Book Details
Format
Paperback / Softback
ISBN-10
1780279272
ISBN-13
9781780279275
Edition
Reissue
Publisher
Birlinn General
Imprint
Birlinn Ltd
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 20th, 2025
Print length
368 Pages
Weight
1,014 grams
Dimensions
23.20 x 19.20 x 3.20 cms
Ksh 4,000.00
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The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes. Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine.
The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes.Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes, covering the whole gamut of Scottish cuisine, can be explored in the modern kitchen. The contents includes:Soups * Brose and Kail * Fish * Game and Pultry * Meat * Vegetables * Sauces * Snacks and Savouries * Puddings and Pies * Sweets * Bannocks, Scones and Tea-breads * Cakes and Shortbreads * Preserves * Sweeties * Beverages
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