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The Scots Kitchen Paperback – 25 Oct 2004

4.8 out of 5 stars 4 customer reviews

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Product details

  • Paperback: 259 pages
  • Publisher: Mercat Press; New Ed edition (25 Oct. 2004)
  • Language: English
  • ISBN-10: 1841830704
  • ISBN-13: 978-1841830704
  • Product Dimensions: 19.6 x 12.8 x 2.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 251,611 in Books (See Top 100 in Books)

Product Description

Review

'… old school cookery at its best. A classic.' -- Scotland Magazine

‘Every Scottish household should have a well-thumbed copy tucked in the kitchen shelf.’ -- The Scotsman

‘Superb.’ -- Theodora FitzGibbon

‘The best book ever written about Scottish food.’ -- Derek Cooper

About the Author

F. Marian McNeill (1885-1973) was a journalist and writer with a deep love of Scots language, lore and traditions.

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Top Customer Reviews

Marian McNeill explores the varieties of cooking available in Scotland. She leaves out some of the more common recipes, to be found in more generalist cookbooks, and recognises, also, that many 'traditional' Scottish dishes have their counterparts in other parts of the British Isles (and, indeed, Europe). She concentrates, therefore, on the self-evidently 'national' dishes and the ones most likely to be forgotten "in this age of standardization" (she was writing in 1929)!
The traditional dishes have come under more sustained attack since then - supermarkets, fast food outlets, the demise of home cooking, and the glitzy, glamorous images presented by the magazine and television chefs who extol more exotic fare than fresh baked scones or fresh caught fish.
And yet the traditional recipes have been making a major comeback as many are recognising that the old farm cooking offered nutritious, environmentally sustainable, delicious meals - many Scottish restaurants and cafés now boast their home cooking and their variations on a theme ... from venison and salmon to bridies, clapshot, cullen skink, rumbledethumps, and scores of other adventures in taste and texture.
McNeil. here, describes how to make haggis - foregoing any temptation to begin with, 'first capture your haggis, skin and gut it'. She evokes an image of the old farmhouse, the farmer's wife with her sleeves rolled up, scones on the grill, broth on the range, educated fingers at work on fish or fowl. It's an evocation of an era, it's an invitation to nostalgia - I can still taste my mother's soda scones, her tripe and onions, her cloutie dumplings.
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THE authentic Scots cookery book and the only one, that I know of, with recipes for Sheep’s' Head Brawn and Red Herring! It has a hundred and one ways to prepare the home grown fare of the Scottish lands, particularly oatmeal, for the poor person and the rich of latter days. Includes a real wealth of humorous and informative supplementary material, both historical and gastronomic. Highly recommended
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Very good image of days before 'junk' and comfort foods. My wife, who is the chef at our small West Highland restaurant, loves this book and her only criticism would be the print size.
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Really enjoyed reading The Scots Kitchen only complaint I have is the he size of the print especially the footnotes. So I bought a page magnifier and problem solved. Well worth the trouble.
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