4 of 4 people found the following review helpful
Beautifully-done take on Irish cooking, success with 3 recipes so far,
This review is from: The Country Cooking of Ireland (Hardcover)
`Country Cooking of Ireland' contains a comprehensive collection of Irish recipes, with mouth-watering color photos and fascinating bits of history with each section. In my hands, it felt weighty and substantial, as the dimensions of each page are about 8X11 inches and there are more than 350 pages. There are 15 chapters and in the back there is a resource guide, list of recipes, bibliography and an index.
Colman Andrews, one of the founders of Saveur magazine, wrote and compiled this volume, which seems designed to win a James Beard award, if it hasn't already done so. The author approaches the topic of Irish food with earnestness not usually found in other cookbooks. I particularly enjoyed the wide range of photographs of many of the recipes, but also of raw ingredients and Ireland, past and present (photos by Christopher Hirsheimer).
I tried 3 recipes: boxty, Shephard's Pie and `Sultana Scones' (though I used dried cranberries instead of raisons). All were easy to understand and to follow. For each of the recipes that I cooked, I could have probably found a similar recipe on the internet. However, each dish was really enhanced by the history and photographs in the book. Overall, I would highly recommend for those interested in Irish cooking.