Most Helpful Customer Reviews
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20 of 20 people found the following review helpful:
4.0 out of 5 stars
Much more than just a cookery book......, 7 Sep 2007
...indicative from the very start with this descriptive text from the introduction:-
`Ireland is a beguiling and charming land with a culture steeped in myth and legend, fairy tale and folklore. The very breath of the wind in the trees, the babbling of the water in the stream, the lowing of cattle in the deep green pastures and the crackling of the fire in the hearth all draw us into Ireland's mysterious past.
Its foods, feasts and festivals are linked to the timeless rural calendar and the changing seasons of the year. Here the past is evoked and the spirits of Ireland, with the bounty from the land, sea and shore, are laid before you in words and pictures...............'
And the introduction goes on to include informative sections on `Irish Myth and Legend', 'Fairies and Folklore' (including The Leprechaun') and' Feasts and Festivals' ........
`Irish Food and Folklore' brings to life the traditions, life-styles, and cooking of Ireland.
With over 100 authentic Irish recipes, detailed descriptions of Irish heritage and myths and a glossary of Irish phrases, it is sure to be invaluable and inspirational to all.'
144 shiny high quality pages, split over 8 main chapters:-
Soups
Starters & Snacks
Fish & Seafood
Meat
Poultry & Game
Vegetable Dishes
Puddings & Desserts
Breads & Cakes
plus an introduction, a glossary and a full index which is enhanced by showing illustrated dishes in italics.
Each chapter opens with a black and white, nostalgic photo and relevant text:-
`Soups
Soup has always been important in the Irish diet. It was often served at every meal or as the basis of the meal itself, when it was so thick and rich with meat, vegetables and potatoes, that it was called an 'atin and drinkin' soup.
Soups were made from whatever ingredients were available, wild herbs, vegetables, seeds, nuts and grains, along with meat, fish, shellfish, game and poultry. One of the earliest soups was made from ground oatmeal, boiled in water, with chopped vegetables.
When meat was added to it, it was referred to as broth.'
Each recipe is clearly laid out with the list of ingredients, the method, number of servings and `cook's notes', if applicable, along with a quote, if space permits.
Interspersed with colour illustrations of some of the dishes and more black and white photographs.
A taste of the recipes within:-
Farmhouse Broth
Wild Mushroom Omelette
Fresh Grilled Dublin Bay Prawns with Garlic & Herb Butter
Oysters and Guinness
Irish Smoked Salmon with Scrambled Eggs
Dublin Lawyer
Smoked Fish Pie
Baked Irish Ham
Gaelic Steak
Irish Stew
Roast Heather Honey Duck with Walnut Stuffing
Irish Farmhouse Bake
Champ
Colcannon
Irish Whiskey Syllabub
Irish Apple Pie
Irish Coffee
Irish Curd Cheesecake
Irish Oat Cakes
Boxty Pancakes
Tea Brack
Boiled Fruit Cake
and credit, where credit is due:-
`Shortbread Fingers
These short, buttery biscuits are of Scottish origin and have been a feature of the Irish tea table for many years.'
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7 of 8 people found the following review helpful:
5.0 out of 5 stars
Thanks for putting Ireland on the map, 12 Sep 2007
Thank you - regional cooking needs to be addressed and I am sincerely grateful to "Amazon Reviewer" for highlighting this.
This is a wonderful book combining great Irish cookery with Irish folklore - I cannot fault the fact and fun inside it.
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With an Amazon.co.uk 
