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Food & Drink
Publication Date
12 March 2015
Available for Sale
Birlinn Ltd
b/w throughout

The Scots Kitchen

Its Traditions and Recipes
by F. Marian McNeill - Find out more about the author

‘If I were asked to name the best book ever written about Scottish food there would be no doubt in my mind. My award would go to F. Marian McNeill for The Scots Kitchen ’– Derek Cooper

‘Every Scottish household should have a well-thumbed copy tucked in the kitchen shelf… now is the time to replace it’ – Elizabeth Luard, Scotsman

‘Charming’ – Delia Smith

‘Another classic work on the cookery of these islands’ – Elizabeth David

‘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, Evening News

‘its appeal lies in what it says about the country’s past, its larder and cooks’ ingenuity’ – Herald

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.

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, her most popular book, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the old national dishes. It is widely regarded as the most important book on Scottish cookery to appear.

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