Celtic Cuisine Paperback / softback
by Gilli Davies
Paperback / softback
- Information
Description
67 cooks from the Celtic nations Brittany, Wales, Ireland, Scotland and the Isle of Man share their culinary heritage in this sumptuous new book by well known cookery writer and broadcaster, Gilli Davies.
The Celtic nations share the sea as their common bond, and make fine use of ocean bounty such as lobster, crab, oyster, sea trout, scallops and salmon.
They reared livestock providing succulent meat for the table, and foraged for wild fare supplementing their diet with grouse, pheasant, mushrooms, berries, herbs and nutritious laverbread (seaweed).
The book features Rick Stein's famous Cornish Fish Pie, a luscious Breton fish soup from Simone Morand, as well as contributions from Darina Allen of the world-famous Ballymaloe Cookery School, recipes from Glasgow's much-feted eaterie, The Ubiquitous Chip, and glorious Welsh dishes from the author herself.
Not only does the book feature over 160 time-honoured favourites, but also modern recipes with a light, contemporary touch great for today's cooks who want to prepare tasty, imaginative meals with minimum fuss.
Information
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Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:192 pages, Over 60 colour photographs
- Publisher:Graffeg Limited
- Publication Date:01/01/0001
- Category:
- ISBN:9781905582105
Other Formats
- Hardback from £8.69
- EPUB from £3.49
Information
-
Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:192 pages, Over 60 colour photographs
- Publisher:Graffeg Limited
- Publication Date:01/01/0001
- Category:
- ISBN:9781905582105