A no-nonsense and comprehensive approach to classic Scots cooking from soups to dessert and baking. Written by Scotland's foremost cookery writer, Catherine Brown, she profiles all the best traditional ingredients - fish, shellfish, poultry and game, meat, grains and vegetables - then delves further into Scottish desserts, baking, candy making and even preserves. Feasts like Hogmanay and Burns night are also presented with recipes and her expert commentary.

For soups alone she includes Scotch Broth, Cullen Skink, Cock-a-Leekie, Ham and Lentil Broth, Hotch Potch, Partan Bree, Game Broth, Orcadian Oatmeal Soup, Mussel Borth and Shetland Reestit Mutton Broth. This is an essential for every Scots kitchen here in the USA. 192 page paperback.