The Scots Kitchen


Original Publisher
Birlinn Ltd
Date of publication


Classic Scots Cookery provides a resource for the best of authentic Scottish cuisine, spanning from early Celtic fare to tried and true recipes you will smell in a modern Scot’s kitchen. Perfect your own haggis, porridge, and marmalade by following Catherine Brown’s clear, straightforward guidance. Also included are historic narratives that paint a picture of the context of all the Scottish favorites.

from the publisher

A comprehensive approach to classic Scots cooking covering everything from soups through to desserts and baking by Scotland's foremost cookery writer and broadcaster, Catherine Brown. This is not just a book on how best to cook and enjoy all the great, fresh natural produce of this fertile land…. This will be an essential book to have on the kitchen bookshelf.

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Recommended by

Rachel McCormack

Writer and broadcaster

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.

Geraldene Holt

Professional food writer and broadcaster

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.

Shirley Spear

Chef and food enthusiast

Fabulous, historic reference to so many recipes, use of local ingredients, from many different areas of the country.

Sue Lawrence

Author and writer

Invaluable book of Scottish cookery.