Description
First published in 1929, The Scots Kitchen gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for traditional dishes. In this edition, 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.
