Label
All
0
Clear all filters

Introduction

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

MARMALADE, porridge, grouse, whisky and haggis are just a few Scottish food classics that have travelled the globe. They owe their fame, largely, to the millions of expatriate Scots who have taken these eating and drinking habits with them. What Scot in deepest Africa could survive Burns Night without haggis and a bottle of whisky?
But Scottish classics have made it on their own reputation too. Seafood from cool, unpolluted waters is undisputed for quality. There are sweetly succulent soft fruits that mature best in the long, mild Scottish summers. Excellent beef and lamb come from rich grasslands. And there is the unique distillation of whisky, the water of life.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'
The licensor does not allow printing of this title