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.

An interesting dip into some Irish traditional foods with some interesting commentary at the beginnings of chapters about the uses of certain foods and the social classes who used it and influenced it's use.

I'm looking forward to trying some of the recipies

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"!

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