The Art of Scottish-American Cooking

The Art of Scottish-American Cooking

Book - 2007
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Baker & Taylor
Part history, part cookbook, a tribute to the culinary contributions of Scottish Americans to the cooking of the United States and Canada features more than two hundred recipes, including cheddar cheese pie, mulligatawny, Aberdeen Angus Whiskey Steaks, salmon dip, split-pea soup, graham crackers, and more.

Pelican Publishing

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: Gretna, La. : Pelican Pub., 2007
ISBN: 1589803868
9781589803862
Branch Call Number: 641.59411 NEL
Characteristics: 298 p. ; 23 cm

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