Broths to Bannocks: a history of cooking in Scotland from 1690 to the present day, John Murray 1990; Revised edition published 2010 by Waverley Books
Investigating the roots of national cuisine from a study of archive material and historical cookery books. From the open hearth kitchen of Sir John Foulis of Ravelston in the 1690s to the stone-flagged dairies of Orkney in the 1980s the pageant of history is mirrored in the kitchen.
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 1990’s 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.
“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, Scotland on Sunday
“In this fascinating and scholarly work, Catherine Brown has combined the history of cooking in Scotland with wonderful, often forgotten recipes.” Daily Mail