ARGONAUT BOOKS

From acclaimed food writer Sue Lawrence, this is the ultimate celebration of the amazing variety of Scottish baking, from traditional favourites such as Selkirk Bannocks, Ecclechan tarts and Cloutie dumpling to modern recipes such as Haggis tartlets with red onion marmalade, Roast rhubarb and ginger blondies and Lemon curd and polenta cake. Reviews 'New Scottish Baking melds advice on technique with well-known Scottish recipes that are comfortingly traditional, and more contemporary recipes and innovative takes that use Scottish ingredients, or have intriguing or poetic ...Read More