- Hardcover: 416 pages
- Publisher: Birlinn Ltd (1 Oct. 2010)
- Language: English
- ISBN-10: 1841589004
- ISBN-13: 978-1841589008
- Product Dimensions: 23.6 x 19.3 x 2.5 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 548,379 in Books (See Top 100 in Books)
The Scots Kitchen Hardcover – 1 Oct 2010
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About the Author
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 yet to appear.
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Top Customer Reviews
A lot of space is given to references to, and descriptions of, food in literature, especially the works of Scott and the food of his fictional but legendary culinary heroine Megs Dods. The long links with France are delved into, and an appendix lists French-derived culinary terms and their original Gallic forms. The Gaelic is not neglected either, and the frugal traditions of the crofts, still much more alive in 1929 than we would expect, are treated at length. I was fascinated to discover that grinding grain with a rotary hand-quern was still common in remote areas in late Victorian times, also that the tradition of "smooring" the peat fire (carefully 'smothering' it with ash so it would smoulder till morning, ready to be breathed into life again for breakfast) was, as in Gaelic Ireland, accompanied by a protective chant half psalm, half magic spell, which mingled together the pagan and the folk-catholic.
The recipes themselves vary from the spartan to the lush, all using the wealth of local meat and game, the few vegetables and fruit then grown north of the border, and spices and exotic ingredients (almonds, orange-water, orange peel) which have formed part of the cookery of the British Isles since medieval times.Read more ›