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The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens Hardcover – June 1, 1999


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Editorial Reviews

Review

.,."hearty, wholesome recipes for family dinners, and more sophisticated and exotic dishes for entertaining with flair, making this book the perfect source for dining the Celtic way." --Potomac Almanac "Potomac Almanac" --This text refers to an out of print or unavailable edition of this title.

About the Author

Kay Shaw Nelson is a writer/researcher of a variety of current and historical subjects, with a focus on food and travel. She is author of fifteen cookbooks, including The Complete International One-Dish Meal Cookbook and Soups from Around the World. She has also written hundreds of articles in publications such as Gourmet, Woman's Day, House & Garden, Family Circle, Cuisine, and the New York Times. She resides in Bethesda, Maryland.
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Product Details

  • Hardcover: 272 pages
  • Publisher: Hippocrene Books (June 1999)
  • Language: English
  • ISBN-10: 0781807417
  • ISBN-13: 978-0781807418
  • Product Dimensions: 1.2 x 5.8 x 8.8 inches
  • Shipping Weight: 13.6 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #1,594,556 in Books (See Top 100 in Books)

Customer Reviews

This book provides authentic recipes for those who love Pub food.
lolalafonda
As a source of both culinary lore and classic recipes, this may be the best available book I have seen on Scotch / Irish comfort food.
B. Marold
It is not a book fat with a huge amount of recipes, but I remain that it looks like a good way to experience the culture.
Polarity Phoenix-Mane

Most Helpful Customer Reviews

43 of 47 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 26, 2006
Format: Hardcover Verified Purchase
`The Scottish-Irish Pub and Hearth Cookbook' by Scottish / American culinary writer, Kay Shaw Nelson is another cookbook offering by the relatively low-priced, low profile publisher, Hippocrene Books, Inc. which has a large selection of cookbooks about many of the lesser world cuisines in `The Hippocrene Cookbook Library' as well as several books on Scottish and Irish subjects.

I have reviewed a few of these Hippocrene Books and compared to those offerings, this volume is superior to most, although it may not be the very best source for traditional Irish or Scottish recipes. On the other hand, I especially like this book for the fact that it seems to have very good versions of many recipes that may be so common that many flashier cookbooks may not even deign to cover them. My favorite here is the recipe for Scotch eggs, which recently came to fame as a dish prepared on `Iron Chef America' by the `Too Hot Tamales' (Mary Sue Milliken and Susan Feniger) in a battle against Bobby Flay. The recipe made such an impression that while I remember it, I don't remember the secret ingredient or who won the battle.

I also like the fact that there is a much greater similarity between the two Celtic culinary cultures of Scotland and Ireland than there is between, for example the modern cuisines of Spain and Portugal, which some have lumped together. The biggest difference between the two may be the time at which each was influenced by contact with the French. For the Scottish, during the era of Catholic Mary, Queen of Scots, when Scotland and France were active allies against Protestant England.
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10 of 11 people found the following review helpful By lolalafonda on May 3, 2011
Format: Hardcover Verified Purchase
This book provides authentic recipes for those who love Pub food.
We have made a variety of items including shortbread and scotch eggs.
Everyone loved the results.
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7 of 9 people found the following review helpful By Alex S TOP 50 REVIEWER on November 28, 2011
Format: Kindle Edition
First of all, this book is not just a simple cookbook. It is a glimpse into an entire way of life, complete with the authors own photographs of places they have eaten.

As a result, the Table of Contents is only one layer, meaning that it links to the chapters, but not to the recipes themselves. However, if you want a glimpse of the stories behind pub food, and some interesting selections of food to sample, you might want to pick up this book.

What intrigued me was "Scotch Eggs," hard boiled eggs wrapped in a seasoned sausage mix then deep fried. I had recently discovered this recipe and especially appreciated the serving tips at the end. I am looking forward to serving these at a potluck, now that I know they can also be served cold with mustard on the side.

This isn't a cookbook for everyone, but it will add a selection of interesting food combinations to your menu, even if you only find one or two you actually want to cook.
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1 of 1 people found the following review helpful By J. Gipson on March 11, 2012
Format: Kindle Edition Verified Purchase
This a wonderful book that I would recommend for anyone interested in adding to their kitchen lbrary. Very easy to read and follow recipies.
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1 of 1 people found the following review helpful By Patg on January 30, 2012
Format: Kindle Edition Verified Purchase
I love this cookbook. The author provides a lot of information about the origin of the recipe, the areas where it is most often made and historical & geographic information about the area where the recipe originated. The historical info alone makes the book worth reading. My father was a Scot, my mother Irish. These recipes remind me of my childhood.

This is good, simple and not so simple food. A cookbook worth owning.
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1 of 1 people found the following review helpful By North on December 26, 2011
Format: Kindle Edition Verified Purchase
A little bit of travel, a whole lot of recipes.

Most recipes are introduced with a description of the land, village, pub atmosphere or different ways to make the dish. So, you get a side of geography and history along with the some pictures of Scotland and Ireland.

If the kindle edition, you get no pictures of the dishes. I did not really miss them as the recipes are not difficult nor the ingredients impossible to find. Stews, potato dishes, sausages, patties, some surprising vegetables (rutagabas, nettles and seaweeds come to mind), and for those who need to lower their cholesterol, a lot of new ways to incorporate oats into everyday foods.

Pub food is not complicated, not expensive, and does not require a huge amount of time to make. This makes those recipes affordable, easy and quick to make. A perfect way to add some diversity in your everyday menu.
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13 of 19 people found the following review helpful By A Customer on January 14, 2001
Format: Hardcover
This book is easy, warm, and satisfying. Reminds me of home with family, freinds, good food and good conversations. If you like good "pub" feel, buy the book.
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By S. Bordwell on July 1, 2014
Format: Paperback Verified Purchase
Some really great recipes that I can't wait to try.
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