Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef’s restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland’s renowned cheeses.
Starred-studded contributors include Kevin Dundon (host of PBS’s Kevin Dundon’s Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality).
Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.
Hardcover | $24.99
Published by Imagine Feb 07, 2017| 240 Pages| 8-1/2 x 11| ISBN 9781623545246
Irish cooking in the twenty-first century has grown from the homey, staid, insular, and hidebound into a recognized part of world fine cuisine, thanks in no small part to a handful of chefs who have taken lessons learned abroad and married them to superior native meats and vegetables. Organized by region and county, recipes from each chef offer several menus, from casual lunches to formal dinner fare. The book’s accessibility for home cooks is enhanced by both metric and American measurements; nevertheless, some ingredients that may lend authenticity, such as seashore greens and seaweed, may be daunting to duplicate this side of the Emerald Isle. Anyone searching for truth-in-cookery photographs will gratefully note that accompanying captions and comments detail how the pictured dishes may vary from the recipes’ ingredients. This sort of assiduousness raises this celebration of Irish food a bit beyond mere coffee-table decoration. —Booklist