The Scots Kitchen

"A wonderful book for those who love food - so much more than a cookery book, splendid though the recipes for food and drinks are. It is a book extolling the whole love and craft of cooking, social habits and customs of this country" -Hamish Coghill in Edinburgh Evening News
The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes.
Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes, covering the whole gamut of Scottish cuisine, can be explored in the modern kitchen.
The contents includes:
Soups * Brose and Kail * Fish * Game and Pultry * Meat * Vegetables * Sauces * Snacks and Savouries * Puddings and Pies * Sweets * Bannocks, Scones and Tea-breads * Cakes and Shortbreads * Preserves * Sweeties * Beverages

F. Marian McNeill was a journalist and writer with a deep love and knowledge of Scots language, lore, and traditions. The Scots Kitchen, her most popular book, is widely regarded as the most important book on Scottish cookery yet to appear.