People in Ireland are sometimes mortified by what Americans think of as “Irish food.” That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese—this stuff is the original comfort food.
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. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce.
- Homemade Irish Sausages
- Potted Shrimp and Potted Salmon
- Finglas Irish Stew with Dumplings
- Whiskey Chicken and Roast Goose with Applesauce
- Boxty, Cally, Champ, and Colcannon
- Apple Snow, Almond Buns, and Summer Pudding
- Elderflower Lemonade, Black Velvet, and Ginger Beer
- Cherry Cake, Custard Tart, and Brandy Butter
From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so warm and welcoming, so homey and family-oriented, so truly mouthwatering as real Irish food.
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About the Author
DAVID BOWERS is a food writer and photographer. He writes an award-winning grilling column for Cabin Life magazine, and he is the author of Bake It Like a Man, Dad’s Own Housekeeping Book, and Real Irish Food. Bowers lives in New York City with his wife and two sons.
Most Helpful Customer Reviews
Knowing I had friend coming for an extended visit who had visited Ireland and was actually getting ready to move over there, I bought this book to cook some real Irish food for them. I've always been interested in British cooking anyway, so I couldn't wait to dig into this cookbook. I nearly had to physically restrain her from stealing this book from me! Recipe after recipe was pointed out that they had enjoyed in Ireland, and the wonderful photos were nearly cried over. This book is a feast for the eyes as well as the stomach! We made Champ (Cally), a lovely mashed potato dish for potluck at church the following Sunday, and it was a huge hit. We bought some Irish Bangers to enjoy, but I can't wait to try the homemade Irish Sausages on pg. 34. Cauliflower Cheese in on my menu for later this week as well as are Roasties and Cottage Pie. This is a wonderful cookbook that is as much fun to read and browse leisurely through the photos as it is to cook from! An added bonus is having the measurements in the English system rather than metric. I don't mind converting from metric, but it's nice not to have to. Happy Cooking! Love, love, LOVE the Cauliflower Cheese!! It was a big hit with my family. I will definitely be making this again!
I am pleased with this cookbook. The recipes use American ingredients and measurements. I also appreciated the list of websites for ordering Irish foods The gingerbread recipe is superb, and there are multiple Guinness recipes as well.
Another cookbook sample without one recipe. This one didn't even make it out of the intro.