Traditional Scottish Cookery

Traditional Scottish Cookery
Author: Margaret Fairlie
Publisher: Robert Hale Limited
Total Pages: 64
Release: 2001-11-01
Genre: Cooking
ISBN: 9780709140870

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This is an inviting collection of typical Scottish recipes, including many special regional dishes, from the Highlands to the Lowlands. It has something for every occasion - traditional festive food as well as practical everyday cooking. It also includes recipes for soups, fish, meat, scones, bannocks, pancakes, cakes, biscuits, shortbread, puddings, pastry and others.


Traditional Scottish Cookery
Language: en
Pages: 64
Authors: Margaret Fairlie
Categories: Cooking
Type: BOOK - Published: 2001-11-01 - Publisher: Robert Hale Limited

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This is an inviting collection of typical Scottish recipes, including many special regional dishes, from the Highlands to the Lowlands. It has something for eve
Recipes of the Highlands and Islands of Scotland
Language: en
Pages: 252
Authors: An Comunn Gaidhealach
Categories: Cooking
Type: BOOK - Published: 2010-09 - Publisher: Kalevala Books

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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
Scots Cooking
Language: en
Pages: 192
Authors: Sue Lawrence
Categories: Cooking
Type: BOOK - Published: 2002-01-01 - Publisher: Headline Book Pub Limited

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From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious
Scottish Heritage Food and Cooking
Language: en
Pages: 0
Authors: Carol Wilson
Categories: Cooking, Scottish
Type: BOOK - Published: 2005 - Publisher: Lorenz Books

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Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld
Scottish Cookery
Language: en
Pages: 367
Authors: Catherine Brown
Categories: Cooking
Type: BOOK - Published: 2013-05-13 - Publisher: Birlinn

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Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary wo