The Scots Kitchen

F. Marian McNeill (1885 - 1973) was a journalist and writer with a deep love and knowledge of Scots language, lore and traditions. The Scots Kitchen, her most popular book, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the old national dishes. It is widely regarded as the most important book on Scottish cookery yet to appear.

Catherine Brown is one of the most well-known cookery writers of her generation. A former professional chef, she wrote an investigative food column for The Herald for many years which was credited with three Glenfiddich food-writing awards. She also presented Grampian TV's Scotland's Larder, and in 2001 was the Guild of Food Writers' Food Journalist of the Year. She has written numerous books,including Scottish Seafood (2011), and recently edited and introduced a major new edition of F. Marian McNeill's The Scots Kitchen.