The Country Cooking of Ireland

The Country Cooking of Ireland

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by Colman Andrews
     
 

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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheese makers, and butteries, where farm-to-table dining has been

Overview

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheese makers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

Editorial Reviews

Publishers Weekly
Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world's food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver pâté and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in “The Best Shepherd's Pie” and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal. (Jan.)
From the Publisher
PUBLISHERS WEEKLY, STARRED REVIEW
Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world's food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p t and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in The Best Shepherd's Pie and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal.

Product Details

ISBN-13:
9781452124056
Publisher:
Chronicle Books LLC
Publication date:
01/15/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
392
Sales rank:
22,698
File size:
15 MB
Note:
This product may take a few minutes to download.
Age Range:
18 Years

Meet the Author

Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.
Christopher Hirsheimer's photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.

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Country Cooking of Ireland 4 out of 5 based on 0 ratings. 4 reviews.
kengland More than 1 year ago
I have been to Ireland three times in the last six years in order to study the culinary arts with Darina Allen (who wrote the forward) at the Ballymaloe Cookery School. This book is as good as any I bought in in the country and toted home. Andrews book is gorgeous to look at, but don't be tempted to make it a coffee table book and leave it at that. This book begs to be used, as it is full of wonderful recipes that represent the modern Irish fresh food movement and showcases the rich Irish farm & food history. This book is now at the top of my all time favorite cookbook list.
Anonymous More than 1 year ago
I like trying new things, and I do like experimenting with different foods and recipes. That said, I had to buy this book simply due to the fact that my mother's family's mostly Irish, and I've had some Irish country cooking when I was there some years ago. The book is gorgeous, with pictures of both the country and the food, and there are some blurbs about a little of the history and folklore of Ireland and its food. I'd recommend this book for anyone who likes to cook and play around with different foods and such.
Anonymous More than 1 year ago
Anonymous More than 1 year ago