Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Mcguire’s Irish Pub Cookbook Hardcover – April 30, 1998
Frequently bought together
Customers who bought this item also bought
McGuire's Irish Pub is a friendly place, where the patrons indulge in fun and games--like kissing a moosehead when they miss a note in a sing-along! The place overflows with Irish hospitality and charm, just like any Irish pub--although it happens to be a 20,000-square-foot restaurant in Florida. Does such a place make real Irish food, and can it be recreated at home? Based on recipes for Soda Bread and smoky-tasting, bacon-studded Potato Soup, it is indeed possible. McGuire's also offers standard, non-Irish pub grub, like a Smoked Chicken Salad and Basil Shrimp on Fresh Noodles. There are also wilder fancies, including Chicken Timbales with Orange Tarragon Cream, which only ambitious home chefs are likely to tackle. McGuire's really excels at recipes that give a creative twist to traditional Irish fare. Witness the Bean Soup--thick with three kinds of melted cheese--and a dense black bean chili made with stout. (Alcohol appears often in this book's recipes, but what teetotaler hangs out at an Irish pub?)
Written partly as a serious cookbook and partly as a souvenir for its patrons, McGuire's Irish Pub Cookbook is a bright and cheery book, packed with photos and illustrations to help bring the taste of Ireland into your very own kitchen. --Dana Jacobi
From the Inside Flap
Opened in Pensacola, Florida, in 1977, McGuire's Irish Pub was initially a small, neighborhood pub. Since moving to Pensacola's charming, original Old Firehouse in 1982, its reputation-and capacity-have grown. McGuire's quirky atmosphere is complete with moose heads, Irish music, and a wall-to-ceiling papering of more than 150,000 dollar bills, a tradition that started when co-owner Molly Martin earned her first dollar tip and hung it on the wall. The personal touch and excellent food make this a popular destination for tourists and locals. The drinks also attract their fair share of customers, and with a brew house making ales, porters, and stouts on the premises, it is easy to understand why.
Florida Trend magazine has repeatedly honored McGuire's with the Golden Spoon Award, which designates the pub as one of Florida's top ten restaurants. Named Steakhouse of the Year by the National Beef Council and deemed "Famous for Great Steaks" by Southern Living Magazine, McGuire's has earned an international reputation for first-class fare.
Within these pages is an introduction to the signature dishes enjoyed by millions. Easy instructions and everyday ingredients allow everyone to recreate their favorite McGuire's meal for friends and family. Enjoy Scalloped Oysters followed by an entrï¿½e of Chardonnay Poached Salmon with Watercress Butter. Of course, no dinner is complete without dessert! Chocolate Hazelnut Cake with Glazed Pears and Frangelica hits the sweet spot, but it is truly divine with a mug of McGuire's Irish Coffee. Just be sure to bring your bain taitneamh as do bhï¿½ile-a hearty appetite!
Jessie Tirsch has spent a lifetime in search of good food. After a career as a New York advertising executive, Tirsch moved to New Orleans, inspired by a trip to Jazz Fest and the culinary life of the Crescent City. She has worked with internationally famous chefs Emeril Lagasse and Paul Prudhomme on several cookbooks. An expert in cuisines from the Far East to the Emerald Isle, Tirsch seeks to combine her creativity and love of food in every new project.
McGuire and Molly Martin, owners of McGuire's Irish Pub, truly have the luck of the Irish. McGuire Martin was raised in a family of restaurateurs, and it was inevitable that he would open his own restaurant. The Martins' hard work and long hours in the early days of the pub have made McGuire's a stunning success. They are still actively involved in the daily running of the pub, and Molly's lovely singing voice can be heard on many a night as she sings such classics as "When Irish Eyes Are Smiling." The Martins called on more than twenty years of experience to select the perfect recipes for this cookbook.
Jacket painting by Larry Strickland
Top customer reviews
Two words of warning to people whom may be encouraged to visit McGuire's Irish Pub. The first is that like Boston's `The Bull and Finch', the model for the bar portrayed in the TV series, `Cheers', `McGuire's' promises to be very busy, turning over a chair about once every half hour, in their public rooms. When I visited `The Bull and Finch', I barely had time to have a pint of beer and score a beer class including the `Cheers' logo plus a tee-shirt. The second is that many recipes in this book are not actually served at the pub today. But, neither of these considerations detracts in any way from the quality of the book.
My basis for evaluating this book is my recently reviewed `The Scottish-Irish Pub and Hearth Cookbook' by Kay Shaw Nelson. The first thing that comes home to me is the similarity of available shellfish in Scotland and Ireland compared to the shellfish available in the Gulf of Mexico. Both `terroirs;' have ample supplies of fresh shrimp (prawns), oysters, mussels, and clams. Thus, subtropical Pensacola can do a great imitation of dishes from the oceanic fauna of the North Sea and the North Atlantic. The second thing where I find a great parallel between American pubs and Scotch - Irish pubs is the fact that the hamburger in its many permutations is a staple bar food for both regions. I was so surprised to find so many good hamburger recipes in Ms. Nelson's book that I was tempted to believe the hamburger was an Irish invention.
This book begins with a very long illustrated Foreword by the bar's owners, McGuire and Molly Martin which chronicles the history of the bar, supplemented with many excellent pictures of some of the bar's more interesting interior decorations, featuring the mythical Uncle Nathan and some of the 12 huge moose heads.
The book begins, I am very pleased to say, with a chapter on breads and brunch. This is appropriate not only because it begins with brunch, but it also has all the recipes for the breads and rolls used for hamburgers and the like in later chapters. Most recipes are recognizably Irish, although at least three are clearly from that very un-Irish country, Italy, with the very similar flag.
The remaining chapters are:
Finger Foods: Appetizers and Party Picks
Between the Bread: Creative Sandwiches
The Kettle: Soups and Stews
Creature Comforts: Fish, Fowl, and Meat
Under Cover: Savory Pies and Tarts
Noodles And: Pasta and Crepes
And With It All: Side Dishes
The Eating of the Green: Salads
Celebrations: Passionate Potables
Sweet Sign-Offs: Heavenly Desserts
St. Pat Tricks: Tips, Techniques, Stocks, Etc.
I just had to check if the salads chapter included a recipe with watercress, the original shamrock. Oddly, I found that close to half of the salads recipes were based on pasta and seafood, but with lots of representatives of the spinach, cabbage, and carrot clans.
The last chapter on general techniques is useful, but pretty familiar to experienced amateur cooks. The desserts chapter is generally true to Irish puddings, tarts and use of fruits. I was just a bit surprised at the many desserts including chocolate, as this is not a big ingredient in native Irish recipes.
Every chapter seems to be a bit over half of true Irish recipes, with the remainder being imports from French and Italian cuisines, especially Italian. Several of the new inventions are interesting, but my favorite is the `Baby Reuben Egg Rolls with Honey-Beer Mustard'. Like basil and tomatoes, the pairing of corned beef and cabbage (or sauerkraut) is so great that the pairing seems to work in just about any preparation, especially with its constant companions, beer and mustard.
If you don't want the ad and the blarney in the headnotes, and want something a bit more authentic, get `The Scottish-Irish Pub and Hearth Cookbook', but if all you want are good Irish-American bar food recipes, you will not be disappointed with this offering.
The recipes are very tasty. Each recipe also has a comment at the beginning about the history or ideas for subsitution to save money or serving ideas.
I would recommend this cookbook! Now I have to buy another one for my neighbor ...........
Most recent customer reviews
That was the reason for my order
It's good reading especially about the history and how the restaurant expanded and added rooms to reflect Irish history...Read more