Country Cooking of Ireland
Publication Date: November 2009
List Price: $50.00*
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
Rick Bayless's most recent cookbooks are "Fiesta at Rick's" and "Mexican Everyday". With his wife Deann, he owns and operates Chicago's casual Frontera Grill, the 4-star fine-dining Topolobampo, and XOCO, a LEED-certified quick-serve restaurant.
Darina Allen runs the world-renowned cookery school at Ballymaloe, which she founded in 1981 with her husband Tim Allen. She is Ireland's most famous tv-cook, having presented nine series of her cookery programme, 'Simply Delicious' on television around the world. She lectures and travels extensively in her role as chairman of the International Committee of the IACP (International Association of Cooking Professionals). She has been lauded as the food ambassador of Ireland and her outstanding work as both teacher and cook has firmly placed her on the international culinary map. Darina Allen is a tireless campaigner for local produce. She is a natural teacher, whose enthusiasm and energy for good things is quite contagious.
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.