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The Scots Kitchen Hardcover – 1 Oct 2010

5.0 out of 5 stars 5 customer reviews

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Product details

  • 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)

Product Description

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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By Peasant TOP 500 REVIEWER on 6 Jun. 2012
Format: Hardcover
First published in 1929, this book is part of the same revival of interest in traditional food that saw the publication of Good Things in England. It is much more than a recipe book; almost half the text is given over to a fascinating study of the food and cooking of Scotland in historical times, together with insights into domestic life in Highlands, Islands and Lowlands. There are copious footnotes, at times occupying half the page.

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.
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Format: Hardcover Verified Purchase
A facinating anthology of Scots food. With some good old home cooked recipies. If you are interested in the history of food developement this would make a useful addition to your collection.
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Format: Hardcover Verified Purchase
Fantastic collection of recipes. Bought this as a gift for my wife and she thinks it great. Just as well as she does most of the cooking
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Format: Hardcover Verified Purchase
This book will make you proud to be a Scot when it helps you to prepare and serve food likes this
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Format: Hardcover Verified Purchase
This is part history, story & cookery book. So glad I got this in hard back
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