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This national bestselling cookery book is a perennial favourite. This is the Centenary edition. With over 1000 recipes, The Glasgow Cookery Book is sought-after, revered and reflects 100 years of expertise. For those not familiar with the book, this is not a 'Scottish cookery book', it is more of a tried and trusted Mrs Beeton, with a comprehensive factual how to approach for cookery and baking.
The Glasgow Cookery Book started its life in 1910 as the textbook of The Glasgow and West of Scotland College of Domestic Science – fondly dubbed the Dough (or Do.) School by Glasgow citizens – and was put together by the school’s staff to document the recipes they taught in class.This edition was published 100 years after the first edition. The book will celebrate 110 years in 2020.
However, its reputation for dependable and economical recipes ensured that its influence spread far beyond the walls of the Glasgow college. Its practical and reliable cookery advice became famous worldwide. Scottish mothers bought it for daughters and daughters-in-law, and it became an essential purchase for young brides and brides-to-be.
Based on the 1975 metric edition, revised and updated, we’ve taken care to preserve Dough School favourites – such as Haggis, Pot Roast, Dutch Roast, Cheese Scones, Dundee Cake, Victoria Sandwich, Gingerbread and Shortbread – while updating for the modern cook. Its practical approach to cooking on a budget is as relevant now as it ever was.
In addition there’s a fascinating preface by Glasgow crime writer Alex Gray. Alex’s family friend Ella Cowan was a student at the college in 1909. Alex is the proud owner of Ella’s own handwritten college jotters, and, according to GCU archivist Carole McCallum, these are the first definitive proof available that the first edition of The Glasgow Cookery Book was based on the notes taught in class. The introduction includes archive photographs and samples from Ella’s meticulously written books.
Carole also contributes an enlightening social history of the college, in an accessible and highly readable introduction to what was known affectionately to students as “The Purple Book”.
This book has been updated with the enthusiastic assistance of former students and staff of The Queen’s College, Glasgow (formerly known as the Glasgow and West of Scotland College of Domestic Science). Glasgow Caledonian University and Waverley Books are proud to have collaborated on this edition of the world-famous Glasgow Cookery Book.
TPS: 234 x 165mm; 544pp; Hardback. Weight: 1120g