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

Autorentext

Born in Orkney, F. Marian McNeill (1885-1973) was a journalist and writer with a deep love and knowledge of Scots language, lore and traditions. The Scots Kitchen was her most famous work. Catherine Brown has written food columns in The Herald (Glasgow) and was a presenter of STV and Grampian TV's Scotland's Larder. In 2001 she was the Guild of Food Writers' Food Journalist of the Year. She is the author of several books on Scottish food, including the acclaimed Scottish Cookery.