Scottish seafood : its history and cooking
Brown, Catherine2011
Books, Manuscripts
Find it!
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:
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:
Index terms:
OrkneyShetlandPrehistoric cookeryKnap of Howar, Papa WestrayMidhoweKnowes of Ramsay, RousayQuanternessSkara BraeBackaskaillGurnessPictsVikingsLobster fishingCuithesKirkwallStromnessCreel fishermen
BRN:
509824