The Glasgow Cookery Book: Centenary Edition

by Eleanor Abraham (Editor), Glasgow Caledonian University, Carole McCallum

Glasgow Caledonian University and Waverley Books are delighted to announce the publication of a new edition of the world famous "Glasgow Cookery Book". This much sought-after book is finally available again, revised and updated for 2010, the centenary year of its first publication, and this new edition has lost none of its homely charm. "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 Do. (or Dough) School by Glasgow citizens - and 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).

Genres: Cookbooks, Nonfiction

494 pages, Hardcover

First published October 1, 1975

Reviews

[Gill Shaddick · Rating 5 out of 5]

My edition is 1962. My mother gave it to me before I left home. Her own copy - purple of course - was already battered in more ways than one and my grandmother had one too. I was not altogether thrilled. My generation would break the mould of stay-at-home women who cooked, so I didn't see it as required baggage. Yet it has stood the test of time. My own daughter rang me the other day to request a recipe from it which I snapped with my phone and messaged her. Then I looked at it so delipidated - pages falling out, cover coming off. I wanted to recover it but all I had was maroon and green book-cloth. And I just couldn't do it - I had to make an epic journey to Andersen's Bindery in the deluge that hit Sydney this month, March 2021 - and get some purple book-cloth. I have just finished rebinding it. It is again resplendent in purple and Mum - and maybe her Mum too - are smiling somewhere.

It is not the best cookbook I ever owned, but it is perhaps the most loved. So it has 5 stars from me for endurance and tradition.

[Jenny · Rating 5 out of 5]

AN ABSOLUTE MUST READ FOR ALL YOU COOKS OUT THERE ! AND EVERYONE WHO CANT COOK ! It tells you how to cook everything ! I mean everything !
It has how to make every sauce, every vegetable, every cut of meat, most cakes ! etc etc etc.
It does also have some more complex recipes too.
But I use it alongside other cook books as my main reference. Even tonight I was checking again how long to cook sprouts for.

I would love to start a campaign to get this back in print and think I might email Nick Nairn (famous scottish chef) just now !

Buy one now before it goes out of print again. Buy it for any young cooks as a great reference.

[Giki · Rating 5 out of 5]

A wonderful collection of recipes. clearly and concisely presented in this easy to use book., everything from frying bacon to parsnip wine (i have not tried that one yet). A lot of these recipes are very simple and it is great to have a book like this around for all the things you ought to know but somehow missed. There are a lot of good old fashioned Scottish favorites in here too - they are sadly missing from a lot of modern cookery books. There are no pictures, no chatty we stories about the recipes, The recipes themselves are very concise. It is an ideal kitchen reference book

[Angela Randall · Rating 2 out of 5]

Wow. This book is coming back into print with a centenary edition: http://www.gcal.ac.uk/alumni/voluntee...