Parametry
- 224 strony
- 8 godzin czytania
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Sue Lawrence once again sings the praises of Scotland's bounty as she shares 120 delicious and original recipes. An award-winning food writer, Lawrence has journeyed the length and breadth of the country to meet the people who farm and produce its food. An Orkney barley miller, an Isle of Mull cheese producer, a Dundee sausage-maker, and a Brora jam-maker are just a few of the many Scottish food heroes she meets along the way. In a cornucopia of recipes inspired by Scotland's sublime ingredients, Lawrence serves up dishes like Frittata with Smoked Salmon; Lamb Shanks with Asparagus and Mint; Bean, Kale, and Sausage Crusty Hotpot; and Orkney Fudge Cheesecake. Celebrating the Scottish landscape and history as well as its food, this beautifully illustrated volume is a must for visitors or anyone who loves fresh, seasonal food.
Zakup książki
A Cook's Tour of Scotland, Sue Lawrence
- Język
- Rok wydania
- 2006
- Oprawa
- (twarda)
Metody płatności
Brakuje nam tutaj Twojej recenzji.
- Tytuł
- A Cook's Tour of Scotland
- Podtytuł
- From Barra to Brora in 120 Recipes
- Język
- angielski
- Autorzy
- Sue Lawrence
- Wydawca
- Headline Book Publishing
- Rok wydania
- 2006
- Oprawa
- twarda
- Liczba stron
- 224
- ISBN10
- 0755314174
- ISBN13
- 9780755314171
- Seria
- Ocena
- 4,4 z 5
- Opis
- Sue Lawrence once again sings the praises of Scotland's bounty as she shares 120 delicious and original recipes. An award-winning food writer, Lawrence has journeyed the length and breadth of the country to meet the people who farm and produce its food. An Orkney barley miller, an Isle of Mull cheese producer, a Dundee sausage-maker, and a Brora jam-maker are just a few of the many Scottish food heroes she meets along the way. In a cornucopia of recipes inspired by Scotland's sublime ingredients, Lawrence serves up dishes like Frittata with Smoked Salmon; Lamb Shanks with Asparagus and Mint; Bean, Kale, and Sausage Crusty Hotpot; and Orkney Fudge Cheesecake. Celebrating the Scottish landscape and history as well as its food, this beautifully illustrated volume is a must for visitors or anyone who loves fresh, seasonal food.