Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
  • Real Irish Food: 150 Classic Recipes from the Old Country
<Previous >Next

Real Irish Food: 150 Classic Recipes from the Old Country

4.0 2
by David Bowers
     
 

View All Available Formats & Editions

Real Irish Food
is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients.
See more details below

Overview

Real Irish Food
is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients.

Editorial Reviews

Linda Cicero

If you’re interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers. . . .[Bowers] is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients.

Florence Fabricant
“To Read: Real Irish Food [will] set you up nicely for St. Patrick’s Day and beyond . . . lavishly photographed [with] quite simple recipes for fish pies, mashed potato dishes, soda breads, scones and the like.”
(Starred Review) - Booklist
“Real Irish Food: 150 Classic Recipes from the Old Country.Bowers, David (Author)Nov 2012. 320 p. Skyhorse, hardcover, $17.95. (9781616088705). 641.59415.Destroying long-held perceptions isn’t necessarily the aim of today’s cookbook author, yet that’s exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chapter’s upfront section, and every recipe’s preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared "native" foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., "We’re not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understated"). Recipes aren’t necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaters’ satisfaction, regardless of nationality.— Barbara Jacobs”
Booklist (Starred Review)
“Real Irish Food: 150 Classic Recipes from the Old Country.
Bowers, David (Author)
Nov 2012. 320 p. Skyhorse, hardcover, $17.95. (9781616088705). 641.59415.
Destroying long-held perceptions isn’t necessarily the aim of today’s cookbook author, yet that’s exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chapter’s upfront section, and every recipe’s preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared “native” foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., “We’re not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understated”). Recipes aren’t necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaters’ satisfaction, regardless of nationality.
Barbara Jacobs
From the Publisher

“To Read: Real Irish Food [will] set you up nicely for St. Patrick’s Day and beyond . . . lavishly photographed [with] quite simple recipes for fish pies, mashed potato dishes, soda breads, scones and the like.” —The New York Times

"If you’re interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers. . . .[Bowers] is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients." —The Miami Herald

"Destroying long-held perceptions isn’t necessarily the aim of today’s cookbook author, yet that’s exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chapter’s upfront section, and every recipe’s preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared “native” foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., “We’re not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understated”). Recipes aren’t necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaters’ satisfaction, regardless of nationality." —Booklist (starred review)

"Real Irish Food . .. upends long-held notions of Irish cooking." —Today.com

"Step away from green beer and overcooked cabbage. Instead, grab David Bowers' Real Irish Food: 150 Classic Recipes From the Old Country . . . New Yorker Bowers, born in County Galway and raised in Dublin, brings a knowledge of both kitchens to this volume." —Chicago Tribune

Read More

Product Details

ISBN-13:
9781616088705
Publisher:
Skyhorse Publishing
Publication date:
11/21/2012
Pages:
320
Product dimensions:
7.90(w) x 9.50(h) x 1.00(d)

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >