Full of traditional Scottish recipes with primary chapter headings of: Oats and Barley, Fish, Shellfish and Seaweed, Game, Beef and Lamb, Fruit and Vegetables, Sugar and Spice, Cheese, Culinary Interchange - Sample recipes include: Brose, Oatcakes, Mealie Puddings, Kipper, Potted or Soused Herring, Tatties and Herring, Clabbie Dhubs with Leeks, Orkney Squid, Dulse Broth with Lamb or Mutton, Fried Venison Liver, Scotch Barley Broth, Sweetbread Pie, Cream-Crowdie, Mealy Potatoes, Scones, Nutball Biscuits, Spiced Damsons and hundreds of others
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Catherine Brown is a well-known journalist, writing in newspapers and appearing frequently on television and radio. She has won three Glenfiddich Food Writing Awards, and in 2001 was the Guild of Food Writers Food Journalist of the Year. She has been involved in the Slow Food movement since 2001 and is a member of the international jury judging the Slow Food Awards.
'...a spanking new edition of Catherine Brown's masterly Scottish Cookery-cock-a-leekie, cullen skink, haggis, clootie dumpling et al-comes with added shopping: all you need to know to find producers, suppliers and retailers.' --The Scotsman
'A standard almost from the day of its first publication.... my advice is just to buy this excellent volume.' --The Herald
'Any cook should have this invaluable book at their elbow.' --Scottish Field
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