Orkney-born F. Marian McNeill was a Scottish suffragist and journalist, and a leading figure of the mid-20th century Scottish Renaissance, and played an important roled in preserving and showcasing traditional Scots recipes and foodways. The object of this book, she wrote, was “to preserve the recipes of our old national dishes, many of which, in this age of standardization, are in danger of falling into an undeserved oblivion.” Rich in history and character, and brilliantly written, too.
from the publisher
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 savour again and again. Its practical value and its charm increase as the years go by.
We have six books in our Scottish collection (with more on the way), and they are written by some of the finest food writers and culinary historians in the English language, showcase the depth, breadth, and deep-down deliciousness of the country’s food heritage, from the past to the modern day.
Continuously in print since 1929, McNeill is not a household name in Scotland, but she should be. The recipes are great, the writing sparkles and anyone aspiring to write about food should read it and learn.
Unequalled and unique, a bewitching blend of history, culture and fine recipes - I love the concoction known as Edinburgh Fog. This is a book to both treasure and use.
