While many of the Scottish-American achievements that have contributed so much to our culture have been well documented, no book has chronicled the creative and nutritious Scottish cookery that evolved in the United States and Canada. Examples like Macintosh apples, Campbell Soup, graham crackers, and Angus beef illuminate the many culinary contributions of Scottish-Americans of which most are unaware. Part history book, part travelogue, part cookbook, The Art of Scottish-American Cooking contains over 200 recipes, including mulligatawny, cheddar cheese pie, Aberdeen Angus Whisky Steaks, salmon dip, split-pea soup, stovies, and more.
|Publisher:||Pelican Publishing Company, Incorporated|
|Product dimensions:||5.50(w) x 8.50(h) x (d)|
About the Author
Kay Shaw Nelson is a nationally recognized writer/researcher of a variety of current and historical subjects. The author of twenty cookbooks, she is a newspaper columnist, culinary historian, member of the National Press Club, and contributor to Washington Woman and the Scottish Banner. She is also a frequent lecturer on the history of food and travel subjects. She lives in Bethesda, Maryland.
Most Helpful Customer Reviews
It is always important to have a cookbook with recipes for such delights as Scotch Eggs and Cranachan. This is a delightful cookbook filled with old favorites and new discoveries. I enjoy the short historical vignettes at the beginning of each section. The cooking is what you would expect--simple and delicious. It combines traditional Scots cooking with the ingenuity of Scots dealing with new things in a new world--from Canada to Hawaii! Yes, there were lots of Scots who settled in Hawaii (especially those "washed overboard" on the way to the penal colony in Australia). One word of caution--before you use this cookbook, make sure your pantry is stocked with lots of oatmeal!
Did you know that a Scot invented the Whoopie Pie? Bloody brilliant we are. This is a lovely historican compilation of Scottish-American recipes ("American" seeming to include Canada), drawn from the traditions of Scots-heavy regions of the country such as Appalachia and Nova Scotia's Cape Breton and historical recipes from the Scottish Founding Fathers and past presidents. The recipe names are a delight in of themselves (All-Night Meat Feast, Tuppeny Struggles). Although based in tradition, the recipes are well suited for the modern American palate, cooking practices, and kitchens. Some delicious stuff here--I'll be coming back to this book in winter for some of the soups, meat pies, and certainly the Cape Breton oatcakes.