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.