The Food & Cooking of Ireland

Overview

The Irish are renowned for their love of good wholesome food and their enjoyment of eating, drinking and socializing. This superb volume, beautifully photographed, is the definitive guide to Irish food and cooking, bringing together the rich and varied ingredients, culinary customs and traditional recipes of the Emerald Isle.

The book opens with an evocative introduction to the history of Irish food and cooking and how the landscape and various events have shaped Irish cuisine, ...

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Overview

The Irish are renowned for their love of good wholesome food and their enjoyment of eating, drinking and socializing. This superb volume, beautifully photographed, is the definitive guide to Irish food and cooking, bringing together the rich and varied ingredients, culinary customs and traditional recipes of the Emerald Isle.

The book opens with an evocative introduction to the history of Irish food and cooking and how the landscape and various events have shaped Irish cuisine, from the time of the first farmers to the resurgence of the many artisan food producers today. A comprehensive guide to the Irish kitchen then looks at the culinary specialties, including dairy products, breads and drinks, which are exported all over the world.

An inspired collection of over 150 authentic step-by-step dishes captures the heart and soul of Irish cooking. The recipe sections feature the full range of ingredients from meat, poultry and game to fish and vegetables, together with chapters on the Irish breakfast, soups, first courses, desserts, breads, cakes and bakes, preserves, and drinks.

Dishes include all the classics from smoked salmon with warm potato cakes, Dublin Bay prawns in garlic butter, Irish stew, Michaelmas goose with apple stuffing, and beef and Guinness casserole, to brown bread ice cream, soda bread, and rich and fruity porter cake. The book also features more adventurous regional classics, like brotchán foltchep (leek and oatmeal soup), roast loin of boar with poitín-soaked prunes, Dingle pies, and fraughan mousse.

For anyone who wants to understand the mysteries of this ancient culture and its cooking, and who wants to visit the island through its recipes, and experience the rugged, beautiful and verdant landscape through its robust dishes and intriguing, earthy flavors, this is the perfect book.

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Product Details

  • ISBN-13: 9781435145375
  • Publisher: Hermes House
  • Publication date: 3/30/2013
  • Pages: 256
  • Product dimensions: 8.60 (w) x 11.20 (h) x 0.90 (d)

Meet the Author

Biddy White Lennon

For 25 years, Biddy has written about Irish food, traditional and contemporary, in Irish national newspapers and magazines. She has published six books, four of them about traditional Irish food, its history, recipes and ingredients. She has made a series of television programs about healthy eating for Radio Telefis Eireann (RTE) and writes a column for the weekly Irish Farmers’ Journal. She is also a regular contributor to Food & Wine magazine. Biddy is a founding member (and past chairwoman) of the Irish Food Writers’ Guild and is a coordinator of the Guild’s Annual Good Food Awards.

Georgina Campbell

The author of several specialist guides and the premier hospitality guide to Ireland, The Georgina Campbell Guide – Ireland’s Best Places To Eat, Drink & Stay, Georgina writes on all aspects of Irish cuisine and hospitality. Her books on Irish food include Good Food From Ireland, Meals For All Seasons – The Best of Contemporary Irish Cooking and Irish Breads & Baking. She is also a weekly columnist in the Irish Independent Weekend magazine and a regular contributor to Food & Wine magazine. Educated at Queen’s University, Belfast, and Trinity College, Dublin, Georgina is a founding member of the Irish Food Writers’ Guild, and is also a member of Britain’s Guild of Food Writers and the International Slow Food Movement. She lives in Howth, County Dublin, with her husband, who is also her partner on the guides.

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