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A Cook's Tour of Scotland: From
Barra to Brora in 120 Recipes

A Cooks Tour Of ScotlandA Cook's Tour of Scotland: From Barra to Brora in 120 Recipes Award-winning food writer Sue Lawrence has taken up the baton in praise of Scotland's produce. Travelling the length and breadth of Scotland, she seeks 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, Sue's 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 Cook's 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.

 

Gordon Ramsays Sunday LunchGordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" Gordon Ramsay's aim is to get us all cooking up a storm and sitting down at the table with friends and family to share lunch on Sundays and at other leisure times. In the second series of "The F Word", his highly acclaimed topical food programme, he visits people all over the UK of all ages, backgrounds and ethnic origins to help them cook up a meal for family and/or friends. These range from traditional Sunday roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian and Moroccan influenced family feasts. As always, Gordon is there to help the home cook at every stage - buying the right ingredients, preparation and serving and helping to co-ordinate the cooking of several dishes to arrive on the table simultaneously. This TV tie-in book takes all the dishes served on the programmes and arranges them into 25 menus, each featuring a starter, main course and a pudding, plus an invaluable timetable and all sorts of helpful culinary hints, such as carving and what to do when things go wrong. For those who want to pick and choose, there are alternative recipe and menu suggestions plus invaluable expert advice and techniques from Britain's top chef, making this a must-have purchase for all Gordon Ramsay fans.

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