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The Art of Scottish-American Cooking
By Kay Shaw Nelson
ISBN: 1589803868
Publisher: Pelican
Publication date: March 2007
Format: Hardcover
List price: $  22
Type: Single-subject: Scottish-American; Ethnic; Historical
Sample recipes: Scotch Eggs; Petticoat Tails
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive coffee-table Biblical stature
Competition: outclassed follower in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
# of recipes: <50 <100 <200 <300 ≥300
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: 7-Eleven airfare required online pantry supermarket
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose bare-bones full-figured educational
Time conscious: unconscious outright lies white lies realistic honorable
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant balanced generous
Photos/drawings: none distracting decorative instructive glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Tone: food police intense neutral supportive comforting
Result: guilt-inducing heavy-handed balanced encouraging inspiring
Format/Ease of Use
Layout: ugh cluttered fine considerate work of art
Legibility: unpleasant challenging tolerable clear brilliant
Production quality: cheesy dubious years of service gift quality stunning
Page numbers: non-existent hard-to-find spotty sufficient every page
Table of contents: AWOL frustrating passable useful excellent
Index quality: none tragic adequate good a treasure
Page flipping: upsetting tedious acceptable rare never
Writer: beginner food writer writing cook personality auteur
Cook: unknown self-taught chef teacher celebrity
Fulfills ambitions: falls short almost there satisfactory exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward best friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good great Ochef Top 100
Comments: Are all the recipes in the book really Scottish?

The author's premise seems to be that in the last 400 years, Scots emigrated to every part of the United States and Canada. They came, they cooked, the multiplied, they shared their heritage, they picked up the foods and recipes of others, and they clung to their Scottish heritage. Therefore nearly food served here is Scottish.

OK, it might not quite be that broad, but did we know that fried chicken, potato salad, and hush puppies are as Scottish as scones, apple pie, and kippered herring? No, we did not. There is a lot of history in this book – a lot of information about Scottish holidays, heroes, traditions, culture, and food. Not all recipes will appeal to modern cooks, but there is a lot of good comfort food here, a lot of flavor, and modern (Americanized) versions of many old dishes, some of which include generous amounts of alcohol.


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