to my mums parcels of homemade tablet. I think this is a great book, perfect for all kinds of presents and even if you have no appreciation of Scotland by the end of it, you WILL!!!

A cook book for cook's
If you like Sunday lunches then this book is for you. Good traditional recipes given new scope and winning combinations, although trying to find a recipe which didn't contain any meat or lard was a bit of a challenge. Nice photography but I do like to see what I'm cooking to give me an idea and the handful of pictures scattered through the book left me in the dark and feeling that I should know what I'm doing already. A Scottish Gary Rhodes.