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This is the first new edition of The Scots Kitchen for over thirty years. Beautifully laid out for a new generation of readers and with charming line illustrations by Ian Macintosh, it is introduced by the well-known cookery writer and broadcaster, Catherine Brown. She 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 can be explored in the modern kitchen. As well as being a practical guide to all aspects of Scottish cooking, this is above all a book to be read for pleasure, to refer to and savour again and again.
This is the first new edition of The Scots Kitchen for over thirty years. Beautifully laid out for a new generation of readers and with charming line illustrati
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From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious
Attitudes to food and cooking have undergone a radical transformation in recent years, and the concept of using local produce has revolutionised the culinary wo
