The Scots Kitchen

The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland through the ages with definitive recipes for all the old national dishes. As well as being the most important book on Scottish cooking yet to appear, it is a work to refer to and savor again and again. Its practical value and charm increase as the years go by. Alongside the familiar names are other intriguing offerings such as powsowdie, feather fowlie, cullen skink, partan pie, limpet stovies, howtowdie, inky-pinky, clapshot, Scots flummery and whim-wham. F. Marian McNeill (1885-1973) was a journalist and writer with a deep love of Scots language, lore and traditions. Scottish Cooking • 5" x 7 3/4" • 272 pages