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Personalised!

Travel around Scotland through the pages of this book and discover a selection of the delicious traditional food of the country, as well as stories and fascinating facts behind the recipes. Your journey is given added flavour by the delightful historical images from The Francis Frith Collection, showing the people and places of Scotland in the past. A Taste of Scotland includes 50 recipes, some traditional, some reflecting local produce that Scotland is famous for, some linked to characters or historical personages or events, some versions adapted to suit modern tastes.Rediscover 50 traditional locally-inspired dishes. Some recipes are modern interpretations using some of the fine local produce that Scotland is famous for - we hope that this unique book provides you with a true taste of Scotland!

  • Free optional inscription available!
  • 128 pages
  • ISBN 978-1-84589-462-7
  • Printed to order
Paperback
£15
Hardback
£21

Free Mounted Photo Print with this book!

A Frith photo print
These books include a voucher for a free Frith Photo Print. Turn to the back of your Frith book and find a voucher for a free mounted print of a Frith photo of your choice. Simply choose any photo from the book, return the completed voucher with a small payment for P&P. We will then print it in sepia and mount it for you in our Medium Standard mount.

The perfect, personalised gift

Add a dedication to the title page
Add a personal dedication to the title page - free of charge. Most of our books are printed individually for your order. You can add a personal message when you buy that will be printed on the title page at no extra cost, making our books a great gift or keepsake. Available in both hardback and paperback.
This is a great option for birthdays, weddings, anniversaries and leaving or retirement.

A Recipe from this book

'Stovies' – Potato, Onion and Bacon Hotpot

This makes a tasty, filling and cheap supper dish. Either bacon rashers, scraps of cooked bacon leftover from a boiled joint or bacon off-cuts from a butcher can be used. A couple of tablespoonfuls of grated cheese can also be added to the sauce, if preferred. Do not be too heavy-handed with the salt, as the bacon will add a certain amount of saltiness to the dish anyway. Often known as 'Stovies' in Scotland, this can also be made with leftover cooked meat such as beef and lamb, cut into pieces.

Taken from page 66 of A Taste of Scotland

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