<p>Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on nutritional benefits, the tattie season and how to grow your own. The recipes are organized in themed sections: Breakfasts, Snacks, Soups, Traditional Favourites, Salads, Pies, Puddings, Baking and Biscuits (including gluten free), recipes from Further Afield and Drinks.In addition to basic potato dishes (boiled and steamed; mashed; roast, sauted, chips, wedges and baked), she also includes a mouth-watering selection of recipes, from Tattie Scones, Norwegian Potato Pie and Haggis Frittata to Hot Tattie Salad, Rumbledthumps, Cheese Cottage Potato Pudding and Orkney Tattie Wine.</p>

The William Shearer Tattie Bible (Birlinn Food Bibles)

Cookbooks, Food & Wine

Ashworth, Liz

Cooking by Ingredient

Birlinn

Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust who run the Barony Mill, Orkney's last operating water mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour. In this book acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen for enjoyment. Recipes are included for Breads, Scones, Tea Breads, Cakes, Tray Bakes, Puddings, Pastry Dishes, and Sweet and Savoury Biscuits.

The Book of Bere: Orkney’s Ancient Grain

Baking

<p>Scottish baking is famous the world over. In this book, Liz Ashworth introduces a whole range of recipes arranged by theme - Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.From bannocks to butteries, seaweed nibbles to shortbread, from &nbsp;indulgent lemon Madeira cake and light-as-a-feather strawberry sandwich cake to wee fancies such as raspberry buns and 'sair heideis', the book features 40 recipes from all over the country. All are graded according to level of complexity (though none are difficult), making it ideal for bakers of all abilities to explore this glorious part of Scotland's culinary heritage.</p>

The Scottish Baking Bible

Teach the Bairns to Cook: Traditional Scottish Recipes for Beginners

Children's Books

Children's Cookbooks

Scottish Cultural Pr

Teach the Bairns to Bake: Traditional Scottish Baking for Beginners

This unique publication conceived by Liz Ashworth combines the startlingly beautiful art of Selena Kuzman with Liz's stories of Orkney people and food, with descriptions to give you a taste of the islands, in every sense, which will make you want to visit and keep on returning. You have never seen a book quite like this. Liz Ashworth is one of Scotland's leading food writers. She has developed new products for various Scottish companies, a number of which have won awards, and is active in promoting Scotland's food heritage. Selena Kuzman left the forests and mountains of her native Slovenia to come to Scotland to take an honors degree at Moray School of Art.

Orkney Spirit (Non-Fiction)

Regional & International

Sandstone Press Ltd

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Books by Ashworth, Liz