Product Details

• Amazon Sales Rank: #838439 in Books
• Published on: 1996-11
• Original language: English
• Binding: Spiral-bound
• 160 pages

Customer Reviews

We cooked a haggis--and lived to tell about it.
Encouraged by this cookbook, we bought a haggis at a shop in the Edinburgh airport. We transported this frozen cannonball home, cooked it according to directions and made the tatties and neeps as presented here.

We also bravely invited guests. As we plunged the knife into the heart (literally) of the haggis, its compact contours exploded into an amazing amount of what looked like steaming cooked chopped meat. It tasted divine, and there wasn't any left.

It's a good thing this cookbook has plastic-coated pages, because an exploding haggis could really damage a regular book. Of course Scottish cooking isn't just about haggis; there's a lot of salmon and many notable soups. I recommend the Dundee cake recipe. If you want to serve a fruit cake at Christmas that will delight and not disgust your guest, Dundee cake is for you.

Why the Scots can cook and the British cannot remains a mystery. But don't even think of making a haggis at home. One set of instructions I read had you put the lungs into a pot of boiling water and hang the trachea outside the pot, draining into a cup to collect...whatever. Stick with the salmon or cockaleekie and you will be all right.