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Author: Sue Lawrence
Publisher: Headline Book Publishing
ISBN: 9780755312122
Category : Baked products
Languages : en
Pages : 0
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Book Description
Everyone dreams of a home in which the smells of baking are part of everyday life. Warm bread at breakfast, homemade Florentines for tea, Tomato and Tapenade Tart for supper and Dark Muscovado Brownies are the kind of treats that make for happy occasions with family and friends. Sue Lawrence is often called the 'Queen of Baking'; her passion for the subject, and her knowledge of Scottish cookery, are legendary. In her new book, she includes easy recipes for the new and now such as Ciabatta and Ricotta Citrus Cake, as well as the old favourites like Victoria Sponge. Catering for every kind of cook, be they an Aga-lover or a bread-machine devotee, this is a must for everyone's kitchen shelf.
Author: Sue Lawrence
Publisher: Headline Book Publishing
ISBN: 9780755312122
Category : Baked products
Languages : en
Pages : 0
Get Book Here
Book Description
Everyone dreams of a home in which the smells of baking are part of everyday life. Warm bread at breakfast, homemade Florentines for tea, Tomato and Tapenade Tart for supper and Dark Muscovado Brownies are the kind of treats that make for happy occasions with family and friends. Sue Lawrence is often called the 'Queen of Baking'; her passion for the subject, and her knowledge of Scottish cookery, are legendary. In her new book, she includes easy recipes for the new and now such as Ciabatta and Ricotta Citrus Cake, as well as the old favourites like Victoria Sponge. Catering for every kind of cook, be they an Aga-lover or a bread-machine devotee, this is a must for everyone's kitchen shelf.
Author: Sue Lawrence
Publisher: Headline Book Pub Limited
ISBN: 9780755310517
Category : Cooking
Languages : en
Pages : 192
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Book Description
Sue Lawrence has gathered together more than 100 recipes to celebrate the down-to-earth ingredients, straightforward cooking and warmth of all things Scottish. In ten themed chapters that will capture your imagination, such as 'A Bonfire on the Beach' and 'A Lochside Picnic', Sue Lawrence introduces her much-loved food and country's landscape to cooks well beyond the Scottish shores. From breakfast to tea, and Burns' Night to Hogmanay, SUE LAWRENCE'S SCOTTISH KITCHEN boasts a plethora of rustic yet stylish dishes. Illustrated with breathtaking and evocative photographs of the country itself - from the lochs of the Highlands to the fishmongers of Edinburgh - as well as stunning food photography, SUE LAWRENCE'S SCOTTISH KITCHEN is a treasure-trove of recipes which emphasises all that is good about Scottish cooking.
Author: Sue Lawrence
Publisher: Birlinn
ISBN: 9781780274102
Category : Baking
Languages : en
Pages : 144
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Book Description
A compendium of 70 easy-to-follow recipes, Scottish Baking brings together the traditional breads, scones and cakes that have shaped Scotland's great baking heritage and new contemporary bakes.
Author: Blackford Condit
Publisher:
ISBN:
Category : Terre Haute (Ind.)
Languages : en
Pages : 216
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Book Description
Author: Sue Lawrence
Publisher:
ISBN: 9781856262217
Category : Baked products
Languages : en
Pages : 224
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Book Description
A celebration of home baking, in which traditional recipes have been reappraised to incorporate the modern health-conscious approach. Basic cooking techniques are explained in detail, and the recipes include sweetbreads, scones, biscuits, loaves and tarts.
Author: Christopher Trotter
Publisher: White Lion Publishing
ISBN: 9781845131777
Category : Cooking, Scottish
Languages : en
Pages : 0
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Book Description
Scotland has maintained a rich tradition of regional cookery. In this book the author gathers the best of these dishes, including not only classic Scots fare such as Cullen Skink, Tweed Kettle and Clooty Dumpling, but also lesser-known recipes - some from the archives of National Trust properties.
Author: Gad Loebenstein
Publisher: Springer Science & Business Media
ISBN: 1402094752
Category : Technology & Engineering
Languages : en
Pages : 539
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Book Description
In the last four decades of the twentieth century the use of sweetpotato was diversified beyond their classification as subsistence, food security, and famine-relief crop. In developing countries they serve both as human food and for feeding livestock. In Western countries they appeal to health conscious consumers because of their nutritional aspects. The sweetpotato is very high in nutritive value, and merits wider use on this account alone. The book has 2 parts. A general one giving up-to-date information on the history, botany, cultivars, genetic engineering, propagation, diseases and pests, nutritional data and marketing; and a second part presenting data on sweetpotato growing practices in different areas of the world. The information should be useful to researchers, practitioners and crop administrators in different countries.
Author: Sue Lawrence
Publisher: Headline Book Pub Limited
ISBN: 9780747271260
Category : Cooking
Languages : en
Pages : 192
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Book Description
From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes, which are still as fresh and delicious as when they were first devised.
Author: Sue Lawrence
Publisher: Headline Book Publishing
ISBN: 9780755314188
Category : Cooking, Scottish
Languages : en
Pages : 0
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Book Description
Award-winning food writer Sue Lawrence has taken up the baton in praise of Scotland's produce. Travelling the length and breadth of Scotland, sheseeks out all the great raw ingredients Scotland has to offer. From cockles harvested on Barra and venison from the Highlands, to seaweed picked on Auchmithie beach and lamb from Shetland, Sues celebration of Scottish produce reveals a cornucopia of culinary delights. She has journeyed all over the country to meet the people who farm and produce its food. An Orkney barley miller, a Stornoway black pudding butcher, an Isle of Mull cheese producer, a Dundee sausage-maker and a Brora jam-maker are just a few of the many Scottish food heroes she meets. A celebration of the Scottish landscape and history, as well as its food, A Cooks Tour of Scotland contains 120 delicious recipes and is not only a must for anyone visiting Scotland's shores but deserves a place on the cookery shelves of anyone who loves seasonal, healthy, freshly grown, caught or farmed food.
Author: Ole G. Mouritsen
Publisher: Springer Nature
ISBN: 303058027X
Category : Science
Languages : en
Pages : 278
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Book Description
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.
