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.