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Irish Cooking

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The Irish Pub Cookbook

Sales rank: 34765

Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage

Sales rank: 52461

More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions.
The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland

Sales rank: 413373

The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits. In addition to the terrific recipes is the fascinating history of Irish whiskey, stories of classic events like Belfast's popular Pub Crawl, and the origins of the infamous "black and tan," making this spirited cookbook a delight for all with a touch of the Irish.
The New Irish Table: 70 Contemporary Recipes

Sales rank: 498536

In The New Irish Table, author Margaret Johnson's love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 70 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs who're part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself.
The Irish Heritage Cookbook

Sales rank: 429233

Includes a comprehensive guide to Irish ingredients, from wild and cultivated harvest fruits to traditional meats and game.
Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle

Sales rank: 425970

Hippocrene Books is pleased to bring this classic cookbook, which was originally published in 1952, back into print for today's readers. Author Maura Laverty, a leading Irish playwright, novelist and culinary writer, beckons readers through the door of the traditional Irish kitchen, to the heart of the family's life. Each of the eleven chapters begins with an engaging anecdote that puts the food into its context-- whether it is prepared to celebrate an occasion, to welcome friends, or even to seduce!

With simple ingredients and easy-to-follow instructions, these recipes will help the home chef create a rich, plentiful Irish feast. Among the 200 recipes are classics like "Irish Stew" and "Mince Pie," which Oliver Cromwell unsuccessfully attempted to ban because of its then-religious shape. Feasting Galore also features holiday specialties such as "Christmas Pudding" and Halloween delicacies, "Boxty," "Barmbrack," and "Colcannon," which contain paper-wrapped charms that foretell the future. And of course, no Irish cookbook would be complete without beverages-- Laverty offers a chapter entitled "Slainte" (Good Health), which includes homemade wines, liquers, and the perfect recipe for the famed "Gaelic Coffee."
The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens

Sales rank: 491773

From hearty, wholesome recipes for family dinners to more sophisticated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic Way! In this collection of 170 recipes of the best of Scottish and Irish pub fare and home cooking, you'll find old classics like Corned Beef `N' Cabbage, Cock-A-Leekie, Avalon Apple Pie, and Fish and Chips, as well as new recipes sure to become family favorites: Tobermory Smoked Salmon Pâté, Raisin Walnut Porridge, and Skibbereen Scallop-Mushroom Pie, among others.

In addition to the recipes, each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. Chapters include: Starters; Soups; Egg and Cheese Dishes; Barley, Oats and Cornmeal; Seafood; Poultry and Game; Meats; Vegetables and Salads; Breads; Cookies and Cakes; Desserts; and Drinks. All of these easy-to-follow, step-by-step recipes are adapted for the North American kitchen.
The Irish B&B Cookbook

Sales rank: 249857
Avoca Cafe Cookbook 2

Sales rank: 591682
Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts

Sales rank: 206168

Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.

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