First published in 1929, The Scots Kitchen gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the old national dishes. The first new edition in more than 30 years, it is beautifully laid out for a new generation of readers with charming line illustrations by Ian Macintosh and an introduction by Catherine Brown. Brown describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes can be explored in the modern kitchen. As well as being a practical guide to all aspects of Scottish cooking, this is above all a book to be read for pleasure, to refer to and savor again and again.