Description
Edinburgh chef Roberta Hall-McCarron reveals how the abundance and quality of Scottish produce has inspired her seasonal approach to cooking. Using ingredients from game to seafood, wild mushrooms to berries, Roberta has created a culinary calendar of eating through the year, with over a hundred recipes for the home cook and including a complete dinner party menu for each season. The book also features a skills section with basic game and seafood prep. Recipes include Trout and Spring Vegetable Galette; Mallard Rillettes; Braised Beef and Caramelised Onion Pie; and Chocolate Fudge Cake.
Details:
- Hardback
- 288 Pages
- 252 x 198mm