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, ginge