BROTHS TO BANNOCKS: Cooking in Scotland 1690 to the present day
Product code: BK533
BROTHS TO BANNOCKS: Cooking in Scotland 1690 to the present day - Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day. Classic Scottish recipes - with game, lamb, bread, soups, fish, barley and porridge.
Condition: Good - Author: Catherine Brown - Publisher: John Murray - Pages: 273 - Paperback