A helping of Scottish food, containing recipes and the history behind some of the ingredients that our ancestors used.
This book not only has recipes for food from the tables of the great and the good, but also from the peasants who had a much harder time filling their bellies. Alongside the recipes there is a little insight into the history of the ingredients, how they would be used and when they became available.
The aim of this book is not to cover every recipe used in Scotland, or even every ingredient. It is to put into context how food was used by our ancestors and why. Plus enough recipes to encourage the reader to try some out and maybe develop a passion for Scottish cookery for themselves.
This version of the book has been written for cooks in the UK. Imperial and metric measures are used with UK terminology. For cooks in North America, a version using US terms, ingredient names and measures is available.
This book not only has recipes for food from the tables of the great and the good, but also from the peasants who had a much harder time filling their bellies. Alongside the recipes there is a little insight into the history of the ingredients, how they would be used and when they became available.
The aim of this book is not to cover every recipe used in Scotland, or even every ingredient. It is to put into context how food was used by our ancestors and why. Plus enough recipes to encourage the reader to try some out and maybe develop a passion for Scottish cookery for themselves.
This version of the book has been written for cooks in the UK. Imperial and metric measures are used with UK terminology. For cooks in North America, a version using US terms, ingredient names and measures is available.
