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Scottish cooking books are rare, and advanced bakers, those of Scottish heritage, or anyone transplanted from across the pond will enjoy this baking bounty.
This autobiography is a good choice for those interested in a restaurateur's life or those wishing to know more about the field of organics. Unfortunately, there are no recipes included. Look to the author's other books Cooking with Nora and Cooking in a Healthy Way, for those.
Reinhart's other books are a bit simpler to read and understand but there doesn't seem to be an overlap in recipes which makes this collection a satisfying choice for those with gluten sensitivity or allergies, or for those whose aim is to simply make the best bread possible.
This graphics-heavy book, with its many detailed photos, would be a great source for beginners. However, it doesn't have much in the way of recipes, so it should be paired with another title of the same ilk such as Martha Stewart's Cookies: The Very Best Treats To Bake and To Share or Taste of Home: Cookies; 623 Irresistible Delights.