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PUBLISHERS WEEKLY, STARRED REVIEW
Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world s food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p t and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in The Best Shepherd\\\'s Pie and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal.
Product Description
There is a sense in which all Irish cooking - at least the good stuff, the real thing - is country cooking. That is to say that it's almost inevitably straightforward, homey fare, based on first-rate raw materials whose identity shines through. "The Country Cooking of Ireland" captures this culinary spirit with 250 recipes, over 100 color photographs and stories about farmers, producers and regions and - yes, indeed - limericks. Author Colman Andrews traveled Ireland many times over, talking and eating with Irish chefs, farmers, cheese makers, butchers and fisherman. Ireland - for its superlative raw materials, its immensely satisfying traditional home cooking, and its new wave of artisanal producers and imaginative but well-grounded chefs-is simply one of the most exciting food stories in the world today. All over Ireland a new culinary world is taking shape: rural entrepreneurs bucking food-unfriendly regulators to build little businesses around small-scale food production and distribution; restaurants revising their menus to take better advantage of the native bounty, or new ones opening with a sense of Irish-based imagination and adventure; scholars and lay writers delving seriously into the lore and history of Irish cooking and eating, encouraging producers and chefs alike. Forget the jokes: Ireland has the potential to become, in the very near future, one of the most compelling gastronomic destinations in Europe-and it's already a darned good place to eat.
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Most Helpful Customer Reviews
1 of 2 people found the following review helpful
Format:Hardcover
I found this book by a quite bizzare search on Amazon for "Left Handed Monkey Wrench" (Don't ask) and this featured in the items found for the search.
As my title suggests, more than just a cookery book it certainly is. Some stunning illustrations and a wealth of history behind the various cullinary sections makes it an enjoyable read - even outside the kitchen.
As the introduction states - Ireland has a reputation for not having good food. This is not true. The Irish say this to prevent us from getting it !
The secret is out now.
Bon Appetite.
As my title suggests, more than just a cookery book it certainly is. Some stunning illustrations and a wealth of history behind the various cullinary sections makes it an enjoyable read - even outside the kitchen.
As the introduction states - Ireland has a reputation for not having good food. This is not true. The Irish say this to prevent us from getting it !
The secret is out now.
Bon Appetite.
0 of 1 people found the following review helpful
Format:Hardcover
This is a nice book and touches on the wealth of good food in Ireland.
Another book I would highly recommend is 'A Taste of Cork' by photographer Sean Monaghan, as although covering only Cork food and landscape the photography is stunning and second to none. It would be great actually if Colman teamed up with Sean and produced the ultimate Food/travel book.A Taste of Cork: A Gourmand's Tour of Its Food and Landscape
Another book I would highly recommend is 'A Taste of Cork' by photographer Sean Monaghan, as although covering only Cork food and landscape the photography is stunning and second to none. It would be great actually if Colman teamed up with Sean and produced the ultimate Food/travel book.A Taste of Cork: A Gourmand's Tour of Its Food and Landscape
0 of 1 people found the following review helpful
Format:Hardcover
This is probably one of the best cookery books that I've purchased. It is well thought out and excellently executed. The recipes are great and the background and history notes are very well written.
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