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This beautiful book presents a fascinating guide to traditional
Scottish cuisine with an authentic collection of 150 best-loved
recipes. The introduction includes a guide to the Scottish kitchen,
which focuses on local delicacies and regional staples. Divided
into chapters covering first courses, meat, poultry and game, fish
and seafood, vegetables and desserts, the book also has special
sections on the Scottish breakfast, breads and bakes, preserves and
beverages. Both an evocative tour of a timeless and dramatic
country, and an inspiring guide to a unique culinary heritage, this
cookbook is a classic reference and recipe resource.
This comprehensive and sumptuous book begins with an introduction
detailing the historical background of cooking and eating in
Britain, describing regional differences, local dishes, festivals,
feast days and folk customs. Over 360 recipes then bring together
the best of Britain's regional and national traditions. There are
breakfasts of porridge, bacon and eggs, lunchtime soups, quiches
and pasties, hearty dining highlights such as beef Wellington and
braised sausages with onions, and teatime classics such as cucumber
sandwiches and Victoria sponge. For anyone who wants to discover
the cultural diversity of cooking and eating in the British Isles,
this is the perfect book.
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