Marjorie I. (dawgsncats) reviewed From Celtic Hearths: Baked Goods from Scotland, Ireland and Wales on + 21 more book reviews
The sweet, fresh aroma of home baking is one of life's great pleasures. Now any home can have the warmth and fragrance of a Celtic farmhouse kitchen, providing friends and family with delicious taste treats.
From Celtic Hearths is a collection of forty-four easy-to-bake recipes, both traditional and modern, newly adapted for American cooks and illustrated with drawings by the author. Inside, readers will find baked goods appropriate for any meal, and health-conscious bakers will be pleased by the inclusion of many low-fat, low-cholesterol, high-fiber recipes.
At breakfast, brunnies and pikelets (traditional griddle cakes) get the day off to a hearty start. Lunch chefs will want to bake up a batch of herb scones or potato-based pratie oatens, or simply make toast or sandwiches from quick soda breads or toasted bran bread Boluisce. Those who take tea will savor the robust flavor of Scottish oatcakes and shortbread fans. Light dinner of soup and salad can be rounded off with baps, rowies, or cheese scones, and finally treacle Parkin, porter cake, and Dundee cake can provide a festive ending to nearly any meal.
Loaded with flavor, fast and simple to prepare, and filled with unusual baked goods of resonant title and provenance, From Celtic Hearths is a unique collection of gustatory delights, enabling the cook to taste and travel the Celtic Fringe from the comfort of the kitchen.
A charming little hardback with delightful sepia-tone illustrations, suitable for including in a lovely little gift basket!
From Celtic Hearths is a collection of forty-four easy-to-bake recipes, both traditional and modern, newly adapted for American cooks and illustrated with drawings by the author. Inside, readers will find baked goods appropriate for any meal, and health-conscious bakers will be pleased by the inclusion of many low-fat, low-cholesterol, high-fiber recipes.
At breakfast, brunnies and pikelets (traditional griddle cakes) get the day off to a hearty start. Lunch chefs will want to bake up a batch of herb scones or potato-based pratie oatens, or simply make toast or sandwiches from quick soda breads or toasted bran bread Boluisce. Those who take tea will savor the robust flavor of Scottish oatcakes and shortbread fans. Light dinner of soup and salad can be rounded off with baps, rowies, or cheese scones, and finally treacle Parkin, porter cake, and Dundee cake can provide a festive ending to nearly any meal.
Loaded with flavor, fast and simple to prepare, and filled with unusual baked goods of resonant title and provenance, From Celtic Hearths is a unique collection of gustatory delights, enabling the cook to taste and travel the Celtic Fringe from the comfort of the kitchen.
A charming little hardback with delightful sepia-tone illustrations, suitable for including in a lovely little gift basket!
