Scottish Cookery, 1st published 1985 by Richard Drew, 5th edition revised, 1999, by Mercat Press, 7th edition revised, Berlinn 2013
This is a fully-revised edition which brings up to date a book which has been acclaimed a modern classic.
Scottish cooking, and food thinking, have evolved in recent years and the mantra ‘buy local, eat local’ is now widely promoted. When it was initially published, Scottish Cookery was one of the first books of its kind with an ingredients-based format, highlighting Scotland’s rich and varied natural larder: vegetables, fruits, meat, seafood and game.
Besides celebrating all the ancient dishes, there is also information on how to get the best from Scotland’s noted repertoire of native ingredients. And in a new chapter for this edition, there is information on sourcing the best producers, suppliers, retailers and farm shops.
“A standard almost from the day of its first publication… in most respects it even supersedes the pioneering classic of F Marian McNeill [The Scots Kitchen] …my advice is just to buy this excellent volume.” Michael Fry, The Herald
“Catherine Brown’s seminal book…” The Sunday Times