'In this fascinating and scholarly work Catherine Brown has combined the history of cooking in Scotland with wonderful, often forgotten and mouthwatering recipes'. Daily Mail 'Every catering college in Scotland ought to buy a dozen copies of Broths to Bannocks - a splendid textbook for students, a feast for the reader and one more powerful argument for all of us to value the good things in the Scottish larder.' Derek Cooper in Scotland on Sunday 'An enthralling read and a collection of good traditional recipes. What more could one want?' Stella Roberts in Scottish Homes and Gardens
About the Author
Catherine Brown began her career in a Clydeside dockers' canteen. After training in Glasgow at the Queen Margaret College in Glasgow, she became a chef, food writer, restaurant critic, lecturer and author of several books on Scotland's food culture. She has won several Glenfiddich food-writing awards.