From the Roman origins of the now distinctively Scottish Haggis to the medicinal history of the tablet, Scotland is home to many unique traditional foods. These pages are filled with everything from the most familiar Scottish oatcake to rarer gastronomic gems such as the Beremeal Bannock. (Start practicing now for your Robert Burns Day!)
FROM PETTICOAT TAILS TO ARBROATH SMOKIES: Traditional Foods of Scotland
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Additional Information
| Author | Laura Mason, Catherine Brown. Foreword: Hugh Fearn |
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| Number of pages | pp.172 |
| Publisher | Harper Collins |
| Year Published | 2007 |
| Binding Type | Hardcover |
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