MARC record from Internet Archive

LEADER: 07800cam 2200469 a 4500
001 ocm51527305
003 OCoLC
005 20201113091942.0
008 030117s2004 stk b 001 0 eng
010 $a 2004381997
040 $aUKM$beng$cDLC$dQBX$dUKM$dBAKER$dYDXCP$dBTCTA$dOCLCQ$dUKMGB$dNYP$dMNE$dOCLCF$dOCLCO$dOCLCQ$dWFB
015 $aGBA3Z1207$2bnb
016 7 $a006937480$2Uk
020 $a1903238404
020 $a9781903238400
035 $a(OCoLC)51527305
037 $a1239224$bQBI
043 $ae-uk-st
050 4 $aTX717.3$b.B75 2004
082 04 $a641.59411$222
100 1 $aBrown, Catherine$q(Catherine Grace)
245 10 $aClassic Scots cookery /$cCatherine Brown.
260 $aGlasgow [Scotland] :$bAngels' Share,$c©2004.
300 $aviii, 232 pages ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 223-225) and index.
505 00 $g1.$tBroths --$tCock-a-Leekie (Chicken and Leeks) --$tScotch Broth (Barley and Vegetable) --$tHam and Lentil Broth --$tHotch Potch (Spring Vegetable Soup) --$tSpring Nettle Broth --$tWild Mushroom Soup --$tOrcadian Oatmeal Soup --$tShetland Reestit Mutton Broth --$tVenison Broth --$tGrouse Soup --$tCullen Skink (Finnan Haddock Broth) --$tMussel Broth --$tPartan Bree --$tDulse Broth --$g2.$tFish and Shellfish --$tOily Fish --$tFried Herring, Mackerel or Trout Fillets in Oatmeal --$tSoused Herring --$tTatties an' Salt Herrin' --$tJugged Kipper --$tGrilled Kipper --$tWhole Grilled Mackerel, Herring or Trout in Oatmeal --$tPotted Hot Smoked Mackerel with Lemon --$tBaked Salmon with Dill --$tSeared Salmon Steaks with Rocket Salad --$tWhite Fish --$tFish 'n' Chips --$tButtered Smokie --$tFinnan an' Poached Egg --$tSmokie Kedgeree --$tEyemouth Fish Pie --$tSalt White Fish and Potatoes --$tShellfish --$tCrab in its Shell --$tFresh Cooked Lobster --$tOysters in their Shells --$tNorway and Squat Lobster with Mussels and Scallops --$tScallops an' Bacon --$g3.$tBirds and Game --$tBraised Haunch of Red Deer with Redcurrant Jelly --$tVenison Collops with Sloe Jelly --$tVenison Pasty --$tRoast Young Grouse with Bread Sauce and Berries --$tRoast Pheasant with Tarragon --$tBraised Pheasant with Whisky and Juniper --$tRabbit an' Onions --$tBawd Bree --$tJugged Hare --$tRoast Chicken and Oatmeal Skirlie --$tChicken Stovies --$tRoast Duck with Fried Potatoes and Oranges --$tRoast Goose with Apple Stuffing --$g4.$tMeat --$tRoast Rib of Scotch Beef --$tMince an' Tatties --$tMince an' Doughballs --$tBeef Olives and Skirlie --$tBoiled Beef with Carrots and Dumplings --$tSteak and Kidney Pie --$tGrilled Steak and Chips --$tScotch Beef in French Claret --$tSpiced Beef --$tRoast Rack of Lamb --$tBraised Lamb Shoulder with Carrots --$tPickled Lamb or Mutton --$tBaked Ham on the Bone --$tMeat Loaf --$tGrilled Black and White Pudding with Ayrshire Bacon and Poached Egg --$tJellied Tripe --$tTripe and Onions --$tHaggis Neeps an' Tatties --$g5.$tGrains and Vegetables --$tGrains --$tOatmeal Porridge --$tPease Brose --$tOatmeal Skirlie --$tSweet Haggis --$tVegetables --$tBoiled Floury 'Mealy' Potatoes --$tChappit (Creamed) Tatties --$tClapshot and Burnt Onions --$tRumbledethumps --$tPotato Stovies --$tRoasted Leeks --$tYoung Leek Salad --$tTurnip Stovies --$tGlazed Carrots --$tButtered Kail --$tRoast Root Vegetables --$g6.$tFruits and Puddings --$tCranachan (Soft Fruit, Cream and Toasted oatmeal) --$tCaledonian Cream --$tIce Cream and Raspberry sauce --$tBlackcurrant Sorbet --$tHazelnut Meringue with Cream and Raspberries --$tRaspberries and Meringues --$tStrawberries and Cream with Shortbread --$tFruit Crumble (apple, plum, gooseberry, rhubarb, blackcurrant, bramble) --$tMorayshire Apple Crumble with Oatmeal --$tEve's Pudding --$tApple Dumpling --$tApple Frushie (Pie) --$tLemon Meringue Pie --$tEcclefechan Butter Tart --$tBurnt Cream --$tWhipkull --$g7.$tBaking --$tBaking Classics --$tOatcakes --$tBeremeal (Barley) Bannocks --$tShortbread --$tMixed Grain Mashlum Bannock --$tOven Scones --$tCakes and Tea Breads --$tVanilla Butter Sponge --$tDate and Walnut Chocolate Loaf --$tCream Sponge --$tDundee Cake --$tFochabers Gingerbread Loaf --$tSticky Gingerbread --$tGranny Loaf --$tRock Buns --$tGirdle Baking --$tGirdle Oatcakes --$tPotato Scones --$tSoda Scones --$tCurrant or Sultana Scones --$tScots Girdle Pancakes (Dropped Scones) and Girdle Crumpets --$tYeast Baking --$tAberdeen Rowies or Butteries --$tBaps --$tOatmeal Bread --$tScots Cookies --$tSelkirk Bannock --$tOther Biscuits --$tPetticoat Tails --$tBalmoral Shortbread --$tPitcaithly Bannock --$tParkins --$tOaties --$tAbernethy Biscuits --$tAlmond Biscuits --$tParlies (Ginger snaps) --$g8.$tSweeties --$tBasic Sugar Boiling Process --$tTablet --$tTreacle Toffy for Coughs --$tGlessie --$tGundy --$tEdinburgh Rock --$tBarley Sugar --$tButterscotch --$tWhisky Fudge --$tRum Truffles --$g9.$tPreserves and Pickles --$tSweet Preserves --$tSeville Orange Marmalade (thick cut) --$tSeville Orange Marmalade (thin cut) --$tFresh Raspberry Conserve --$tRaspberry Jam --$tStrawberry Conserve --$tStrawberry Jam --$tRum Preserved Berries --$tBramble Jam --$tBramble Jelly --$tBlackcurrant and Apple Jam --$tBlackcurrant Jam --$tPlum Jam --$tRhubarb and Ginger Jam --$tGooseberry and Elderflower Jam --$tRowan Jelly --$tRedcurrant Jelly --$tMint and Apple Jelly with Cinnamon --$tLemon Curd --$tCandied Fruit or Peel --$tChutneys, Relishes and Pickles --$tGreen Tomato Chutney --$tRed Tomato Chutney --$tApple Chutney --$tPlum Chutney --$tRaisin Chutney --$tCreamy Mustard --$tWholegrain Mustard --$tHorseradish Sauce --$tGreen Herb Relish --$tRaspberry Vinegar --$tSpiced Vinegar --$tPickled Onions --$tPickled Eggs --$tSpiced Damsons --$g10.$tHogmanay Halloween and Christmas --$tHot Toddy/Het Pint --$tAtholl Brose --$tTrifle --$tClootie Dumpling --$tBlack Bun --$tHalloween --$tHalloween Stapag --$tHalloween cake with charms --$tChristmas --$tChristmas Pudding --$tChristmas Cake --$tChristmas Cake Marzipan and Icing --$tMincemeat --$tMince Pies --$tMincemeat Cake --$tMeasurements.
520 1 $a"In Classic Scots Cookery, award-winning food writer Catherine Brown brings you everything you'll ever need to know about food in Scotland. Scotland's varied landscape defines the nation's produce: the fertile lands of Angus and Tayside which produce slow-ripened, full-flavoured grains and soft fruits, the clear rivers and seawaters where fine seafood is caught by hand, line and net and the Highland pastures which provide gamey venison from red deer. Catherine's abundant knowledge of these riches allows you to experience Scotland's best traditional ingredients in a range of exceptional recipes. Along the way, you will also gain an understanding of the history and evolution of Scotland's food produce as she takes you on a journey to the kitchens, inns, crofts and fishing villages of the past. The scope of classic dishes in this comprehensive approach to Scots cooking is unparalleled. Everything is here, including all the festive classics from a Hogmanay Het Pint to a harvest home Cranachan. So step into the kitchen and experience truly Classic Scots Cookery. Book jacket."--Jacket.
650 0 $aCooking, Scottish.
650 7 $aCooking, Scottish.$2fast$0(OCoLC)fst01753435
655 4 $aCookbooks.
938 $aBaker & Taylor$bBKTY$c13.95$d10.46$i1903238404$n0004323043$sactive
938 $aBaker and Taylor$bBTCP$nBK0004323043
938 $aQuality Books, Inc.$bQUAL$na 04381997
938 $aYBP Library Services$bYANK$n2014451
029 1 $aNZ1$b7439488
029 1 $aYDXCP$b2014451
029 1 $aUKMGB$b006937480
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 36 OTHER HOLDINGS