irish

Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage

More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions.

The Irish Pub Cookbook

Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.

Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)

Animal lovers, relax--"Spotted Dog" is a kind of pudding, not a dalmatian. It is also the favorite pudding of Jack Aubrey, the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter, Lisa Grossman, take readers on a culinary adventure through the kitchens and cuisine of the early 19th century.

Since food figures prominently in O'Brian's novels, his fans will already be familiar with such names as Skillygalee, Drowned Baby, Soused Hog's Face, and Jam Roly-Poly, but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee, for example, is oatmeal gruel, while Drowned Baby is similar to Spotted Dog, only without the currants and eggs. And Spotted Dog is...? You'll find the recipe in the Grossmans' book, along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure, your culinary prowess, and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past, an inspired piece of culinary detective work, and a delightful gastronomic companion to the novels of Patrick O'Brian.

Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth-century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies.

Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining

The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens

The New Irish Table: 70 Contemporary Recipes

In The New Irish Table, author Margaret Johnson's love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 70 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs who're part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself.

The Parting Glass : A Toast to the Traditional Pubs of Ireland (Irish Pubs)

What better way to experience the richness of Ireland's cultural heritage than a meandering journey through its traditional pubs? The Parting Glass is a nostalgic ramble through 43 of the most inviting establishments in the cities and countryside of Ireland. Eric Roth's warm, glowing photographs and a sparkling text by Pulitzer Prize-winning Boston Globe columnist Eileen McNamara capture the timeless feel and flavor of this intrinsic, but disappearing, part of Irish life.

Ireland's pubs are legendary-unique meeting places where revelers have habitually gathered to sing, dance, and share a little craic with their stout. Some of the pubs visited here are historic taverns; others are more contemporary. But all reflect the vibrancy and drama of the country's social history. Like many traditions entering a new century, Ireland's pub culture may now be endangered, even as the "Irish Pub" look and feel are being exported across Europe and America. This charming volume invites tourists, armchair travelers, and anyone interested in Irish history and culture to raise a "parting glass" to this cherished aspect of life in Ireland.

A Year at Ballymaloe Cookery School

This is a comprehensive book detailing a year at the world-renowned Ballymaloe Cookery School. With more than 125 recipes, this is a celebration of fresh produce and good food. We are guided through the seasons, meeting the local producers and the school's animals. This book is an invaluable guide to making the best of seasonal produce.

Myrtle Allen's Cooking at Ballymaloe House: Featuring 100 Recipes from Ireland's Most Famous Guest House

Myrtle Allen's Cooking at Balymaloe House, first published in 1990 and now reissued, is a modern classic. Written by the proprietor and chef of Ireland's most famous guesthouse, the book presents a farm-fresh cuisine miles removed from the common notion of Irish cooking as savorless or indelicate. Most especially, it offers the voice, recollections, and culinary wisdom of a woman who has seen and understood much since she and her husband bought Balymaloe House in 1947. Cooks of all kinds will delight in Allen's observations (of her refusal to put carrots in a traditional Irish stew: "As this is a folk dish, I feel that the common practice carries its own authority") and hasten to try such recipes as Lettuce and Mint Soup, Baked Rainbow Trout in Spinach Sauce, and Beef with Stout.

Chapters explore soups and starters through breads, desserts, and drinks, and offer 100 or so accessible recipes for everyday and special-occasion dining. Present are traditional Irish favorites, including Dingle pies (a spiced mutton dish), Colcannon (potatoes mashed with cabbage), and brown soda bread, as well as the likes of Danish Liver Paté, Mussels with Mayonnaise, and Turnedos with Mushrooms. Readers with a sweet tooth will want to try Allen's Almond Meringue Gâteau with Chocolate and Rum Cream and Blackberry Sorbet, and an exemplary trifle featuring almonds, cherries, and angelica. Illustrated with color photos throughout, the book is a cook's treasure with delightful, sometimes provocative thought. --Arthur Boehm

Welcome back to Ballymaloe! When it was originally published ten years ago, Myrtle Allen's Cooking at Ballymaloe House was hailed as an instant classic. Legions of Irish-Americans, tourists familiar with the guest house, and gourmets intrigued by an oft-neglected cuisine clamored for this groundbreaking cookbook devoted to traditional Irish dishes. Easy yet elegant recipes for Irish stew, batter-fried fish filets, mutton pies, colcannon, apple cake, and Ballymaloe's trademark brown bread did not disappoint. Now, in a completely redesigned edition, Stewart, Tabori & Chang is proud to bring this heirloom collection of recipes into the twenty-first century.

Ballymaloe House evokes a time and place when summer meant freshly squeezed lemonade and sorbet made of plump blackberries picked right from the brambles; when breakfast was a multi-course meal to be savored, from the stone-ground oatmeal to the buttery scones to the robust sausages; when the making of plum pudding, months in advance, signaled the beginning of the Christmas season. This tranquil way of life still exists at County Cork's legendary countryside inn, where proprietress and master chef Myrtle Allen presides over a kitchen that prepares seasonal dishes from the incomparably fresh local produce.

In chapters ranging from soups and starters to desserts and drinks, the 100 recipes in Myrtle Allen's Cooking at Ballymaloe House have been specially selected and adapted for the American home. Mrs. Allen introduces each one in her own charming prose, and her witty descriptions bring Ballymaloe to life.

Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts

Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.