Master Chef Tom’s Burns Night by Tom Bridge

Master Chef Tom's Burns Night

A great and easy to read book. It starts off with some details of the very first Burns Supper in 1801. Over the following 200 years the celebration of Burns Night is known the world over.

The book explains that Haggis is a cooked product and simply needs to be reheated, which can be done by steaming, boiling, oven heat and microwave.

Also provided is a traditional Burns Supper menu, which is hyper linked to photos or the recipe. There is some brief history to background of the dishes, the ingredients, the cooking method and chef’s tips.

The book then finishes with a typical Burns Supper programme. Starting with Grace, Entrance of the Haggis, The Immortal Memory address, Toast to the Lassies and the subsequent reply, Tam O’Shanter, Music, Songs and Poems and then the closing address.

All in all, a nice little book with a mixture of the history of the event, recipes with photos and proceedings.

About Julie Goucher

Genealogist, Author, Presenter, native Guildfordian, Pharos Tutor, lover of Books, Stationary & History, Surnames, European Ancestors, Butcher & Orlando One-Name Studies, avid note taker and journal writer.
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