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Broths to bannocks

Brown, Catherine2010
Books, Manuscripts

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Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes.
Main title:
Broths to bannocks / Catherine Brown ; illustrated by Martin Knowelden.
Author:
Brown, CatherineKnowelden, Martin
Imprint:
New Lanark : Waverley, 2010.
Collation:
288 p. : ill. ; 24 cm.
ISBN:
9781849340427 (pbk)1849340420 (pbk)
Dewey class:
641.5'9411641.59411641.5941
Local class:
641.59411641.5
Language:
English
Subject:
Cooking, ScottishCooking, Scottish -- HistoryFood and DrinkCookery, Scottish -- History
BRN:
1602415
Bookmark link:
https://stirling.spydus.co.uk/cgi-bin/spydus.exe/ENQ/WPAC/BIBENQ?SETLVL=&BRN=1602415

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Total copies: 1

Available: 1

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