Myth and mystery have surrounded the origins of the
haggis. Where did it come from? What does the name mean? What is
it made of? This delightful little book dispels the myths and reveals
the fascinating truth about Scotland's most famous dish.
Clarissa Dickson Wright is an expert on food history. She appears
frequently in food programmes on TV and radio and has written numerous
This book is published by Appletree Press.
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