Scottish Cookery

Cook your way through Scotland's culinary heritage with recipes both classic and inspired

From hearty tradition to modern innovation, the soul of Scottish cooking

About the Ebook

Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary world. Nowhere has this been taken up more enthusiastically than in Scotland, which boasts a vast and varied assortment of home-grown produce, including cheese, fish, game and vegetables.

Catherine Brown's acclaimed Scottish Cookery was one of the first books to highlight the richness and diversity of Scotland's local larder, explaining how to get the best out of such ingredients in hundreds of mouth-watering and imaginative recipes.

This new edition features all the original recipes which sealed the book's reputation as the leading Scottish cookery book, as well as many new dishes, fascinating culinary anecdotes and practical information on sourcing Scottish produce.

Contents includes:

• Oats and Barley
• Fish
• Shellfish and Seaweed
• Game
• Beef and Lamb
• Fruits
• Sweets and Puddings
• Vegetables
• Soups and Other Dishes
• Sugar and Spice
• Cakes and Baking
• Scottish Sweeties and Preserves
• Cheese
• Culinary Interchange

Why You'll Love This Ebook

• Master traditional Scottish recipes made with local, seasonal ingredients
• Learn the stories behind iconic dishes that define Scottish food culture
• Explore how Scottish cooking balances tradition with contemporary flavors
• Read another celebrated title from Birlinn Ltd - Independent Scottish Publisher

'What Catherine Brown doesn't know about Scottish Cookery isn't worth knowing — more than simply a recipe book' Scots Magazine

'A standard almost from the day of its first publication — my advice is just to buy this excellent volume' The Herald

'Any cook should have this invaluable book at their elbow' Scottish Field

'Frugal but delicious' Daily Record

About the Author

Catherine Brown has written food columns in The Herald (Glasgow) and was a presenter of STV and Grampian TV’s Scotland’s Larder. In 2001 she was the Guild of Food Writers’ Food Journalist of the Year. She is the author of several books on Scottish food, including the acclaimed Scottish Cookery.

Publication Details

Publisher: Birlinn Ltd

Publication Date: 13 May 2013

Print Length: 496 pages (Ebook edition)

ISBN (Ebook): 9780857906359

Format: Ebook

Frequently Asked Questions

How do I access my ebook?

Download The Grey Hill App and log in using the same email you used at checkout. Your ebook will appear instantly in your library.

Can I read it online?

Yes — you can also access your purchases via our online reader at reader.thegreyhill.com.

I can't see my ebook — what should I do?

Tap the refresh button in the app or online reader. If it still doesn't appear, ensure you're logged in with the same email used at checkout. If issues continue, contact us and we'll help right away.

Can I gift this ebook?

Yes — you can purchase a Grey Hill Gift Card here: Buy a Gift Card. The recipient can redeem it on our store, and the ebook will appear in The Grey Hill App.