Set against the backdrop of Chicago's violence, the narrative follows four boys who become part of the Eastside Brothers mob, navigating the dark world of drug trafficking. The story highlights the harsh realities faced by young Chicagoans, with only one member, Kareem, escaping to achieve success in the NBA. Through vivid depictions of street life and its impact on future generations, the novel offers a poignant commentary on survival, culture, and the cycle of violence that threatens to repeat itself.
This book celebrates Scotland's culinary heritage, featuring seasonal ingredients and over 60 recipes. It includes breakfasts like Creamy Scrambled Eggs with Smoked Salmon, broths such as Leek and Potato Soup, main courses like Dundee Beef Stew, and a variety of desserts and baked treats.
After a brief introduction on the history of Scotland and Scottish cooking,
this book takes a look at the various ingredients that are produced and cooked
in Scotland, from fish, shellfish, meat and game to fruit, vegetables, dairy
products and drinks. It features a selection of over 60 recipes, along with
250 colour photographs.
Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld Reekie and Burns' Night Haggis - as well as modern twists on classic recipes and contemporary ideas. Also contains a fascinating exploration of Scotland's culinary heritage, including the famous game reserves and fishing streams, the smoke houses, the speciality jam-makers and dairy producers, and the world-renowned whisky distilleries.
Scotland has long maintained a rich tradition of regional cookery including,or example, the breads and cakes of the Borders, the peasant cookery of thempoverished Highlands and the more sophisticated and cosmopolitan cuisinesf Edinburgh and Glasgow. In this book, Christopher Trotter has gatheredogether the best of these dishes, including not only classic Scots fare suchs Cullen Skink, Tweed Kettle or Clooty Dumpling, but also lesser-knownecipes, some from the archives of properties belonging to the National Trustor Scotland.;Where necessary, traditional recipes have been given aontemporary interpretation to adapt them to modern tastes or to make use ofodern ingredients, and there is also a leavening of the author's own recipesll of which are firmly in the Scottish tradition.;There is an introductiono each of the eight culinary regions of Scotland with particular stresseing laid upon the importance of local produce and traditions: the grain,attle and fish of the Aberdeen area, for example, or the dried fruits andpices which flowed into the country through Leith docks. The book, which is
This is the best of Scottish cooking. Here are traditional and contemporary dishes which are easy to prepare and make use of the delicious variety of pure and natural foods found in Scotland's larder. An original collection of recipes by one of Scotland's top chefs
