The Country Cooking of Ireland Kindle Edition
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
PUBLISHERS WEEKLY, STARRED REVIEW
Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world s food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p t and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in The Best Shepherd\'s Pie and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal.
- ASIN : B00ARQ82MU
- Publisher : Chronicle Books LLC (December 21, 2012)
- Publication date : December 21, 2012
- Language : English
- File size : 18661 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 392 pages
- Lending : Enabled
- Best Sellers Rank: #106,099 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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A big part of that is because we simply love the foodstuffs. Obviously, this is highly personal. Around here, all of us are suckers for Irish food. My husband is fluorescently pale with a little red in his beard, so I guess that's not such a surprise. Me, I'm Chinese, which makes my love for this book ... a bit odd? (Then again, my ancestry is from northern China, and it appears that northerly cuisines are not entirely dissimilar.) In any case, both of us have found our people here, culinarily speaking anyway. :)
The book itself is absolutely gorgeous, with evocative photographs of Irish people and landscapes. Short snippets scattered between the recipes tell the stories of culinary pioneers and give you a sense of the area's history. The recipes are simple but hearty, which is exactly our taste, and everything I've cooked has been delicious.
I see right now that this book has gone out of print, and I have to admit that I'm shocked -- after all, it did win a prestigious award! (And very deservingly, I'd say.) I really hope this is a temporarily lapse and a new batch is on its way!
If you are looking for something new to try or just want a good Irish cook book, I would highly recommend this.
The print version must be fabulous.
The electronic version does not have links to individual recipes or back to the Table of Contents. It is difficult to navigate around within the electronic version of the book.
There are all sorts of interesting topics such as cheese, baking, dairy and the like, and even a list of ancient Irish holidays which were so close to the earth and rotation of the seasons. It is clear that the Irish just use the old story of their cooking being bad so they don't have to share it with the outside world. Well that may be a bit of blarney, but there is a core of truth to it. The book is in a word a "delight", especially to those who enjoy things Irish.