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The New Irish Table: 70 Contemporary Recipes Paperback – January 1, 2003
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Top Customer Reviews
`The New Irish Table' and Cullen's `Elegant Irish Cooking' complement one another pretty well, as they both present recipes from modern Irish hospitality centers. The difference is that where Johnson is covering pubs and `bed and breakfast' style eateries, Cullen is covering dishes from Michelin one and two star restaurants in Ireland, as well as many of his own creations as a working chef, before he took up teaching at Boston University.
Between these two featured books, Johnson's Desserts book is a much more valuable addition to your cookbook collection, as it includes a lot of fancy and holiday desserts which I have not seen in any other good book on Irish cooking. The best thing about this book and its companion is that like a lot of Chronicle Books, it seems to be on a fast track to the Bargain Book table, both real and on-line.Read more ›
An introduction explains Ms. Johnson's Irish heritage and her first trip to Ireland in 1984. Food, she explained was the last thing on her mind, however, in subsequent visits, a culinary revolution had ensued, and the entire country was clamoring for traditional foods served in exciting new ways.
Ireland has always had an abundance of the world's finest dairy products, meats and fish, but the food suffered from poor cooking and poor presentation. That began to change in the early eighties. Myrtle Allen was a pioneer in the Irish Country House B&B trade with an emphasis on fresh, local food. Since then, superb cuisine has taken the country by storm. In this colorful volume, Ms. Johnson offers recipes to bring Ireland to your own home with staples such as Colcannon, the potato and cabbage treat, to brown bread creme brulee to smoked salmon. Many of the dishes use Farmhouse cheeses. One I'm particularly interested to try is a potato pancake with Cashel Blue.
The book covers appetizers, starters, meats and fish, side dishes and sweets. You'll find recipes using black pudding and pork belly, but also wonderful roast breast of duck and lamb shanks.
The photography is superb, both for the dishes and the scenery. Apparently Ms. Johnson has tastes similar to me as many of the photos are of places I've been, restaurants where I've eaten (The Farm Gate in Midleton, County Cork and McDonagh's in Galway.)
While the emphasis is on the foods of West Cork, there are also recipes from other regions including Northern Ireland.Read more ›
Most Recent Customer Reviews
Read my review of this amazing cookbook at rchreviews (dot) blogspot (dot) come
This book is a real treat! I recommend it to anyone for certain. :)
The recipes were just okay. I guess I was expecting more exciting recipes than contained in this book. Read morePublished on July 16, 2013 by Judy M. Iwen
In The New Irish Table: 70 Contemporary Recipes Margaret M. Johnson provides recipes for what she dubs the "New Irish Cuisine. Read morePublished on March 17, 2009 by Chicago Book Addict