Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

Rarely has a nation's cooking been so passionately celebrated. More than just a collection of recipes, Broths to Bannocks takes us on a tour of Scotland's kitchens, from the late 17th century to the present day, that reveals all that is simple and authentic in the nation's food traditions.

This engaging culinary classic has been updated with a new chapter (The 1990s and into a New Century) asking if Scotland's indigenous produce can become as renowned at home as it is abroad.

Besides over 200 recipes-new and old-there is an updated list of today's traditional food suppliers, providing the resources to continue celebrating the good things that Scottish cooking has to offer.

It is illustrated with Martin Knowelden's evocative drawings.