SCOTTISH COOK BOOK (AMBERLEY)

A historical look at Scottish cuisine which explores its development over the centuries from the earliest settlers to the coming of agriculture and large-scale immigration during the 19th and 20th centuries from Italy, and later from the Middle East, Pakistan and India which have influenced Scots cooking dramatically. Includes recipes from Haggis to Kedgeree, Chicken Tikka Masala to the Deep-Fried Mars Bar.