These well-known cookbook authors have collected almost 400 recipes for beef, veal, lamb, pork, ham, sausages, variety meatsand potatoes. Many were contributed by a diverse group of friends, including several eminent restaurateurs. Among the meat dishes are old standbys (scalloped potatoes and ham) and more adventurous fare (Danish beef liver with watercress sauce). But it is the mouth-watering selection of potato recipes that makes the book exceptional. Persian red potato salad, spicy Pakistani potatoes and potatoes with pizzaiola sauce are only a sampling of the over 150 potato possibilities. (No fewer than 17 different methods for preparing baked potatoes are offered.) Suggested meat and potato combinations, too, are often inspired. A caveat: inexperienced cooks will need to consult more comprehensive sources before tackling such feats as stuffing sausages into casings. And in a cookbook devoted to meat and potatoes, more general information about selecting, cutting, storing and cooking meat would have been welcome.
Copyright 1988 Reed Business Information, Inc.

The prolific Scotts believe that food trends and fads aside, what Americans really like to eat is "meat-and-potatoes," and they have gathered over 400 recipes for beef, lamb, pork, veal, and variety meats, with potato dishes to accompany them. There are ethnic specialties, American classics, and personal favorites. While some of the recipes for potatoes and specialty cuts are unusual, most can be readily found in standard works like The New York Times Cookbook. JS
Copyright 1988 Reed Business Information, Inc.

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