ARGONAUT BOOKS

The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes. Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine. Reviews 'a delightful account of eating and drinking in Scotland through the ages'Scots Magazine'If I were asked to name the best book ever written about Scottish food there would be no doubt in my mind. My award would go to F. Marian McNeill for...Read More