Making Better out of Good: Scotland’s Food and Drink by Catherine Brown
Making Better out of Good: Scotland’s Food and Drink
by Catherine Brown
The latest in the successful Saltire Series, Catherine Brown’s pamphlet delves in to the history of Scottish food. Looking at Scotland’s sometimes fraught relationship with its food, Catherine shows us how by looking back we can find a way forward where people can choose food and drink which supports the dynamic characters making better out of good.
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Read The Herald's Cate Devine's review of the pamphlet HERE
ABOUT CATHERINE BROWN
Catherine Brown grew up in a Glasgow tenement and began her catering career in a Clydeside dockers’ canteen. A professional chef, food writer, author, teacher and
Fellow of the Society of Antiquaries (Scot.) she became well known during the 1980s and 90s for her investigative food writing in The Herald (Glasgow) and as a presenter, with Derek Cooper, of STV and Grampian’s Scotland’s Larder. She has three Glenfiddich Food Writing Awards and in 2001 was the Guild of Food Writers’ Food Journalist of the Year.
Her first book, Scottish Regional Recipes in 1981, was followed by Scottish Cookery in 1985 (4th updated edition 2013). Other books include: Broths to Bannocks 1990 (updated edition 2010); A Year in a Scots Kitchen 1996; A Scottish Feast: an anthology of food and eating 1996with Hamish Whyte; The Baker’s Tale 2002; Classic Scots Cooking 2004; Maw Broon’s Cooking with Bairns 2010,and Seafood Cookery 2012.She was co-author with Laura Mason of The Taste of Britain 2005, republished in five volumes in 2007: Scotland’s volume of traditional foods - From Petticoat Tails to Arbroath Smokies. She has a home in rural Perthshire and shares a family home in a small village on the shores of Loch Torridon.