Glasgow Cookery Book

The Glasgow Cookery Book, published by Glasgow Caledonian University in 2009, is a timeless culinary resource that has been cherished since its inception in 1910. Originally created as the textbook for The Glasgow and West of Scotland College of Domestic Science, affectionately known as the Do (or Dough) School, this hardback edition spans an impressive 544 pages. It serves as an invaluable reference for both aspiring cooks and seasoned chefs alike, offering a wealth of recipes and cooking techniques. Based on the 1975 metric edition, this comprehensive guide is perfect for anyone looking to enhance their culinary skills or explore traditional Scottish cuisine. Dive into the rich history and delightful recipes that have made The Glasgow Cookery Book a staple in kitchens across the UK and beyond.