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The Country Cooking of Ireland by [Colman Andrews, Darina Allen, Christopher Hirsheimer]

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The Country Cooking of Ireland Kindle Edition

4.4 out of 5 stars 83 ratings

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Editorial Reviews

From 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 pâté 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. (Jan.)
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.

Review

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.

--This text refers to an out of print or unavailable edition of this title.

Product details

  • 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
  • Customer Reviews:
    4.4 out of 5 stars 83 ratings

Customer reviews

4.4 out of 5 stars
4.4 out of 5
83 global ratings
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Reviewed in the United States on April 23, 2019
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Reviewed in the United States on June 9, 2017
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Reviewed in the United States on September 23, 2015
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Top reviews from other countries

Pat
3.0 out of 5 stars Nice
Reviewed in the United Kingdom on March 17, 2017
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Jim faulkner
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on June 2, 2015
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Feroza R
5.0 out of 5 stars I had been searching for years for the perfect Irish food cookbook
Reviewed in Canada on April 23, 2014
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