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"The Glasgow Cookery Book" is a comprehensive cookery book that
started its life in 1910 as the textbook of The Glasgow and West of
Scotland College of Domestic Science - fondly dubbed the Do (or
Dough) School by Glasgow citizens. Based on the 1975 metric edition
it makes an excellent reference book for the student to expert. The
book was put together by the school's staff to document the recipes
they taught in class. 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 Do.
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 Aunt Ella was a student at the college in 1909. Ella Cowan's
own handwritten college jotters survive, are dated 1909, and
according to GCU archivist Carole McCallum, are the first
definitive proof available that the 1910 book was based on the
notes taught in class. The introduction includes archive
photographs and samples from Ella Cowan'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
ex-students and staff of The Queen's College Glasgow (formerly
known as the Glasgow and west of scotland Scotland College of
Domestic science).
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
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