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    Books: Cooking by Cuisine -> Cooking Irish

    An Irish Adventure With Food: The Tannery Cookbook

    Flynn, Paul

    Collins Press
    Published: January 1, 2004
    ISBN: 1903464293

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    Book Description
    From Publishers Weekly
    Irish-born Flynn, a protege of Nico Ladenis (of Chez Nico in London) who now owns and runs The Tannery restaurant in County Waterford, Ireland, enlivens his first collection of recipes with piquant stories on the culinary lifestyle. More a celebration of food and life than a straightforward cookbook, the volume showcases Flynn's sprightly, irreverent voice and honest passion for his work. Recipes are organized by ingredient in alphabetical sections running from "Apples" through "Chillies," "Mussels" and "Pheasant," and on to "Turnips." Each section begins with a saucy, chatty mini-essay on the starring ingredient: "Cucumbers are funny things aren't they," Flynn muses at one point. "I'm glad they sell them in halves now. Halves are sensible. No more will they lurk, tired and unwanted in the depths of the fridge." In another moment, he notes that "a big dirty carrot will satisfy me any day." In addition to inventive recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, Red Onion, Radish and Butterleaf Lettuce, Flynn also includes more basic soups, sauces, home-made condiments, and decadent desserts some of which he explains in his mini-essays. Recipe measurements are offered in metric and English units, and most supporting ingredients are standards in a well-stocked kitchen. Unpretentious and unique, this collection will delight those who love fine cooking with a Hybernian flair-and who relish in stories cooked up in the life of a chef.
    Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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