Rachel McCormack

Writer and broadcaster

Continuously in print since 1929, McNeill is not a household name in Scotland, but she should be. The recipes are great, the writing sparkles and anyone aspiring to write about food should read it and learn.

Geraldene Holt

Professional food writer and broadcaster

Unequalled and unique, a bewitching blend of history, culture and fine recipes - I love the concoction known as Edinburgh Fog. This is a book to both treasure and use.

Shirley Spear

Chef and food enthusiast

Fabulous, historic reference to so many recipes, use of local ingredients, from many different areas of the country.

Sue Lawrence

Food writer and novelist

Invaluable book of Scottish cookery.

Catherine Brown

Writer