MARC record from Internet Archive

LEADER: 03396cam 2200517 a 4500
001 ocm60418930
003 OCoLC
005 20190930143221.0
008 050512s2005 stka b 001 0 eng
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050 4 $aTX717.3$b.B75 2005
082 04 $a641.59411$222
100 1 $aBridge, Tom.
245 10 $aClassic recipes from Scotland /$cTom Bridge.
260 $aEdinburgh :$bMainstream,$c2005.
300 $a256 pages :$bcolor illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 243) and index.
520 $aMaster chef and food historian Tom Bridge explores the unsung glories of Scottish food traditions. His love of food shines through as he gives practical advice on cooking a wide range of traditional Scottish dishes. Bridge also offers entertaining facts and stories behind the featured recipes, while a lavish selection of photographs whets the appetite and vividly represents the landscapes from which many of the ingredients are sourced. The recipes in this cookbook are easy to follow and capture the essence of Scottish cuisine. Many can be found on the menus of high-class gastropubs, restaurants and hotels throughout Britain, but Bridge now offers readers the chance to bring these dishes into the home and rediscover the best of Scotland's culinary riches. Over 12 mouth-watering chapters, Bridge covers every detail, from making stock, sauces and soups to the secret of the perfect marmalade. Classic game recipes are also featured, with essential ingredients including the finest Aberdeen Angus beef, smoked meats from the Isle of Islay, Ayrshire pork, Orkney lamb, and fish and seafood from Loch Fyne, Moray, Fife, Orkney and the Outer Hebrides. Elsewhere, Tom reveals the secret art of making pastries and pies, such as small mutton pies, Ayrshire pork pie, traditional game pie, Forfar bridies and the famous Teviotdale pie. Classic Recipes from Scotland contains information that will enable readers to obtain the Scottish produce used in many of the recipes, while a final chapter on how to organise the perfect Burns Night supper rounds off a delightful collection of traditional tartan fare.
650 0 $aCooking, Scottish.
650 7 $aCooking, Scottish.$2fast$0(OCoLC)fst01753435
776 08 $iOnline version:$aBridge, Tom.$tClassic recipes from Scotland.$dEdinburgh : Mainstream, 2005$w(OCoLC)894930867
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