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The Irish Pub Cookbook [Paperback]

Margaret M. Johnson
4.0 out of 5 stars  See all reviews (1 customer review)
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Price: 15.68 & FREE Delivery in the UK. Details
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Book Description

24 Feb 2006
From the author of the Irish Heritage Cookbook and the New Irish Table comes a delightful cookbook celebrating the hearty, down-home cooking found in traditional Irish pubs. Meat pies, savory tarts, overstuffed sandwiches, thick soups and stews, salad plates and big joints of meat sliced at the carvery are typical offerings and the author has included 70 pub favorites you can cook and enjoy at home. You'll find classics like Sheperd's Pie, Cod 'N Chips with Lemon Aioli and Seafood Chowder, plus more contemporary specialties like Mushroom Risotto with Clonakilty Black Pudding, Chicken and Asparagus Salad with Ginger Sesame Dressing and Caramelized Duck Breast with Pineapple Chutney. There are plenty of fabulous desserts like Irish Cream Cheesecake, so bring a big appetite and damn the calories! Complete with pub photos, history, and lore, the Irish Pub Cookbook celebrates the best expression of Irish life and culture.

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Product details

  • Paperback: 224 pages
  • Publisher: Chronicle Books (24 Feb 2006)
  • Language: English
  • ISBN-10: 0811844854
  • ISBN-13: 978-0811844857
  • Product Dimensions: 22.7 x 21.4 x 1.9 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 952,285 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

About the Author

Margaret M. Johnson is a noted cookbook author and journalist. She has written for numerous publications and is the author of The New Irish Table, Irish Puddings, Tarts, Crumbles, and Fools and The Irish Heritage Cookbook from Chronicle Books. When she is not visiting her ancestral home of Ireland, she lives in New York.

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1 of 1 people found the following review helpful
4.0 out of 5 stars Irish Pub Cook Book 15 Mar 2009
Format:Paperback|Verified Purchase
The book is very well laid out and easy to follow ~ excellent receipts through-out, those tried are very tasty and Paddy Burkes Pepper Soup comes to mind being especially delicious served with a large slice of Soda Bread.
Some of the ingredients listed as in 'Half and Half' are not readily known, a quick check on the internet solved this problem.
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Most Helpful Customer Reviews on (beta) 4.6 out of 5 stars  27 reviews
75 of 78 people found the following review helpful
5.0 out of 5 stars A very nice addition to Johnson's Contemporary Irish recipes 20 Feb 2006
By B. Marold - Published on
`The Irish Pub Cookbook' is the fourth Irish themed cookbook I have reviewed from Irish-American Margaret M. Johnson of New York. All four, including `The New Irish Table', `Irish Puddings, Tarts, Crumbles, and Fools', and `The Irish Heritage Cookbook' are of similar trade paperback format from Chronicle Books. They are also similar in that all seem to be collections of recipes from various culinary professionals in Ireland. They all also seem to repeat a lot of sidebar material, although I have yet to see any repeated recipes.

To state a perfectly obvious fact, you probably only want to buy this book if you happen to want to cook recipes prepared at Irish pubs. That is, if you already own a fairly sizable collection of cookbooks, many of the recipes in this book will simply be variations on recipes you already have in either a standard book on Irish cooking or in books on Brasserie or Trattoria cooking. This premise, however, is no little recommendation. My personal experience of pub food in England, to which most of these recipes bear a strong resemblance, is that English speaking pubs offer a quality of food at least as good as their much more widely advertised French Brasserie and Italian Trattoria cousins. Like the famous Italian and French `bar food' recipes, these also have the virtue of being very fast to prepare. Either they cook very quickly or they can be cooked up ahead and reheated very quickly. The best model for Americans of pub / brasserie / trattoria food would be the kind of thing you will find at Chili's, Bennigan's, or Appleby's, except that my experience with the three European versions is that they tend to deal in less greasy and less cliched dishes.

The seven recipe chapters are:

Starters with 10 recipes with several based on seafood such as mussels, oysters, and salmon.

Soups with 9 recipes emphasizing cream based soups, plus four recipes for homemade stocks.

Salads with 9 recipes with lots of recipes using chicken, seafood, and cheese.

Hot Pots, Meat Pies, and Savory Tarts (hot pots are rich, thick stews) with 12 recipes featuring pies, savory tarts, `Irish Stew', and brown soda bread.

Meat and Potatoes with 12 recipes for, you guessed it, meat and potatoes, including pork (bacon and ham), lamb, fowl, and steaks.

Seafood with 8 recipes featuring salmon, cod, haddock, and monkfish.

Desserts with 11 recipes for cheesecakes, apple and pear cakes, puddings, mousses and pies.

If your primary interest is Irish desserts, go for the author's, `Irish Puddings, Tarts, Crumbles, and Fools', although this book includes cheesecakes, which are not in the dessert book.

Johnson certainly writes well about her recipes, although this may not be the best book for a green amateur, as there are few tips on techniques, although a fair knowledge of common kitchen techniques should be more than enough. I do tend to be just a little annoyed at Ms. Johnson's always citing Irish staples in her ingredients list such as `Kerrygold Irish Butter'. I feel that for a `comfort food book, it would have been better not to be expected to chase down a very specific, uncommon ingredient. The book also makes an important point that to the Irish, the pig is commonly divided into `ham' and `bacon'. This can easily be the source of the `Canadian bacon' label for smoked pork loin, as the Irish call everything not part of the rear leg ham to be `bacon'. While explaining this little bit of wisdom, the author seems to be not as clear as she could be in identifying exactly what kind of pork she means when she calls for `bacon'.

A collection of Ms. Johnson's books will give you an excellent overview of contemporary Irish cooking and contemporary Irish hospitality, with a few insights into Irish culinary history. So, if all you want is the recipes, these books are quite good. If you want to go deeper into traditional cooking, start with `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen and her husband's `The Ballymaloe Bread Book' by Tim Allen (not the comedian).
29 of 29 people found the following review helpful
5.0 out of 5 stars Recipes that even Amateur Cooks Can Do 7 July 2008
By RincuBuS - Published on
I really enjoy this book. I am by no means a cook and as a single male living on my own I don't really cook "real food" a lot. However, I find the recipes in this book not only easy to follow but really good. The soups are awesome, even if they sound bad at first, the stews are great and the book also gives a little bit of information on pubs in Ireland. There are a ton of recipes from fish to poultry and from salads to soups. I was even able to make the soda bread for my parents. Plus there are a bunch of recipes for various soda breads. This book is a great buy and totally worth your time.
16 of 16 people found the following review helpful
5.0 out of 5 stars A great resource for good Irish food. 8 Jan 2009
By Theresa M. Daggett - Published on
My husband and I traveled to Ireland in 2002 and fell in love with the country. We ate at local pubs for almost every meal and decided that we needed to learn to replicate many of these meals. He bought me this book for Christmas several years ago and I have used many of the recipes over and over again.

We have a St. Patrick's party every year and have used this cookbook almost exclusively. We consistantly make the Blue-Cheese Stuffed Mushrooms, but have made a few changes with it. The Seafood Chowder is a crowd pleaser. I also love the Bacon, Blue-Cheese and Courgette (Zucchini) soup. The star of our cookbook, though, is the Black and White Guinness Mousse. I make this dessert 4 or 5 times a year. It is my most requested dessert and it is a wonderful presentation. My cookbook literally opens up to that page on its own.

Coming from a woman who has hundreds of cookbooks, this is one of my favorite. I am lucky enough to have Kerrigold butter sold in our local supermarket and I can also source true bangers, which makes a nice treat for our family. I would highly recommend this if you are looking for truly authentic Irish recipes. Slainte!
14 of 15 people found the following review helpful
5.0 out of 5 stars An excellent focus on Irish pub cooking 27 July 2006
By Midwest Book Review - Published on
Photos by the author blend with food photos by Leigh Beish in a lovely book which arrived too late for St. Patrick's Day feature, but which deserves ongoing mention as an excellent focus on Irish pub cooking. If you've been to Ireland in the last twenty years, you'll know there's been many changes in the nature of pub grub: just look at the tomato tarts, ham and chicken pie, spinach salad with pears and other dishes you wouldn't have identified with Irish pub foods of the past. Recipes - and photos - come from some of the most celebrated pubs in Ireland and represent a fine cross-section of modern fare home cooks will find quite easy to follow.

Diane C. Donovan

California Bookwatch
9 of 10 people found the following review helpful
5.0 out of 5 stars Every recipe I have tried is perfect! 23 Nov 2009
By M. Y. L. - Published on
Format:Paperback|Verified Purchase
I've had this book for a couple of years and I can't get over how delicious the recipes are! The soups are my favorite which doesn't sound very exciting but the flavors are perfect and really easy to make. This is my go to recipe book when I want something simple and satisfying and sure to please my entire family! :)
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