Traditional Food from Scotland: The Edinburgh Book of Plain Cookery Recipes (Hippocrene International Cookbook Series) Review

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(More customer reviews)Too many of the units of measure are in oz. It would be better if they were converted to cups, tbsp, tsp, etc. It is a pain in the posterior region to have to weigh ingredients, not to mention that buying a digital scale these days gets you on the... It also needs a substitute for "suet" (which is a mixture of bird seed and beef fat where I'm from). Other than that, I think it is a good companion book for other Scottish cook books.

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A wonderful assortment of Scottish recipes and helpful hints for the home, Traditional Food from Scotland offers a window into another era. This comprehensive and easy-to-follow guide to the best of Scotland's culinary traditions covers everything from soups ("Red Pottage"), to simple vegetable dishes ("Asparagus and Sprue"), to a wide variety of fish and meat dishes ("Stewed Finnian Haddock," "Shepherd's Pie"), to puddings and sweet dishes ("Vanilla Soufflé"), to baked goods ("Raspberry Buns").Additional sections in the back of the book cover the preparation of preserves, beverages, and a variety of miscellaneous staple foods. Featuring over 500 "plain cookery recipes," this treasury of traditional Scottish fare is sure to delight.

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Complete Traditional Recipe Book Review

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(More customer reviews)I have found that British food - especially the traditional foods that have stood the test of time - have much more to offer than the blanket dismissal of them would suggest. Have you ever had a well-made "Toad-In-The-Hole?" or a great "Sherry Trifle?" How about a nice Pork Pie or Eel Stew. Well, done right, these dishes can change the way you think about British food and British food traditions. Not sure, start with something foolproof like Kedgeree - really just rice, smoked haddock, hard-boiled eggs and spices. Great for breakfast, lunch or dinner! And quite a treat! Some cookbook features include: Nice pictures and quite a few of them. A crazy 70's font that seems to be just right for the subject. Comprehensive collection of recipes covering every "discipline" from soups and meat dishes to hot and cold puddings to drinks and confectionery. Some quick and interesting historical context is thrown in for those who require and enjoy it. Perfect for the anglophile or international cook in your household.

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Providing a source of the best of traditional British cooking, these recipes range from starters to puddings, featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included for some of the key dishes within the book—from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century mulligatawny soup (derived from Southern India). The National Trust has researched the archives to find an authentic but delicious taste of history.

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