Broths to Bannocks

Author: Catherine Brown

This book presents the story of food in Scotland and has more than 200 Scottish recipes.

Catherine Brown, author, food historian, and TV presenter, has gone on a tour of Scottish kitchens and gathered classic Scottish recipes dating back to the c17th century, such as pot roasts, oatcakes, broths, dishes with lamb, beef and chicken, game, marmalades, puddings, cakes, bannocks, stews, fish, and explains the history and origins of these Scottish classics.

This book is an excellent gift for the foodie in your life. Contains a list of suppliers and stockists. Also contains details on cooking with flowers. Illustrations by Martin Knowelden. Also contains some amusing and entertaining recipes - especially the hot toddy and recipe for a health tonic.

Catherine Brown is a food writer, chef, food critic, lecturer and presenter of TV programmes on Scottish food. She is a judge of Scotland’s annual porridge competition and an authority on haggis and Scotland’s larder in general. She trained at the Glasgow Dough School, and is the author of many books on food.

Trimmed Page Size: 234 x 165 mm. Paperback. 288 pages. Weight: 220g Date of publication: Published and available