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Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage Paperback – December 22, 2004


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Product Details

  • Paperback: 288 pages
  • Publisher: Kyle Books (December 22, 2004)
  • Language: English
  • ISBN-10: 190492011X
  • ISBN-13: 978-1904920113
  • Product Dimensions: 10.1 x 7.7 x 0.7 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #42,445 in Books (See Top 100 in Books)

Editorial Reviews

Review

"As well as the wonderful food, her book is rich in anecdote, folklore and history." -- Daily Telegraph, April 2004

"Darina Allen's beautiful and unpretentious vision of cooking is connected to the land. I find this book important and irresistable." -- Alice Waters, Chez Panisse

"One of 'my dog-eared' favorites." -- Natasha Richardson, The Times

"The book is sure to become the authoritative source of the cuisine of Ireland, every kitchen should have a copy" -- Food and Wine

"Will make your mouth water and entice you to cook some magical food. A real treat!" -- Antony Worrall Thompson, Daily Express, March 04

From the Publisher

Imbued with a passion to preserve the traditions of Irish cooking, Darina Allen has journeyed all over Ireland, researching and recording different recipes and regional dishes. From County Cork where she learnt from Joan Twomey how to cook apple cake in a bastible on an open fire, to Ballyheigue in County Kerry, where she collected bairneachs (limpets) off the rocks to make the traditional Good Friday Soup, to Granny Toye's vivid descriptionof how to make the Boxty pancakes of her youth, Irish Traditional Cooking is a rich record of Ireland's wealth of culinary history. Ireland's strong tradition of farming, home baking, simple good food was based on what was readily available, with broths and soups, fish, game, and potato dishes all an essential part of traditional Irish cooking.

Customer Reviews

The recipes are easy to follow and delicious.
Cherise Everhard
Even if I never make a single recipe from this cookbook, I'm thrilled I made this purchase.
K. Price
This book is a great source of recipes and history of Irish food.
martb40

Most Helpful Customer Reviews

96 of 99 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 27, 2006
Format: Paperback Verified Purchase
`Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen is the fourth Irish-centric book I have reviewed and the second which warrants attention as a sound source for genuine Irish recipes. The other worthy book on this subject is `the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson. Of the two, Allen's book is the more scholarly in that it endeavors to give a relatively complete and authoritative view of the cuisine of all Ireland. While Ms. Johnson's book is very good, it is a much more personal view of both Irish and `Irish-American' cooking.

One area covered by Ms. Allen which are not covered by Ms. Johnson is the native Irish pantry with items such as homemade sausage, homemade vinegar, homemade marmalade, and the like.

It's interesting that the two books take very similar approaches to Irish cooking. Unlike the classic Italian cookbook, neither proceeds by course, but primarily by principle raw ingredient. And, unlike Ms. Allen's great `ballymaloe cooking school cookbook', this book is totally Irish.

Ms. Allen's chapter subjects are Broths & Soups, Eggs, Fish, Game, Poultry, Lamb, Beef, Pork, Offal, Potatoes, Vegetables, Food from the Wild, Desserts, Pancakes, Breads, Oatmeal & Other Grains, Cakes & Biscuits, and The Irish Pantry. In addition to all the recipes, and there are certainly a goodly number for the price, there is an excellent historical foreword by Irish culinary historian, Regina Sexton. There are also numerous heading sections on groups of recipes such as nettles, herrings, eels, and many others.
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21 of 22 people found the following review helpful By Leah Stansbury on March 7, 2010
Format: Paperback Verified Purchase
Attention: "The Complete Book of Irish Country Cooking" and "Irish Traditional Cooking" are the same book, under different titles. DO NOT BUY BOTH. As for the book itself, it is more comprehensive than any of the books by Margaret M. Johnson (e.g., "The Irish Heritage Cookbook" and "The Irish Spirit") but less detailed. In other words, Ms. Allen includes more recipes but the instructions in each recipe are not as thorough. Given a choice, I would choose one of Ms. Johnson's books over Ms. Allen's. Ms. Johnson's recipes are more appealing as well, and more accessible. I might eat a bowl of nettle soup if it were presented to me but I would not seek it out or look for nettles to make it. Ms. Allen's book contains many recipes for things like Nettle Soup that most people will never make. Ms. Johnson's books include one mouth-watering recipe after another, each of which makes me want to run to the grocery store for the ingredients.
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16 of 16 people found the following review helpful By MP on April 1, 2006
Format: Paperback
I first checked this cookbook out from the library. I was so impressed I just had to buy it. Page 8 shows Darina Allen with Lana Pringle in a traditional Irish kitchen making Barm Brack. That image took me back to the days of my childhood and the many wonderful memories of summer days spent visiting family in Ireland. Darina Allen does a wonderful job of implementing a heartfelt dose of Irish history into the book. As for the recipes, for the most part they are simple to make, yet tastefully superb!
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11 of 11 people found the following review helpful By Amazon Customer on February 18, 2006
Format: Paperback
I thoroughly enjoyed reading this cookbook and cannot wait to try many of the recipes. It has a lot of history before each section as well as descriptions before many of the recipes to tell where the recipe came from and how it fits into Irish tradition. It had the overall effect of making me feel as if I'd traveled to Ireland and visited the kitchens of chefs and housewives alike.

The only disappointment was that at least one of the recipes I would like to try is written with antiquated measurements (ie. use two stones of flour).

Still, I would highly recommend it to anyone.
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9 of 9 people found the following review helpful By Cherise Everhard VINE VOICE on October 30, 2006
Format: Paperback
I received this cookbook as a Christmas Gift and have used it several times. Everything I've made so far has been wonderful. The recipes are easy to follow and delicious. There are wonderful pictures and interesting tid bits through out. A great cook book for experts and novices. A wide variety of food and dishes.
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15 of 17 people found the following review helpful By Ande on October 23, 2005
Format: Paperback
It's great! Recently went to Ireland, and the recipes match the food I had there. Recipes are easy to do and to make! Love it.
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11 of 13 people found the following review helpful By Chris Watson on December 18, 2011
Format: Paperback Verified Purchase
I have been buying Irish cookbooks this last year to find good, old, traditional recipes to use. I wanted to believe that Darina Allen was what everyone said, THE person to study for learning Irish cooking. Well let me tell you, that is patently false! If her cooking school is anything like her book here, I feel sorry for anyone that wastes their money to learn from her school. I do not know if she even glanced at the recipes in this book or not but they are appallingly INACCURATE and will lead to nothing but disaster! This is not an exaggeration. For instance, on page 202, her bread pudding recipe calls for 8 slices of bread and *5 eggs and 5 cups of milk and 2/3 of a cup of cream*. If you follow this recipe you will wind up with nothing but a super wet, jiggly, bread pudding souffle! The ratio of liquid should be about 2 cups of milk for 8 slices of bread. Not 5! This is not a small oversight, this is gross incompetence. The same can be said of many of her recipes in this book. Like her orange cake. None of them turn out because the ingredients are atrociously inaccurate. If I sound angry, I am. I expect more from a "world renowned" expert chef of Irish cuisine. This book has pretty pictures that were made NOT using the recipes in this book. I find it just mind blowing that a woman of her reputation could let a cookbook be published with her name attached to it and not even ONCE looking at the recipes for accuracy before printing. I am blown away by how horribly inaccurate the measurements on these recipes are. This book is a waste of money. Unless you are neurotic and want to spend time taking her recipes and using trial and error on each one to get the actual right measurements on the ingredients I would avoid this book like the plague. I am shocked people pay her thousands of dollars to learn to cook. This book should be out of print. I will look to other Irish authors from now on for guidance in learning real, traditional, Irish food and I suggest you do the same.
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