Theodora FitzGibbon (1916–1991)

Each recipe in this book has a black and white photograph from the late 19th. or early 20th.C. on the facing page. The images, which are not particularly relevant to the text, were chosen by George Morrison, the second husband of the author and add appreciably to the enjoyment of the book. The recipes are generally uncomplicated, making use of easily obtainable ingredients, potatoes, oatmeal, buttermilk, bacon and the like: none the worse for that.

Traditional Parisian Food. Period photographs specially prepared by George Morrison.

The recipes are generally simple. The photographs (mostly from the latter part of the 19th Century) bring an immediacy to the past.

Every classic Scottish recipe you could want, including many from famous Scots cookery writers of the past such as Meg Dodds, Lady Forbes, and Lady Clark of Tillypronie. Informative details on the provenance of certain dishes and the history of food in Scotland. Provides the definative answer as to how to pronounce the word "scone" - the name of this universally popular tea time treat comes from the Gaelic word "sgoon" it should rhyme with "gone" and not "cone"!