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Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage Hardcover – March 16, 2012
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"One of the reasons Irish cooking is starting to become a serious topic is in large part to Allen, whose advocacy of traditions and slow food has made her Ireland’s answer to Alice Waters." -- Huffington Post
"Ms. Allen’s stature as an educator and activist is on a par with that of Ms. (Alice) Waters, Julia Child and Jamie Oliver, all chefs whose ideas expanded far beyond the kitchen." -- The New York Times
"Allen is the most enthusiastic ambassador of the greatness of Irish food..." -- Gourmet.com
Darina Allen, founder of Ballymaloe Cookery School in East Cork, Ireland, has written a good number of wonderful cookbooks. And now she's just revised and updated her classic "Irish Traditional Cooking," written 20 years ago when she was just beginning her career as teacher, author, TV cook -- and, interestingly, founder of the first farmers' markets in Ireland.About 15 years go, she writes in her introduction, she realized that "with the passing of one more generation, a whole culinary tradition, with all its fascinating regional variations, was in imminent danger of being lost. That was the starting point for this book. Writing it has been a labor of salvage as well as love." She explains that "while traditional Irish cooking stems, in the main, from simple farmers, it also embraces the more sophisticated food served in the grand houses of the Anglo-Irish gentry."I haven't had a chance to cook from the book yet, but I've picked out some recipes to try: Irish nettle soup for the nettles coming up in the garden after the rains, poached salmon with Irish butter sauce, Ballymaloe Irish stew, roast rib of beef with batter pudding, horseradish sauce and gravy, bacon and cabbage, and a recipe for steak and kidney pie that dates from 1907. There's a recipe for funeral ham -- i.e., cold ham to be served at the wake. I like the sound of potato and caraway seed cakes, too, and Irish apple cake. And of course, I'm going to try her recipe for Irish soda bread. (S. Irene Virbila Los Angeles Times, January 5, 2013)
From the Publisher
Top Customer Reviews
One area covered by Ms. Allen which are not covered by Ms. Johnson is the native Irish pantry with items such as homemade sausage, homemade vinegar, homemade marmalade, and the like.
It's interesting that the two books take very similar approaches to Irish cooking. Unlike the classic Italian cookbook, neither proceeds by course, but primarily by principle raw ingredient. And, unlike Ms. Allen's great `ballymaloe cooking school cookbook', this book is totally Irish.
Ms. Allen's chapter subjects are Broths & Soups, Eggs, Fish, Game, Poultry, Lamb, Beef, Pork, Offal, Potatoes, Vegetables, Food from the Wild, Desserts, Pancakes, Breads, Oatmeal & Other Grains, Cakes & Biscuits, and The Irish Pantry. In addition to all the recipes, and there are certainly a goodly number for the price, there is an excellent historical foreword by Irish culinary historian, Regina Sexton. There are also numerous heading sections on groups of recipes such as nettles, herrings, eels, and many others.Read more ›
A great book, I'd buy it again in a heartbeat.
The only disappointment was that at least one of the recipes I would like to try is written with antiquated measurements (ie. use two stones of flour).
Still, I would highly recommend it to anyone.
Most Recent Customer Reviews
Love this cookbook with wonderful recipes. Great job Darina.Published 9 months ago by Judith Elaine Oakes
Even traditional recipes can be interesting. This book wasn't able to enlighten this experienced cook, who has been around Irish cuisine all of her life.Published 9 months ago by Margaret
On tme and as advertised! a thoroughly awesome book with lots of great recipes and the history associated with them!Published 14 months ago by Ember J
Beautiful, interesting book. I little vague on some of the recipes but the history, stories and recipes are really great!Published 16 months ago by noliatb