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
Rezensionen / Stimmen
'a delightful account of eating and drinking in Scotland through the ages' * Scots Magazine * '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 * The Scotsman * '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 wonderful edition is designed for the modern kitchen' * Scottish Field * 'A Scots Kitchen should be enjoyed and appreciated in homes, schools and restaurants, for many generations to come' -- Fiona Richmond * Bite Magazine *
Auflage
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
b/w line drawings throughout
Maße
Höhe: 232 mm
Breite: 190 mm
Dicke: 34 mm
Gewicht
ISBN-13
978-1-78027-927-5 (9781780279275)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
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