The Country Cooking of Ireland
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, cheese makers, 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.
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The Definitive Food
Treasures from the Garden
The Basic Pleasures
From Orchards and Fields
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20 minutes apples baking dish baking soda Ballymaloe bay leaf beaten beef boil over high boxty bread crumbs buttermilk cabbage cake carrots century cheese chef chives cloves colcannon cook cool County Antrim County Cork County Tipperary cover Darina Allen dough Dublin egg yolks finely chopped fish flavor g white garlic Gas Mark heat to low high heat Ireland Irish bacon Irish stew juice lamb large bowl large pot large skillet leeks lemon loaf low heat mashed meat medium bowl medium heat medium-high heat Melt the butter mixture ml heavy cream Nenagh oatmeal onion parsley pastry peas peeled pig’s potatoes Preheat the oven pudding recipe reduce the heat restaurant roast RTTTTTTTTTTTTTTTTTTTTTTS rutabaga salt and pepper sauce sausages season to taste Serves simmer skillet sliced soda bread soup spoon stew stirring frequently taste with salt tbsp butter thyme watercress whisk white flour wine