Product Description
Capture the tastes and traditions with over 75 easy-to-follow recipes and 250 stunning photographs, including step-by-step instructions ... Read more

Customer Reviews (3)

Delectable Photography
This may be the most beautiful cookbook in my (large) collection.Mouth-watering photographs on heavy slick paper show each dish in a simple setting with a bite or slice taken out and a spoon or fork handy, making you long to reach in and grab the next bite for yourself.Recipes are interesting, simple, and clearly laid out in numbered steps.Measurements are given as:25g/1oz/2 tbsp.Each recipe has a page to itself with a short introduction giving a little history of the dish along with its Welsh name.Much too short at about 100 pages, this book is armchair travel heaven for those of us who long to taste what's unique about the food in each place we visit.Warning:will make you hungry!

Excellent book
This is a beautiful cookbook filled with loads of recipes that actually work. The recipes are well written and are easy to follow. This book is filled with pictures that entice you to run to the kitchen and start cooking and baking.I love that this book has a little introduction with every recipe, it makes it fun.It is a very interesting read from cover to cover and is well worth the price!

Good Welsh Food
This is a good book with a good range of Welsh cookery.The recipes are easy to follow and they are indeed typical of various places in Wales.Worth purchasing. ... Read more

Product Description
A bounty of traditional and contemporary Scottish recipes from one of Scotland’s foremost cooking writers. ... Read more

Customer Reviews (3)

Fabulous Food!
If you like Scottish food, sweets in particular, this book is for you! We have made virtually all of the baking and sweet recipes in this book, and they are all delicious. Do you like Tiramisu? I did not think anything could top that, but then I tried the recipe in this book for Cranachan -- oh, my! Who'd of thought that cream and raspberries and honey could mix with some other delightful things and be so incredible?

The breakfast pancakes, with lime juice flavored golden syrup as a topping -- amazing! Real maple syrup pales in comparison. And fresh from the oven Baps and eggs for breakfast -- yum!

You'll need to buy some Lyle's Golden Syrup and some Lyle's Black Treacle for most of the baking recipes, but it is SO worth it!

We've only made one meal recipe, to date, which is the Scotch Broth. For soup/stew lovers, this one is a hearty bunch of comfort food. Eaten with some warm, crusty wheat rolls, on a cold winter's evening, you are definitly feeling some endorphins flowing!

Buy the book! :)

Over a hundred of the best traditional Scottish recipes
Over a hundred of the best traditional Scottish recipes have been collected for Scots Cooking by Scottish author Sue Lawrence from her home country, and uses the fresh and diverse local ingredients for which Scotland is so famous. Anticipate many dishes holding seafood and meats, and presenting flavor combinations not to be found in other cookbooks; such as the Orkney dish Clapshot.

The Best Scottish Cookery Book
Finally a book that successfully combines contemperory with the traditional.The recipes are beautifully presented with spectacular colour photographs. Unlike some cookery writer's books the recipes are usable for every day life covering such topics as breakfast, meats and baking. Being Scottish myself I know that this book genuinely reflects Scottish cooking and I love the way the author combines the recipes with anecdotes making the book not only a good cooking book but also a good read. I would highly suggest that everybody should buy this book as the recipes are the best things that have come out of Scotland since Sean Connery. ... Read more

Product Description

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream.From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked.Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms. ... Read more

Customer Reviews (15)

Fun and Informative
This book is a pleasure to read and use!It is filled with interesting facts and history about the origin of the recipes.The recipes are easy to follow and having tried out a few I can say that they are delicious as well.It's a great book and would make an excellent addition to any cookbook collection...

Traditional English Cooking At Its (Truly) Best
People who have read my other reviews of cookbooks will know that I grew up around restaurants (my grandfather's)and that I am an avocational home cook and avid but selective cookbook collector.My wife and I grew up in the Northeastern United States and much of our childhood cooking was in the British tradition.For an upcoming return tour of England we wanted to learn more about this cuisine, particularly its iconic dishes.Based upon earlier reviews, this book came at the top of my list and I was not disappointed.So many of the recipes made my mouth water and seemed familiar in a comfortable way.Even before our American interest in local ingredients and local foods, British cooking led the movement.The dishes in this book are just the ones to recreate using quality ingredients produced close to home.

Persons who have ever wondered what "pease porridge" was in the old nursery rhyme will find a tasty recipe here.Travellers who might be put off by a dish like "Cullen skink" will find that they are facing a soup of haddock in creamy milk that is quite appealing.There is a whole chapter devoted to "teatime" and its foundation dishes such as cucumber sandwiches, sweet quick breads, scones and so on.Scotch eggs (eggs wrapped in ground sausage bound up with flour and deep-fried) are one of our great picnic foods and one of England's classic pub offerings.How about sweets like lemon curd and real mincedmeat pie filling?There are great "pickles" like orange chutney.If these dishes appeal to you, do buy the book.

My hardcover purchase dates from 1981 and there are no photos to whet the appetite but the food itself does enough of that.This book is a keeper, even after our tour is over.

Not for those with little time
I like to cook but don't have as much time for it as I'd like. I can do the recipes in this book on the weekends, but on workdays, they just take too long.

That's too bad, because the food is very good.

Recipes that the English really eat daily
Although the book has no pictures, the recipes taste and look like authentic British foods.The measures have been converted to standard American measures and sometraditional British ingredients have been changed to easier to find American ingredients such as sour cream instead of creme fraiche; however, this book would be easy to use in any country.A good basic 'What the English really eat' cookbook!

One is sure to be pleased with the inside joke
The delight in this book is not only in the recipes, which I have enjoyed immensely. Jane Garmey's wit in the presentation makes one sense a wink at the poor reputation British food generally holds, just as her recipes give it the lie. Generally, British food at its best is wonderful... trouble is that finding it 'at its best' often requires a journey.

The volume is not exhaustive, but presents many classic dishes, most easily prepared (and some which would appeal to, for example, one so avidly traditional as to spend the two months it takes for genuine plum pudding.) It is a pleasant sampler of varied main dish, savoury, pudding, and tea favourites.

I would highly recommend this book to those who enjoy cooking. There are many items here which do not require unusual effort or odd ingredients, and can have wonderful results. ... Read more

Product Description
More than 60 classic step-by-step recipes from the varied regions of Wales, beautifully illustrated with over 240 stunning photographs ... Read more

Product Description
This beautiful new book provides a tasty sampler of the country's cuisine, with more than 30 authentic recipes ranging from breakfasts, appetizers and light meals to substantial main courses, classic puddings and traditional baking. ... Read more

Customer Reviews (1)

abridged, small format version of Welsh Heritage Food & Cooking
This is a beautifully produced book with a nice variety of recipes (33 in all), in a convenient size. However, owners of Annette Yates' Welsh Heritage Food & Cooking beware - every recipe in A Taste of Wales is also in that one, although WHF&C has many recipes not included here (64 recipes in total). Also, in A Taste of Wales, the introduction has been sadly curtailed to a mere 2 pages.

Like the earlier WHF&C, this book includes calorie & nutrition information for each recipe, but is divided into broader sections: Introduction; Appetizers, Light Meals & Breakfasts (7 recipes); Main Courses (16); Puddings (5); Breads & Cakes (5). It's illustrated with the same photos as WHF&C, but in a much smaller size.

A Taste Of Wales is a good introduction to Welsh cooking, well illustrated, a manageable size, and good value at $11.04, but does suffer by comparison with Welsh Heritage Food & Cooking, hence only 4 stars. ... Read more

Product Description
This wonderfully photographed volume brings together everything you will ever need to know to enjoy the experience of cooking classic Scottish food with success - the ingredients, the culinary traditions, and the techniques. It is the perfect book for those who wish to experience good, wholesome food, offering inspiration and fabulous recipes for every occasion. ... Read more

Product Description
A classic kitchen reference to a classic cuisine: the perfect introduction to the traditional country dishes of the British Isles, with a wonderful collection of 360 recipes that make the most of natural produce, simple flavors and comfort eating. ... Read more

Product Description
In this comprehensive cookbook, you will learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year's Eve) and ring in the New Year celebrating the many Scottish-American contributions to our daily lives.

Scottish-American author and lecturer Kay Shaw Nelson has combined her ancestral pride with her experience of international travel and love of gastronomy to create The Art of Scottish-American Cooking, an homage to the four hundred years of Scottish food and drink in the United States and Canada. The cookbook includes more than two hundred recipes as well as a wealth of information about Scottish holidays, heroes, traditions, and notable culinary and other cultural achievements by Scottish-Americans.

Seeking to challenge the myth that Scottish cookery is neither interesting nor nutritious, Ms. Shaw Nelson has included a diverse range of recipes sure to satisfy and surprise. Whether you are nostalgic for Scottish-American food from your childhood or just crave some of the delicious comfort food the Scots invented, The Art of Scottish-American Cooking is a cheerfully compiled guide that will inspire you to make and enjoy a slice of Celtic culture. ... Read more

Customer Reviews (2)

I'm not scottish, but...
I really like this cookbook.The recipes are more American than Scottish, but I have yet to find a dud.The author had been diligent to include recipes from all of the portions of the US that have large Scottish populations.She provides some details of each place, and this makes for interesting reading.This book is pitched toward the person who is comfortable in the kitchen, but who is not an expert.

A welcome and enthusiastically recommended addition
The author of nineteen previous cookbooks, "The Art Of Scottish-American Cooking" continues to demonstrate Kay Shaw Nelson's impressive abilities to assemble palate-pleasing, appetite satisfying, authentically ethnic cookbooks that are as 'kitchen cook friendly' as they are exemplary in presenting culinary fare that would grace any dining occasion from simple family meals to elegant celebratory feasts. "The Art Of Scottish-American Cooking" showcases more than two hundred recipes along with fascinating information with respect to Scottish holidays, heroes, and traditions, as well as notable culinary and cultural achievements drawn from four hundred years of Scottish food and drink in the United States and Canada. From Northwestern Salmon Bisque; Scotch Hamburgers; Walnut-Turkey Hash; and Barley-Applesauce Pudding; to Raisin-Oat Scones; Church Social Strawberry Shortcake; Scotch Coffee; Drambuie; and Hot Buttered Cider, "The Art Of Scottish-American Cooking" offers diverse and savory dishes, making it a welcome and enthusiastically recommended addition to personal and community library cookbook collections! ... Read more

Product Description
A wonderful new guide to the food and cooking of England, with special emphasis on regional traditions and ingredients, and more than 160 classic recipes ... Read more

Customer Reviews (1)

Exactly what you think of when you think "English cooking" (yum)
Sure, British food can be stodgy, but it can also be wonderful -- mainly in a comfort-food sort of way. If you have visited England, you might have an occasional yearning for traditional British food, such as a Full English Breakfast, or a shepherd's pie, or fish and chips (with mushy peas, a meal component we never see here). And nobody does dessert the way the British do: summer pudding, treacle tart.

This book is chock full of those recipes and about 150 more. And it's really, really good. Unlike some British cookbooks, which appear to believe that herbs and spices are irrelevant, this book celebrates flavor; in fact, the book starts out with a introductory section about the history of food (the arrival of coffeehouses in the 17th century) and regional delicacies (from Maldon salt to kippers from the North Sea). A section on The English Kitchen describes common ingredients, some of which are hard to find here: borage, watercress, gooseberries. (Most ingredients used are available in your local grocery store, though.) Nothing wimpy here.

These are all the usual suspects, with no "updating for the modern lifestyle." Sure, there are a few up-to-date recipes, such as an asparagus-cheese pie (what might otherwise be dubbed a quiche), but the emphasis is on what Mama used to make: bubble and squeak, cauliflower cheese, scones. Chapters are devoted to breakfasts, soups and appetizers, fish and shellfish, meat dishes, poultry and game, veg and salads, savory pastry, puddings and desserts, and teatime treats. The book has LOTS of photos -- the cover advertises 750 -- so there's no guesswork about how the dish will turn out. Even if you don't expect to cook much from this book, it's a fun picture book for cooks. (And thus would make a very nice gift.)

One thing I *really* appreciate -- and is a selling point for me -- is that every recipe has nutritional information: calories, protein, carbs, cholesterol, etc. Mostly, this is reassuring; the chicken and ham pie I have my eye on is only 431 calories, which means it'll fit into my diet. And at 731 calories, the full English breakfast (potatoes, grilled tomatoes, toast, sausages, bacon and eggs) assuredly will _not_. But that doesn't keep me from drooling over the pictures.

Can you tell I like this book? Because I sure do. ... Read more

Customer Reviews (1)

Great Camp Cookin!And only getting better!
Cee Dub's second Cookbook, More Dutch Oven Cooking, is a must for anyone interested in camping and social gatherings in the outdoor's.Cee Dub takes you through all the basics of beginning Dutch oven cooking mixing itwith his colorful experiences in camps and wilderness all over Idaho.Hisdown home manner of explaining his techniques is superb and easilyunderstood by all.I didn't want his first two books to end and am lookingforward to his next book.Not only for the recipes but for the creativestories of life while cooking for everyone in less than ideal conditionsand places.I was able to follow his recipes easily and create wonderfulmeals not soon forgotten.Cee Dub's wit and humor of his experiences onlyadds to the deep appreciation of his book.Cee Dub's dedication to hiscraft shows us that we can all be excellent cooks with little effort.Thebest part of Cee Dub's book is the rewards after reading and creating someof his great dishes.The book is easy reading and can't be put down onlyto start cooking.Thanks, Cee Dub, for a most wonderful cookbook. ... Read more

Product Description
Celebrate the culinary heritage of Scotland in this delightful collection of 30 recipes ranging from the iconic haggis, celebrated in verse by national poet Robert Burns, to the finest shortbreads, bannocks and buns. ... Read more

Product Description
Catherine Brown's classic book charts the history of cooking and food in Scotland from the late 17th century to the present day, with over 650 recipes. This is a must-have purchase for anyone interested in the true secrets of Scotland's larder. It is illustrated with Martin Knowelden's beautiful detailed drawings. ... Read more

Customer Reviews (1)

Broths to Bannocks
Great reference for the Hearth Cooking Re-inactor.Very good timeline history and evolution of food preparation, and the stories make it much more interesting.Most receipts are clear in method of preparation, although some ingredients need clarification as to what they actually are in contemppry terminology. ... Read more

Product Description
A treasury of delectable recipes, Celtic Folklore Cooking by Joanne Asala will help you select foods to serve at your celebrations of the Sabbats and Esbats: the festivals and ritual times for Witches and Wiccans. It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too!

Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include:
- Mushroom and Scallop Pie
- Heather Wine
- Pratie Oaten
- Beestings Pancakes
- Hot Cross buns
- Figgy Pudding
- Boxty on the Griddle
- Barm Brack
- Sweet Scones
- Scotch Eggs
- Colcannon
- Cockle Soup
- Flower Pudding
- Flummery
- Mead

The ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town!

If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

Amazon.com Review
Sabbats, festivals, and informal gatherings all have somethingin common--food. But choosing the right food for the occasion can bedifficult. Celtic Folklore Cooking takes the guesswork out ofplanning a feast, with plenty of sumptuous ideas for an entire meal,from soup to dessert and even drinks to accompany your food. (Considerbaked trout for Beltaine or Lammas cookies for Lughnasadh.) JoanneAsala gathers generations-old recipes from Wales, Cornwall, Scotland,Ireland, and England, associates them with appropriate festivals andtimes of the year, then sprinkles a dash of folklore betweenthem. Perhaps you would like to learn the 400-year-old "Song ofHarvest Home" while making Marigold Buns. Celtic FolkloreCooking is like having centuries of Celtic tradition in yourkitchen, and it will help you find just the right flavor for yourfestivities. --Brian Patterson ... Read more

Customer Reviews (29)

An Irish Feast for the Mind, Eyes, and Mouth
Breaking the Food Seduction: The Hidden Reasons Behind Food Cravings---And 7 Steps to End Them Naturally

As a Christian, I believe one of my responsibilities is to be respectful of other religions.This being said, I found the discussions on Wicca as enriching as the tales and the food, and I learned to appreciate the Wiccan culture which provided us with mistletoe in Advent and Christmas and the hot cross bun on Good Friday.As an American of Irish ancestry, I was fascinated with the Irish tales that accompany many of the recipes, some of which produced in me laughs as hearty as a good bowl of stew.

I found the recipes being grouped according to the Wiccan seasons helpful because it seems as if the Wiccans have a great respect for the earth and for agriculture; from Asala's perspective, food that may be appropriatePentecost in May or June may not be so at around the time Christmas is celebrated and vice versa.

From a health perspective, many doctors, including my friendArlene Alexander, M.D., the sister-in-law of InterVarsity's founder John Alexander, and Neal Barnard, M.D. have considered oatmeal very beneficial to one's heart, yet even when I was vacationing in Ireland, I have avoided oatmeal simply because I do not like sweet things for breakfast, or have considered oatmeal boring.Asala's BrotchanFoltchep (Leek and Oatmeal Soup) has completely transformed the way I look at oatmeal.In keeping with Barnard's teachings against mammal products, I find this recipe easily modifiable by substituting mushroom broth for the whole milk or beef stock mentioned, and olive oil for the melted butter, even though olive oil may not have been readily accessible in Ireland prior to 1500.

This is an excellent feast for the body, mind, and spirit - and not just for St. Patrick's Day!

A cookbook
Great recipes but it is a cookbook.Regarding the celtic connections I think the book does not have enough information.Good read.

Ok for its intended audience I suppose
First, the folklore elements to this book were somewhat laughable, particularly the bit about "heather wine."For those who want to know the folklore behind this, the story is called "The Viking Ale" or "The Scottish Ale" depending on version, and is the subject of one of the studies in Viking Ale: Studies on Folklore Contacts Between the Northern and the Western Worlds by Bo Almqvist.It's a pretty cool story, but bears no resemblance to the discussions in that book.(Almqvist suggests that the story is in fact a Celtic tale inspired by portions of the Volsung Saga, which might have been heard by Irishmen or Scotsmen from Vikings).

So it's not really based much on folklore.And with all the nutmeg and other exotic spices, I can hardly call it Celtic.But it is cooking so I suppose one of the three words in the title is correct.

This being said, despite the misleading title, I suppose this was a book that was supposed to give Wiccans some creative cooking tips for neo-Celtic-themed dishes to serve during get-togethers and maybe some inspiration into how to weave herbal folklore into cooking.I suppose for that it's not so bad.

The book could use a proper title, such as "Wiccan cooking."That might help prevent some people from being disappointed.

I rated this 3 stars because I suppose some people will get some use out of it (I won't).

Fluffy Pseudo-Celtic Crap
This book is yet another insult to Celtic culture, in disguise as a "cookbook". Some of these recipes aren't even Celtic, and the "ancient folklore" she cites has nothing to do with the recipes. The only vaguely valid recipes are the bannocks for certain holidays. Otherwise, it's just a conflagration of Neo-Wiccan nonsense. Even in the intro she tries to present some sort of Matriarchal Great Goddess story, and then associate the ancient Celts(how many times do we have to kill this myth before it dies?). The word "Celtic" is only in the title to win the favor of the gullible New Agey type. If you want a Celtic cookbook, go buy one. If you want a load of New Age tripe, go buy that. But for the sake of all that is holy, haven't the Celts suffered enough??

Delightful -- if a bit batty
This cookbook is chock with excellent recipes (mind you, almost all are for cereals, starches and fats... don't expect a health food cookbook), stories, and trivia -- exactly the kind of book I enjoy.The Celtic folklore and myths are a mixture of genuine folklore, new age herbalism, and history -- quite interesting!It's a lovely read for many lazy Sunday afternoons. ... Read more

Customer Reviews (1)

Nice Little Book
This is a good cookbook on the simple fare of Wales.The recipes are easy to follow and the results are uniformly excellent. ... Read more

Product Description
A truly comprehensive guide to the very best of British traditional cooking, with over 200 recipes drawn from all over the British Isles. ... Read more

Customer Reviews (3)

English Pub Food
I was hosting a couples shower and they requested "Pub Food"I knew they had never been to England but wanted to expose them to new sensations so I fixed both English and American Pub Grub.
The recipes were easy to follow and ingredients easy to obtain in the Los Angeles area.Good Book!!

Gorgeous!
This big, beautiful book is glossy and lush.It has full color photos throughout, showing each delightful recipe in all its glory.All the traditional favorites are in here, and several more that you will want to try.This is the kinds of recipe book that makes you hungry, and it inspires you to get in the kitchen.Enjoy!

Traditional British Cooking
Some of the recipes are from my childhood days which I had forgotten.
The rest of the recipes are great. This cook book combines the old and the new of British cooking. I would recommend this cook book for anybody home sick for your mothers cooking.
... Read more

Product Description
The recipes offered use ingredients most readily available at particular times of the year. It is also a record of the landscapes of Ireland, especially the wild west coast. Other books by Nuala Cullen Irish Potato Recipes Irish Soups & Breads More tasty recipes from Ireland ". ... Read more

Customer Reviews (1)

Ireland Culinery & in scene(s)
A book that captures the imagination of two specialists in their fields, one The Cook and the other the Photographer,of course the book would not have been possible if it were not for the patience and expert Fleur Robertson the Editor in Chief, each receipe and image captures the imagination, whether one wishes to cook or just browse the images, it has a two fold job ... Read more

Product Description
Explor the time-honored culinary traditions of Scotland with this collection of over 60 authentic recipes ... Read more

Product Description
Includes a guide to British ingredients and a fascinating introduction to the culinary traditions of England, Scotland, Wales and Northern Ireland. Beautifully illustrated with more than 250 stunning images, including a photograph of each finished dish. ... Read more