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Irish Food & Cooking:Traditional Irish Cuisine With Over 150 Delicious Step-by-Step Recipes From The Emerald Isle Flexibound – 2005


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Product Details

  • Flexibound
  • Publisher: Hermes House (2005)
  • ISBN-10: 068164284X
  • ISBN-13: 978-0681642843
  • Product Dimensions: 11.7 x 9.1 x 0.9 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,444,599 in Books (See Top 100 in Books)

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3 of 4 people found the following review helpful By Karl Janssen on February 6, 2012
Format: Flexibound
The publisher of this book, Hermes House, has a whole series of these international cookbooks, all beautifully illustrated with step-by-step photos. I absolutely love their book on Polish, German, and Russian cooking, but I found this volume on Irish cuisine disappointing. I'll confess I've only tried about a dozen of the recipes here, because I found most of the rest to be somewhat intimidating. I'm not frightened by the culinary skills required, but rather by the shopping. I don't mind spending three hours in the kitchen slaving over a gourmet meal, but I don't want to spend three hours out hunting for lamb's kidneys. To really take advantage of this book, you have to have a pretty tight relationship with your butcher and fishmonger. Many of the recipes call for specific cuts of meat and fish that you're just not going to find at the average American supermarket. Most stores will carry lamb chops, with the rest of the animal nowhere to be found, and you're unlikely to come across a pheasant, mallard, rabbit, or goose unless you shoot it yourself.

One St. Patrick's Day I made the Roast Loin of Pork with Apple and Spinach. A lot of delicious ingredients went in, but the result was bland and lifeless. The same could be said for the Stuffed White Fish Wrapped in Bacon. While those recipes were rather labor intensive, some of the dishes in this book are so simplistic they could hardly be called "recipes." Putting lemon juice on boiled beets, frying up cabbage in a pan with salt and pepper, or buying some Irish sausages and then serving them with fried potatoes, for example, do not merit a full page each.

One recipe in this book that I really love is the Dingle Pies, a meat pie with lamb and vegetables. The crust is delicious, and the filling is hearty, old-fashioned goodness.
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By Kate on February 19, 2013
Format: Flexibound Verified Purchase
There are lots of choices which are not particularly Irish but combined with traditional recipes, they make interesting menus to work with.
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1 of 3 people found the following review helpful By Dennis H. Shipp on January 30, 2010
Format: Flexibound Verified Purchase
This book and it's pictures are wonderful...and the recipes....HEAVENLY! If you would like to sample the taste of true Irish cookery, this is your book! I strongly reccommend it!
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