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The Scots Kitchen: Its Traditions and Lore with Old-time Recipes (Mercat classics) Paperback – 20 Oct 1993

4.8 out of 5 stars 4 customer reviews

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Product details

  • Paperback: 272 pages
  • Publisher: Mercat Press; New edition edition (20 Oct. 1993)
  • Language: English
  • ISBN-10: 187364423X
  • ISBN-13: 978-1873644232
  • Product Dimensions: 19.8 x 16.2 x 2.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 535,786 in Books (See Top 100 in Books)

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Format: Paperback Verified Purchase
This is a classic book on Scottish cooking, filled with authentic recipes. The sections on baking, dairying and oatmeal are particularly good. The historical introduction is full of interest, with some ghaidlig graces and such like which are very appealing. If you live in Scotland, or are keen on Scottish cooking, this is the one book you must have. I cannot recommend it too highly.
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By Peasant TOP 500 REVIEWER on 6 Jun. 2012
Format: Paperback
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: Paperback Verified Purchase
Very interesting. I'm looking forward to trying some of the recipes.
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Format: Paperback Verified Purchase
Not a cookbook as such but rather a wander down memory lane. A mix of culinary philosophy, recipes and read-between-the-lines Scots history. An entertainingly-written journey.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9030b54c) out of 5 stars 1 review
2 of 2 people found the following review helpful
HASH(0x90329af8) out of 5 stars Footnotes everywhere 10 April 2013
By Haba Flores - Published on Amazon.com
Format: Paperback Verified Purchase
Its design is effective; with its many footnotes, makes the reading more understandable for people like me, that don't have a clue and wants to learn.
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