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The New Irish Table: 70 Contemporary Recipes Paperback – January 1, 2003


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Product Details

  • Paperback: 224 pages
  • Publisher: Chronicle Books; First Edition edition (January 1, 2003)
  • Language: English
  • ISBN-10: 0811833879
  • ISBN-13: 978-0811833875
  • Product Dimensions: 9.1 x 8.3 x 0.8 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #918,487 in Books (See Top 100 in Books)

Editorial Reviews

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.

Review

"...Margaret Johnson champions the renaissance of Ireland's cuisine, including recipes for smoked haddock and bacon salad, and Guinness souffle." -- House Beautiful, April 2003

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Customer Reviews

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I recommend it to anyone for certain.
Rebekah Beauchemin
Very good recipes for company and everyday meals, to serve with a tastey contempory flair.
Charlotte Schultz
A wonderful book for the photos and the recipes.
Tooncesmom

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By A Customer on March 19, 2003
Format: Paperback
Margaret Johnson has struck gold again. This book is a wonderful journey through the world of New Irish cooking. The pictures are breathtaking. These are recepies you will want to try out in your own home! Thanks again Mrs. Johnson for keeping us close to Ireland.
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3 of 3 people found the following review helpful By Robert Schumacher on March 3, 2003
Format: Paperback
I have been a fan of Margaret Johnson for many years now and her latest publication is her best yet! The beautiful pictorial presentation of this book is bested only by Margaret's poetic descriptions of Irish fare. The irish tastes described by Margaret will transform the reader (and chef) to the emerald isle. It is a journey that anyone with an ounce of irish blood cannot miss! The "irishcook" has done it again!! This book is a must have!!
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2 of 2 people found the following review helpful By A Customer on March 4, 2003
Format: Paperback
Margaret Johnson's latest book is a visual and culinary delight! Through her wonderfully ethnic recipes, Margaret invites all readers into her Irish family. My family usually has an italian course during its holiday celebrations, but Margaret's fare has inspired me so much that I am going to recommend that the red-sauced staples are replaced by the the delacacies outlined in this wonderful work (I just hope my mother-in-law agrees). Margaret--thank you for opening my eyes to this cuisine...you are an emerald jewel of Ireland!
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6 of 8 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 13, 2006
Format: Paperback Verified Purchase
`The New Irish Table' and `Irish Puddings, Tarts, Crumbles, and Fools' by Irish-American culinary journalist, Margaret M. Johnson who seems to provide low end books covering Irish culinary practice, beginning with her `The Irish Heritage Cookbook', also from Chronicle Books. The middle ground, being the `Julia Child' for Irish cooking is Darina Allen, along with husband, Tim Allen and mother in law, Myrtle Allen, all of the Cork culinary powerhouse, Ballymaloe House and Cooking School. The high end of modern Irish cooking is held by Irish-American culinary academician and chef, Noel C. Cullen. The ethnographic corner of Irish / Celtic foodways is filled out by `Celtic Folklore Cooking' by culinary writer and folklorist, JoAnne Asala of Chicago. There are many more Irish cookbooks to cover between now and St. Patrick's Day, but this pretty much covers most major points on the culinary compass for Irish cooking.

`The New Irish Table' and Cullen's `Elegant Irish Cooking' complement one another pretty well, as they both present recipes from modern Irish hospitality centers. The difference is that where Johnson is covering pubs and `bed and breakfast' style eateries, Cullen is covering dishes from Michelin one and two star restaurants in Ireland, as well as many of his own creations as a working chef, before he took up teaching at Boston University.

Between these two featured books, Johnson's Desserts book is a much more valuable addition to your cookbook collection, as it includes a lot of fancy and holiday desserts which I have not seen in any other good book on Irish cooking. The best thing about this book and its companion is that like a lot of Chronicle Books, it seems to be on a fast track to the Bargain Book table, both real and on-line.
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1 of 1 people found the following review helpful By Tooncesmom TOP 500 REVIEWERVINE VOICE on December 25, 2010
Format: Paperback
The New Irish Table is a treasure of a book featuring gorgeous photos of Ireland taken by Ms. Johnson and 70 recipes from Irish hoteliers, country house chefs and others, both in Ireland and the States.

An introduction explains Ms. Johnson's Irish heritage and her first trip to Ireland in 1984. Food, she explained was the last thing on her mind, however, in subsequent visits, a culinary revolution had ensued, and the entire country was clamoring for traditional foods served in exciting new ways.

Ireland has always had an abundance of the world's finest dairy products, meats and fish, but the food suffered from poor cooking and poor presentation. That began to change in the early eighties. Myrtle Allen was a pioneer in the Irish Country House B&B trade with an emphasis on fresh, local food. Since then, superb cuisine has taken the country by storm. In this colorful volume, Ms. Johnson offers recipes to bring Ireland to your own home with staples such as Colcannon, the potato and cabbage treat, to brown bread creme brulee to smoked salmon. Many of the dishes use Farmhouse cheeses. One I'm particularly interested to try is a potato pancake with Cashel Blue.

The book covers appetizers, starters, meats and fish, side dishes and sweets. You'll find recipes using black pudding and pork belly, but also wonderful roast breast of duck and lamb shanks.

The photography is superb, both for the dishes and the scenery. Apparently Ms. Johnson has tastes similar to me as many of the photos are of places I've been, restaurants where I've eaten (The Farm Gate in Midleton, County Cork and McDonagh's in Galway.)

While the emphasis is on the foods of West Cork, there are also recipes from other regions including Northern Ireland.
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3 of 4 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on March 17, 2009
Format: Paperback
In The New Irish Table: 70 Contemporary Recipes Margaret M. Johnson provides recipes for what she dubs the "New Irish Cuisine." For her this cuisine is best described as "a style of cooking that uses local ingredients and based on traditional dishes." By this aim Johnson accomplishes her intent. The book is full of interesting and restaurant-quality dishes that use traditional and local Irish ingredients in an interesting way. This isn't to say the recipes are unsusual or unexpected, but they do debunk any notions that Irish food is old fashioned or flavorless.

The cookbook is a good cross section of recipes with small bites, starters, main courses, side dishes, and sweets. It also includes interesting sidebars about pairing wine with Irish cheeses, Irish markets, etc. Basically these sections are great for anyone who wants to understand more of the story behind the ingredients and become more familiar with Ireland's cuisine.

Although the recipes I have tried thus far have all been good (the Lamb Cutlets with Honey, Apricot, and Tarragon Sauce; Potato, Parsnip, and Apple Puree, and Guinness Brownies have been among the most memorable) I have a few quibbles with this cookbook.

The first is that there are many instances in which the introductions to the recipes and instructions themselves could be clearer or more thorough in order to ensure success with the recipes. The guinness brownies were the clearest example for me. Johnson gives no indication of what the final texture will be so when the brownies come out VERY fudgy and almost molten its hard to tell if that is the intent or if they should be baked longer.
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