Country Cooking of Ireland
Published on 21. December 2012
392 pages
978-1-4521-2405-6 (ISBN)
Description
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award-winning cookbook.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder Colman Andrews, 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.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder Colman Andrews, 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.
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Colman Andrews
Country Cooking of Ireland
Book
11/2009
Chronicle Books
€57.20
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Person
Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.
Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Epigram
- Contents
- Acknowledgments
- Foreword
- About the Recipes
- A Note on Geopolitics
- Introduction
- Chapter No. 1 Soups: The Warmth of the Hearth
- Chapter No. 2 Eggs and Cheese: Farmhouse Basics
- Chapter No. 3 Fish: The Generous Waters
- Chapter No. 4 Shellfish: The Pick of the Sea
- Chapter No. 5 Salmon: The Magical Fish
- The Irish Touch: Savory Pies
- Chapter No. 6 Poultry: Fit for a Feast
- Chapter No. 7 Pork: The Favored Meat
- Chapter No. 8 Beef and Lamb: From the Rich Pastures
- Chapter No. 9 Game: Wild Ireland
- The Irish Touch: Offal
- Chapter No. 10 Potatoes: The Definitive Food
- Chapter No. 11 Vegetables: Treasures from the Garden
- Chapter No. 12 Bread: The Basic Pleasures
- Chapter No. 13 Cakes and Sweet Breads: Sheer Indulgence
- Chapter No. 14 Puddings and Confections: Sweet Rewards
- Chapter No. 15 Fruit Desserts and Preserves: From Orchards and Fields
- The Irish Touch: Oatmeal
- School Food
- What We Ate in County Antrim
- Resources
- Recipes
- Bibliography
- Sources
- Index
- About the Authors
