Cooking With Irish Spirits (Paperback)

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Editorial Reviews

From Publishers Weekly

In her newest Irish cookbook, Johnson (Irish Pub Cookbook; Irish Heritage Cookbook) dares to take the drink from the glass and pour it right into the pot. In doing so, she raises the bar, creating rich and complex flavor combinations while instilling a good dose of Eire drinking history along the way. Chapters are organized by spirit. There are a dozen sweet recipes in the Irish Creams chapter, for example, but rooting out the many other dessert options involves browsing through the index or, better yet, paging through the many wonderful photographs. Black and Tan Brownies in the "Affable Brews" section catch the eye: a cup of Guinness stout darkens half the treat while light brown sugar and pecans make up the tan underside. Savory selections made with beer include Medieval Stew with Stout, and Oysters with Bacon, Cabbage, and Guinness Sabayon; entrees with whiskey include Bushmills Duck au Poivre with a sauce thickened by heavy cream. The resources appendix is a necessity for those seeking the traditional tastes, since Kerrygold Irish butter is used throughout, as is Irish bacon. And for those who would rather sip than chew, there are informative pages on such topics as Irish whiskey history, brewing techniques and the origins of cider. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Paperback edition.

Product Description

Uniting Irish foods and drinks in a unique way, this book puts the excitement back into cooking. It is about forming new alliances, creating new marriages, and joining the best of Irish spirits and brews with the best of Irish cooking.

For centuries, the marriage of wine with food has been a happy one. Chefs, food writers and wine critics continue to extol the virtues of the two for the perfect partnership they create and for the ability to elevate ordinary recipes to extraordinary dishes with a mere splash of red or a dash of white wine.

Readers are invited to forget boiled ham and cabbage and create something far more exciting, such as Lobster in Bunratty Poteen, Avocado with Guinness Mayonnaise, Smithwicks Cheese Soufflé, Fresh Salad with Raspberry Mead Vinaigrette, Mocha Mist Mousse, with Gaelic Truffles to round it all off. Whether you glaze a duck with mead or lace a chocolate roulade with Irish Coffee Cream, the results will astound your senses and tickle your imagination.

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Product Details

• Paperback: 112 pages
• Publisher: Wolfhound Press (IE); Revised edition (October 1998)
• Language: English
• ISBN-10: 0863274668
• ISBN-13: 978-0863274664
• Product Dimensions: 8.5 x 5.3 x 0.4 inches
• Shipping Weight: 5 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,991,641 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars Makes cooking a pleasure, July 22, 2008

By	Kathryn Sikorski "montanagam" (Montana) - See all my reviews (REAL NAME)

This review is from: The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland (Paperback)

This is absolutely an awesome cookbook. Being Irish, wanting to go to Ireland, and loving to cook made this a must have.Highly recommended for anyone who likes to cook. Kathy

5.0 out of 5 stars The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland, July 15, 2009

By	Donnie R. Walley (Vanderpool,Texas) - See all my reviews (REAL NAME)

This review is from: The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland (Paperback)

If you are a Vegan, this book is not for you. The recipes are of a hearty kind. The presentation is superb as are the photographs. Tradition mixed with new age. A delight for the pallette. Just remember the spirits are for the cooking not the drinking before hand. Highly recommended to any who enjoy food at it's best.