The Scots Kitchen

A new edition of F. Marian McNeill's most popular book, first published in 1929. This bestselling classic gives a delightful account of eating and drinking in Scotland through the ages, with definitive recipes for all the old national dishes, like Cream Crowdie, Cullen Skink, Athole Brose, and Colcannon. As well as being the most important book on Scottish cookery yet to appear, it is a work to refer to and savor again and again. Its practical value and its charm increase as the years go by.