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Author: Carol Wilson Publisher: Lorenz Books ISBN: 9780754815785 Category : Cooking, Scottish Languages : en Pages : 0
Book Description
Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.
Author: Carol Wilson Publisher: Lorenz Books ISBN: 9780754815785 Category : Cooking, Scottish Languages : en Pages : 0
Book Description
Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.
Author: An Comunn Gaidhealach Publisher: Kalevala Books ISBN: 9781880954256 Category : Cooking Languages : en Pages : 252
Book Description
Originally published by the Highland Association as The Feill Cookery Book in 1907, Recipes of the Highlands and Islands of Scotland is a delightful collection of Gaelic recipes passed down through generations of Scottish families-most are even identified with the name of the original contributor. From soup to nuts, you'll be sure to find a new favorite recipe within the pages of this facsimile edition. All of the original vintage advertisements for old Scottish businesses are included.
Author: Christopher Trotter Publisher: White Lion Publishing ISBN: 9781845131777 Category : Cooking, Scottish Languages : en Pages : 0
Book Description
Scotland has maintained a rich tradition of regional cookery. In this book the author gathers the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle and Clooty Dumpling, but also lesser-known recipes - some from the archives of National Trust properties.
Author: Sue Lawrence Publisher: Headline Book Pub Limited ISBN: 9780747271260 Category : Cooking Languages : en Pages : 192
Book 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.
Author: The Cookbook Publisher: Andrews McMeel Publishing ISBN: 1449428177 Category : Cooking Languages : en Pages : 81
Book Description
Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Ernest Matthew Mickler Publisher: Ten Speed Press ISBN: 1607741881 Category : Cooking Languages : en Pages : 162
Book Description
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte.
Author: Stephen Le Publisher: Macmillan + ORM ISBN: 1250050421 Category : Science Languages : en Pages : 329
Book Description
A fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food. There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In 100 Million Years of Food, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.
Author: Dennis Carter Publisher: ISBN: 9781709767852 Category : Languages : en Pages : 98
Book Description
The Scots use what their fertile land and rough sea can produce to create some of the best dishes available. The lush soil and grass in Scotland are responsible for the rich Angus beef and some of the tastiest produce anywhere. They also love their whiskey and use it to add extra flavor to many of the recipes in the Ultimate Scottish Cookbook. In addition, the Scots have a sweet tooth. Some of Queen Victoria's favorite desserts are in the Ultimate Scottish Cookbook. Delight your entire family with recipes called bubbles and squeak and cock-a-leekie. They are filled with healthy vegetables. The kids won't even realize that these recipes are extremely healthy. Make eating fun again with the recipes in the Ultimate Scottish Cookbook.
Author: Carol Wilson
Author: Carol Wilson
Author: Carol Wilson
Author: An Comunn Gaidhealach
Author: Christopher Trotter
Author: Sue Lawrence
Author: The Cookbook
Author: Ernest Matthew Mickler
Author: Stephen Le
Author: Dennis Carter
Author: Christopher Trotter