Publisher's Synopsis
Scottish food was also heavily influenced by the arrival of the Vikings in the 9th century. With them they brought different cooking methods such as smoking, and what is now known as the ubiquitous breed of cattle the Aberdeen Angus. Scottish cuisine encompasses the cooking styles, traditions, and recipes associated with Scotland. It has distinctive attributes and recipes of its own but also shares much with British and wider European cuisine as a result of local, regional, and continental influences-both ancient and modern.
This book not only has recipes for food from the tables of the great and the good but also from the peasants who had a much harder time filling their bellies. Alongside the recipes, there is a little insight into the history of the ingredients, how they would be used and when they became available.
The aim of this book is not to cover every recipe used in Scotland or even every ingredient. It is to put into context how food was used by our ancestors and why. Plus enough recipes to encourage the reader to try some out and maybe develop a passion for Scottish cookery for themselves.
if you want to cook traditional Scottish food, then this book is for you.
