 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (November 2015) |
Lady Maclean | |
|---|---|
| Born | Veronica Nell Fraser 2 December 1920 London, England |
| Died | 7 January 2005 (aged 84) Strachur, Scotland |
| Known for | Culinary writing |
| Spouse(s) | Alan Phipps (1940 – 1943; his death) Fitzroy Maclean (1946 – 1996; his death) |
| Children | Susan Phipps (b. 1941) Jeremy Phipps (1942–2021) Charles Maclean (b. 1946) Alexander Maclean (b. 1949) |
| Parent(s) | The 16th Lord Lovat Hon. Laura Lister |
| Relatives | David Stirling (cousin) |
Veronica, Lady Maclean (née Fraser, formerly Phipps; 2 December 1920 – 7 January 2005) was a Scottish food writer and hotelier. Her family owned Creggan's Inn on the shores of Loch Fyne in Argyll. Her first book pioneered recipes that she had collected from family and friends which she described as family or country house cooking, as opposed to the classical French haute cuisine, which was the universal style in hotels and restaurants in the 1960s.
Her first book, Lady Maclean's Cook Book (1965), was enlivened by such dishes as the Duchess of Devonshire's fish soup, Lady Diana Cooper's blackcurrant leaf ice, Lady Lovat's oxtail, Fitz's "plov from Samarkand" - and went through several printings. Her other cookery books included Lady Maclean's Diplomatic Dishes (1975), Lady Maclean's Book of Sauces and Surprises (1978) and Lady Maclean's Second Helpings and More Diplomatic Dishes (1984).[1]
- ^ Hart-Davis, Duff (14 January 2005). "The Independent".