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A Scottish institution that influenced generations of chefs worldwide. Now as it prepares to celebrate its 100th anniversary, The Glasgow Cookery Book is ready to impart its wisdom to a fresh audience. Once the Bible of Scottish cuisine, the original text has been revamped by ex-students and editors of the book promise that fans of the original will not be disappointed. --The Herald
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Glasgow Caledonian University and Waverley Books are delighted to announce the publication of a new edition of the world famous "Glasgow Cookery Book". This much sought-after book is finally available again, revised and updated for 2010, the centenary year of its first publication, and this new edition has lost none of its homely charm. "The Glasgow Cookery Book" started its life in 1910 as the textbook of The Glasgow and West of Scotland College of Domestic Science - fondly dubbed the Do. (or Dough) School by Glasgow citizens - and was put together by the school's staff to document the recipes they taught in class. However, its reputation for dependable and economical recipes ensured that its influence spread far beyond the walls of the Glasgow college. Its practical and reliable cookery advice became famous worldwide. Scottish mothers bought it for daughters and daughters-in-law, and it became an essential purchase for young brides and brides-to-be. Based on the 1975 metric edition, revised and updated, we've taken care to preserve Do. School favourites - such as haggis, pot roast, Dutch roast, cheese scones, Dundee cake, Victoria sandwich, gingerbread and shortbread - while updating for the modern cook. Its practical approach to cooking on a budget is as relevant now as it ever was. In addition there's a fascinating preface by Glasgow crime writer Alex Gray. Alex's Aunt Ella was a student at the college in 1909. Ella Cowan's own handwritten college jotters survive, are dated 1909, and according to GCU archivist Carole McCallum, are the first definitive proof available that the 1910 book was based on the notes taught in class. The introduction includes archive photographs and samples from Ella Cowan's meticulously written books. Carole also contributes an enlightening social history of the college, in an accessible and highly readable introduction to what was known affectionately to students as "The Purple Book". This book has been updated with the enthusiastic assistance of ex-students and staff of The Queen's College Glasgow (formerly known as the Glasgow and west of scotland Scotland College of Domestic science).
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16 of 16 people found the following review helpful:
5.0 out of 5 stars
The Glasgow Cookery Book - Centenary Edition.,
This review is from: The Glasgow Cookery Book: Centenary Edition - Celebrating 100 Years of the Dough School (Hardcover)
On skimming through it on its arrival from Amazon on the first day of its publication, my wife said "Why have I not had one of these all my married life (45 years)? It tells you everthing you need to know about cooking"
11 of 11 people found the following review helpful:
5.0 out of 5 stars
An entire cookery course,
By Aberdeenshire cook (Banchory) - See all my reviews
This review is from: The Glasgow Cookery Book: Centenary Edition - Celebrating 100 Years of the Dough School (Hardcover)
I first used this book in the sixties at school and I have just ordered a replacement for myself and copies for my children. I think it is the best cookery book in existence. It covers everything and does so in a simple but effective way. From sandwich fillings to lobster thermidor, sauces to wine making, it is all there. Congratulations to all involved in the update. It is a triumph!
Aberdeenshire cook
10 of 10 people found the following review helpful:
5.0 out of 5 stars
The best cook book in the world,
By
This review is from: The Glasgow Cookery Book: Centenary Edition - Celebrating 100 Years of the Dough School (Hardcover)
We have owned this book since we got married in 1973 it is still in use albeit falling apart.
Other cook books come and go but this is simply the best. From to to boil an egg onwards. I would say this is probably the best cook book ever produced. Have just ordered the centenary edition and I know my three daughters are eager to get hold of a copy as well.
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