'A new paperback edition of a book written in tribute to "Scotland’s magnificent larder", now a classic for cooks.’--The Scots Magazine
As Theodora Fitzgibbon notes in her introduction, it is remarkable that a country as small as Scotland should have so many traditional dishes, not only ones which survive in Scotland today, but ones which are famous throughout the world. Traditional Scottish Cookery brings together mouthwatering recipes from the whole range of Scottish cuisine—from the simple scones, bannocks and broths of the Highland Gaels to the richly sophisticated meat and game dishes that are a legacy of the Auld Alliance with France. There is something to suit every palette in this sumptous selection which will appeal to both Scots and visitors to Scotland.
Theodora Fitzgibbon, born to Irish parents, was raised in a maharaja’s palace in India and was sent to finishing school in France, where she was taught by Queen Natalie of Serbia. She later modelled in Paris and acted in Rome before being asked to write a cookery book in the 1950s. She wrote more than 30 books, including her prize-winning The Food of the Western World, which took her fifteen years to complete and covered some 34 countries and 32 languages. She also published an autobiography, With Love, in 1982. She died aged 75 in 1991.
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