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The Country Cooking of Ireland Hardcover – November 11, 2009


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Product Details

  • Hardcover: 392 pages
  • Publisher: Chronicle Books (November 11, 2009)
  • Language: English
  • ISBN-10: 081186670X
  • ISBN-13: 978-0811866705
  • Product Dimensions: 11.3 x 9.3 x 1.5 inches
  • Shipping Weight: 5.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #376,583 in Books (See Top 100 in Books)

Editorial Reviews

From 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 pâté 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. (Jan.)
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Review

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.


More About the Author

Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: "Everything on the Table"; "Flavors of the Riviera"; "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America); "The Country Cooking of Ireland"; "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" (a biography of Catalan superchef Ferran Adrià, also available in Spanish, French, and Italian translations); and "The Country Cooking of Italy". His next book, "The Taste of America", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Customer Reviews

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Gave this book as a gift.
P. BENDER
Not only are the recipes authentic and very delicious, I love to just sit and read through the book and enjoy the beautiful pictures throughout.
Betty
It was still good, but next time I'm going to try with less kale.
Quai Chang Cain

Most Helpful Customer Reviews

57 of 57 people found the following review helpful By Quai Chang Cain on January 22, 2010
Format: Hardcover
This is my favorite Irish cookbook. Beautifully illustrated and filled with interesting cultural information as well as tempting recipes. It's nearly encyclopedic in scope, as well - a hefty book, obviously a labor of love.

In several recipes so far I've found that I need to alter the quantities of various ingredients to hit a home run. The Irish Stew was simple, but maybe the best I've ever had, however the first time I made it I used all the potatoes and cream that the recipe called for, and I didn't get a nice crust on top. Dial back the thickness of the potato layer and a little less cream (plus 2 cloves of garlic all minced up, because that's how I roll), and then it was perfect. Likewise a 'bunch' of kale is apparently smaller in Ireland than here in Washington, so my first crack at colcannon soup actually "tasted green" according to my guests. It was still good, but next time I'm going to try with less kale.

Also, several dishes include ingredients hard to find in my city. Not the author's fault, of course, and probably not an issue if you live in a big city, but there you have it.

Overall, I am very impressed with this cookbook and will return to it often.
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53 of 59 people found the following review helpful By C. Bradley on March 12, 2010
Format: Hardcover Verified Purchase
As another reviewer mentioned, the quantities called for in some of the recipes are wildly incorrect.

Case in point: Battered Sausages. If you make it as written, you won't get a batter, you'll get a thick, elastic dough that will not coat the sausages. Cut both the flour and yeast quantities in half, and you're good to go.

I'm always nervous cooking from a book after I discover such an error. It means either that the recipes weren't tested, or the book was poorly edited.

A shame, because the book is gorgeous.
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18 of 18 people found the following review helpful By San Antonio Book Review on February 1, 2010
Format: Hardcover
There is never a better time to break out the hearty soups and savory farmhouse bakes than in the dead of winter, and Country Cooking of Ireland helps cooks of all skill levels and experience do just that. Colman Andrews, the co-founder of Saveur Magazine and author of several cookbooks, brings together the very best of Ireland's cuisine in one irresistible volume.

From poultry to potatoes to puddings, no stone was left unturned in Andrews' quest for authentic recipes. It is a treat to not only cook from, but to read from cover to cover - tucked in between the recipes are pages profiling artisan cheesemakers, brewers, and bakers, gorgeous photographs of Ireland's rugged landscape, and engagingly written background information about the history of various ingredients and the specialties of the different counties.

In our test kitchen we tried out two recipes for a casual weekend dinner: glazed carrots and panhaggerty. The recipe for glazed carrots brought out their natural sweetness, and the simplicity of the recipe ensures that it will become a regular side dish at mealtimes in the future. We initially balked at the generous amount of butter called for in the panhaggerty recipe, but we gave it a try and were blown away by the extraordinary taste of this potato gratin dish. The potatoes, onions, bacon, and Irish cheddar played off one another marvelously.

Country Cooking of Ireland will come as a delightful surprise to both newcomers and old hands at the treat that is traditional Irish food.
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8 of 8 people found the following review helpful By Mickey Ryan on January 8, 2012
Format: Hardcover
Craíbechán, Caherbeg Pork Pie w/ Caramelized Apples, Colm Finnegan's Colcannon Pie w/ Bacon & Lavistown cheese, Champ, Boxty, Braised Chicken w/ Bacon, Black Pudding w/ Cabbage and Apples. Yep, Irish cuisine that is simple, delicious and comforting once given the chance. No longer just potatoes and buttermilk - Colman Andrews' 'The Country Cooking of Ireland' is easy to follow and works well if you have the ingredients. I have access in Kearny, NJ and/or the Bronx NYC for the bacon, sausage, soda bread, various Irish cheeses, etc etc. And what the hell anyway? People who live in an area where they can't get their hands on imported Irish food products can just order them on the internet. It's 2012 afterall. Not only does this awesome cookbook have beautiful pictures of various locations in rural Ireland scattered throughout, it also gives a brief history and originator captions next to most of the recipes given. Five stars no question. Bain taitneamh as do bhéil!
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1 of 1 people found the following review helpful By Jan Kindwoman on July 1, 2011
Format: Hardcover Verified Purchase
I would read this book just for the little articles about Ireland and its people that are interspersed among the recipes. The pictures are gorgeous, too. I tried the Soda Bread recipe and loved it. It was great having an authentic recipe, after baking several from the "net" that were very different. I ordered special Irish flour, which really makes a difference in the texture. I'm still reading the book and putting sticky notes on recipes I want to try. Since it's pretty hot here, right now, some will have to wait till autumn. It's just not soup weather, now.

The book is heavy, so it's not a "light" read. I will enjoy this book for a long time.
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1 of 1 people found the following review helpful By Mike Duncan on March 27, 2011
Format: Hardcover
`Country Cooking of Ireland' contains a comprehensive collection of Irish recipes, with mouth-watering color photos and fascinating bits of history with each section. In my hands, it felt weighty and substantial, as the dimensions of each page are about 8X11 inches and there are more than 350 pages. There are 15 chapters and in the back there is a resource guide, list of recipes, bibliography and an index.

Colman Andrews, one of the founders of Saveur magazine, wrote and compiled this volume, which seems designed to win a James Beard award, if it hasn't already done so. The author approaches the topic of Irish food with earnestness not usually found in other cookbooks. I particularly enjoyed the wide range of photographs of many of the recipes, but also of raw ingredients and Ireland, past and present (photos by Christopher Hirsheimer).

I tried 3 recipes: boxty, Shephard's Pie and `Sultana Scones' (though I used dried cranberries instead of raisons). All were easy to understand and to follow. For each of the recipes that I cooked, I could have probably found a similar recipe on the internet. However, each dish was really enhanced by the history and photographs in the book. Overall, I would highly recommend for those interested in Irish cooking.
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