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Scottish seafood : its history and cooking

Brown, Catherine2011
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This title presents a collection of classic and modern seafood recipes from all over Scotland, from cullen skink and partan bree to Solway scallops and Musselburgh steak and oyster pie.
Main title:
Scottish seafood : its history and cooking / Catherine Brown.
Author:
Brown, Catherine
Imprint:
Edinburgh : Birlinn, 2011.
Collation:
256 p. : ill. ; 24 cm.
ISBN:
9781841589756 (hbk)1841589756 (hbk)
Dewey class:
641.6'94'09411641.69409411641.694641.6
Local class:
641.694641.5
Language:
English
Subject:
Cooking (Shellfish) -- ScotlandCooking, ScottishFood and DrinkCooking (Seafood) -- ScotlandFood -- HistoryCooking -- RecipesFood and DrinkCooking -- SeafoodCooking -- Scottish
Index terms:
OrkneyShetlandPrehistoric cookeryKnap of Howar, Papa WestrayMidhoweKnowes of Ramsay, RousayQuanternessSkara BraeBackaskaillGurnessPictsVikingsLobster fishingCuithesKirkwallStromnessCreel fishermen
BRN:
509824
Bookmark link:
https://stirling.spydus.co.uk/cgi-bin/spydus.exe/ENQ/WPAC/BIBENQ?SETLVL=&BRN=509824

Find it!
Remove Scottish seafood : its history and cooking from your current listSave Scottish seafood : its history and cooking to your current list

Total copies: 1

Available: 1

Availability by location
Place reservation for Scottish seafood : its history and cooking
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