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Books: Cooking by Cuisine -> Cooking Irish
The New Irish Table: 70 Contemporary Recipes
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by:
Johnson, Margaret M.
Hirsheimer, Christopher
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Publisher:
Chronicle Books
Published: March 1, 2003
ISBN: 0811833879
Format:Paperback
Pages:224
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Book Description
From Publishers Weekly
Johnson (The Irish Heritage Cookbook) returns once more to her roots and food heritage, this time presenting a volume that showcases the best of the new Irish cuisine and chefs. Based on many time-honored dishes and ingredients,
recipes have been updated for the modern palate and more health-conscious diet without losing any of the wonderful flavor of the traditional elements. From the historic mainstay, the potato, used with rosemary and sea salt in the simple yet tasty
Accordion Potatoes, and the more time-consuming Blue Cheese Potato Cake with its Eastern Europe influence to the robust Braised Lamb Shanks with Roasted Garden Vegetables, the recipes displays the best foods Ireland has to offer. Traditional dishes
include versions of Boxty, the old favorite of both Irish and English alike, Sticky Toffee Pudding, and Black Pudding. Interspersed are wonderful full-color photos that demonstrate the finished dishes, encompass Ireland's green fields and rugged scenery
and illustrate the anecdotes and explanations that round out the book. Among these are fascinating insights into Irish Cheese and Wine, Irish Stout and the Kinsale International Gourmet Festival-all of which wonderfully add color and background to this
beautifully designed book.
Copyright 2003 Reed Business Information, Inc.
Product Description:
In The New Irish Table, author Margaret Johnson's love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 75
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.
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