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(More customer reviews)Too many of the units of measure are in oz. It would be better if they were converted to cups, tbsp, tsp, etc. It is a pain in the posterior region to have to weigh ingredients, not to mention that buying a digital scale these days gets you on the... It also needs a substitute for "suet" (which is a mixture of bird seed and beef fat where I'm from). Other than that, I think it is a good companion book for other Scottish cook books.
Click Here to see more reviews about: Traditional Food from Scotland: The Edinburgh Book of Plain Cookery Recipes (Hippocrene International Cookbook Series)
A wonderful assortment of Scottish recipes and helpful hints for the home, Traditional Food from Scotland offers a window into another era. This comprehensive and easy-to-follow guide to the best of Scotland's culinary traditions covers everything from soups ("Red Pottage"), to simple vegetable dishes ("Asparagus and Sprue"), to a wide variety of fish and meat dishes ("Stewed Finnian Haddock," "Shepherd's Pie"), to puddings and sweet dishes ("Vanilla Soufflé"), to baked goods ("Raspberry Buns").Additional sections in the back of the book cover the preparation of preserves, beverages, and a variety of miscellaneous staple foods. Featuring over 500 "plain cookery recipes," this treasury of traditional Scottish fare is sure to delight.
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