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- Author: Sarah Rankin
- Publisher: Birlinn
- ISBN-10: 1780278365
- ISBN-13: 9781780278360
- Format: 18.8 x 24.9 x 2.5 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Masterchef finalist Sarah Rankin has a passion for Scottish produce and flavours. Being a food lover encompasses not just a passion for the ingredients themselves, of course, but also for the seasons and weather which nurtures them and the people who tend, harvest and prepare them. Treating everything you use in the kitchen with respect is the highest compliment you can pay any vegetable, beast or fowl.
Kith is a collection of practical, seasonal dishes mixing the traditional and the contemporary which celebrates the extraordinary versatility of Scotland's larder in a hundred recipes, from Grouse with beetroot and cherry, and Arbroath smokie souffle, to Squash ravioli with sage butter, and Lemon posset with caramelised white chocolate and oat crumble. It also includes a section of drinks and canapes and a section of 'food foundations' such as sauces, stocks, pastry, bread and pasta, and butters and creams.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.21:44:42
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Sarah Rankin
- Publisher: Birlinn
- ISBN-10: 1780278365
- ISBN-13: 9781780278360
- Format: 18.8 x 24.9 x 2.5 cm, kieti viršeliai
- Language: English English
Masterchef finalist Sarah Rankin has a passion for Scottish produce and flavours. Being a food lover encompasses not just a passion for the ingredients themselves, of course, but also for the seasons and weather which nurtures them and the people who tend, harvest and prepare them. Treating everything you use in the kitchen with respect is the highest compliment you can pay any vegetable, beast or fowl.
Kith is a collection of practical, seasonal dishes mixing the traditional and the contemporary which celebrates the extraordinary versatility of Scotland's larder in a hundred recipes, from Grouse with beetroot and cherry, and Arbroath smokie souffle, to Squash ravioli with sage butter, and Lemon posset with caramelised white chocolate and oat crumble. It also includes a section of drinks and canapes and a section of 'food foundations' such as sauces, stocks, pastry, bread and pasta, and butters and creams.
Reviews