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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: 0.7 x 7.5 x 10 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #464,965 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.

More About the Author

Called "The Julia Child of Ireland" by the San Francisco Chornicle, Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, upon which her book, Forgotten Skills of Cooking, was based. That book has been shortlisted for the 2009 Andre Simon Food and Drink Book Awards.

Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining, which won the 2006 Chefs and Restaurants Award from the IACP. She is Ireland's most famous TV cook, having presented nine series of her cooking program, "Simply Delicious," on television around the world.

Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She was awarded the Cooking for Solutions Conservation Leadership Award - Chef of the Year 2008 by the Monterey Bay Aquarium in California. She is also a natural teacher and was awarded the IACP's 2005 Cooking Teacher of the Year Award.

Customer Reviews

4.6 out of 5 stars
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See all 55 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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64 of 69 people found the following review helpful By Tess Donovan on June 9, 2000
Format: Paperback
My husband and I spent six months in Ireland in late 1999-early 2000, and I wanted to learn how to make some of the dishes we were eating in restaurants. (Irish food isn't nearly as awful as we'd heard it was going to be!) So I bought this book, and it's a wonderful introduction to traditional Irish cooking. There's one section I completely avoided on recipes for -- ahem -- strange parts of cows and lamb, etc. But the rest of the book is lovely and very easy to follow with gorgeous photos. As I indicated in the review title -- a perfect introduction to Irish cooking.
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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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6 of 6 people found the following review helpful By A. Church on October 18, 2012
Format: Hardcover Verified Purchase
This cookbook is not only wonderfully written and composed (it's well organized, includes little historical bits, and even some very old, original recipes) but it's also very user friendly (the recipe instructions are easy to follow and anyone who knows their way around a kitchen will have no trouble). More importantly, the food is exactly like what I had in my travels around Ireland, and what I so desperatly wanted to eat again upon returning home.
A great book, I'd buy it again in a heartbeat.
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