The Irish Heritage Cookbook (Paperback)

~ Margaret Johnson (Author) "Food, we know, is essential to life, and of all the factors that influence a country's food, the most fundamental is the land itself..." (more)
Key Phrases: Granny Smith, County Cork, Irish Mist (more...)

Editorial Reviews

From Publishers Weekly

Food writer and Massachusetts native Johnson delivers a fresh perspective on Irish cookery with an engaging collection of recipes culled from Irish (and Irish-American) chefs, hoteliers and long-time home cooks who have reinterpreted traditional dishes with earthy panache. Organized by topography?hill, dale, waters, etc.?chapters include historic sidebars and anecdotes, such as information on medieval Irish castle banquets. Despite an occasional gourmet detour (e.g., Mussel Soup with Oatmeal-Herb Crust or Warm Woodland Salad with Champagne Vinaigrette), robust, rustic Irish cooking prevails. Recipes are not for the diet conscious: copious amounts of butter and cream, meat-with-meat pairings and other caloric combinations predominate (e.g., Black Pudding Roisin, with pig blood sausage; Dublin Coddle, a pork, bacon and potato casserole; Quail with Chestnut Stuffing and Burgundy Sauce). Ireland's culinary "roots" (carrots, turnips, parsnips and tubers) as well as distinctly Irish libations (stout, whiskey and poitins, a distillation of barley, sugar and water), punctuate many recipes. Relatively uncomplicated, many of these meals involve minimal preparation time and can be easily rendered by novice home cooks. Looking beyond boiled potatoes and cabbage, Johnson provides valuable insight into Ireland's gastronomic heritage.
Copyright 1999 Reed Business Information, Inc.

Review

Food writer and Massachusetts native, Johnson delivers a fresh perspective on Irish cookery with an engaging collection of recipes culled from Irish (and Irish.- American) chefs, hoteliers and long-time home cooks who have reinterpreted traditional dishes with earthy panache. Organized by topography-hill, dale, waters, etc.--chapters include historic sidebars and anecdotes, such as information on medieval Irish castle banquets. Despite an occasional gourmet detour (e.g., Mussel Soup with Oatmeal-Herb Crust or Warm Woodland Salad with Champagne Vinaigrette), robust, rustic Irish cooking prevails. Recipes are not for the diet conscious: copious amounts of butter and cream, meat-with-meat pairings and other caloric combinations predominate (e.g., Black Pudding Roisin, with pig blood sausage; Dublin Coddle, a pork, bacon and potato casserole; Quail with Chestnut Stuffing and Burgundy Sauce). Ireland's culinary 'roots' (carrots, turnips, parsnips and tubers) as well as distinctly Irish libations (stout, whiskey and poitins, a distillation of barley, sugar and water), punctuate many recipes. Relatively uncomplicated, many of these meals involve minimal preparation time and can be easily rendered by novice home cooks. Looking beyond boiled potatoes and cabbage, Johnson provides valuable insight into Ireland's gastronomic heritage. -- PW

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Product Details

• Paperback: 304 pages
• Publisher: Chronicle Books (January 1, 1999)
• Language: English
• ISBN-10: 0811819922
• ISBN-13: 978-0811819923
• Product Dimensions: 9.2 x 8 x 0.9 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #715,493 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

4.0 out of 5 stars Make Way for the Irish!, March 1, 2001

By A Customer

With St. Patrick's Day rapidly approaching, I bought this book for ideas on what to serve other than the traditional corned beef and cabbage. And boy, did I find plenty to choose from! There are dozens of recipes to make your mouth water -- some I remember my Irish grandmother making, others were completely new to me. The recipes are clearly described and the ingredients fresh and wholesome. I recommend this book whole-heartedly! (For other cookbooks on a similiar theme, I recommend Celtic Folklore Cooking by Joanne Asala and Irish Recipes by Marlene Eckmann.)

17 of 19 people found the following review helpful:

2.0 out of 5 stars Modern Irish Cooking, November 24, 2002

By	Susan K. Clark "txromanlady" (Austin, TX USA) - See all my reviews (REAL NAME)

I didn't particularly like this book, I'm more into traditional cooking and these recipes were a little too trendy/nouveau for my preferences. I think if you are interested in non-traditional Irish cooking you would probably enjoy this book.

10 of 11 people found the following review helpful:

5.0 out of 5 stars The Irish Heritage Cookbook, October 13, 2002

By	eeyore "eeyore" (Bolingbrook, IL United States) - See all my reviews

I bought this book for some ideas for St Pat's day. Now I use it all the time. The Irish stew tastes just like it did in a pub in Ireland. My sons love the guinnes beef stew. My co-workers have borrowed it to make some of the recipes as well. And tonite I'm making the oatmeal apple crisp. Even if you are not irish, you'll wish you were after eating some of these delicious meals.