Cookbooks Around the World Ireland

Cookbooks Around the World Ireland

Sumptuous cooking from famed Irish country house in 125+ recipes, lavish color photos of amazing gardens & thoughtful essays. 192 pgs. Hard (List 29.95)

Darina Allen's Ballymaloe Cooking School Cookbook by Allen, Darina

Since its founding in 1981, students at Irelandâ€™s respected Ballymaloe Cookery School have benefited from Darina Allenâ€™s enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home. Darina Allen begins with the basics by explaining what to look for while out shopping (organic, local, and in-season produce are favorites) and how to stock a pantry with quality ingredients and equipment. She demonstrates over 200 cooking techniques, from making mayonnaise to butterflying a leg of lamb, with clear instructions and step-by-step photographs. Both novice and experienced cooks will find plenty of new ideas and inspiration. By arming her readers with the fundamentals, Darina Allen prepares and encourages them to experiment and tackle new culinary challenges. Darina Allenâ€™s Ballymaloe Cooking School Cookbook is packed with mouth-watering recipes. Of course, there are traditional Irish favorites, like Watercress Soup and West Cork Rabbit Casserole, and classic gourmet dishes, like Boeuf Bourguignon and Ratatouille Nicoise, but Darina Allen does not forget busy modern families. There are several variations of pizza, barbecue, and cookie recipes, as well as instructions for freezing and reheating leftovers. Darina Allen has truly thought of everything, and she has included it all in this cookbook. Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, with her husband, Tim Allen. Winner of the 2001 Veuve Clicquot Irish Businesswoman of the Year Award, Darina Allen lectures and travels extensively. She is also Irelandâ€™s most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. As a cookbook writer, Darina Allen has won the Langhe Ceretto-SEI Prize and was short-listed for the IACP Julia Child Awards. Other Pelican books that celebrate the cuisine of Ballymaloe are A Simply Delicious Irish Christmas by Darina Allen and The Ballymaloe Bread Book by Tim Allen.

Festive Food of Ireland by Allen, Darina

Just in time for St. Patrick's Day, an incredible selection of Irish foods, all paired with the celebration of Irish festivals and holidays. Accompanying the 32 recipes are 60 illustrations and entertaining text explaining the Irish festivals, their importance, and how they are celebrated.

Myrtle Allen's Cooking At Ballymaloe House by Allen, Myrtle

Charm, wit & 100 great recipes from the internationally acclaimed chef of Ireland's most famous guest house. Lovely color photos.

Myrtle Allen's Cooking at Ballymaloe House by Allen, Myrtle

Completely redesigned! Legions of Irish-Americans, tourists familiar with the guest house and gourmets intrigued by an oft-neglected cuisine clamored for this groundbreaking cookbook devoted to traditional Irish dishes. Easy yet elegant recipes for Irish stew, batter-fried fish filets, mutton pies, colcannon, apple cake and Ballymaloe's trademark brown bread did not dissapoint. In chapters ranging from soups and starters to desserts and drinks, the 100 recipes in this book have been specially selected and adapted for the American home. Mrs. Allen introduces each one in her own charming prose, and her witty descriptions bring Ballymaloe to life.

Ballymaloe Bread Book by Allen, Tim

Irelandâ€™s Ballymaloe Cookery School is a renowned training ground for excellent chefs and bakers. Now, readers can reap the benefits of world-class tutelage in the art of baking at home with The Ballymaloe Bread Book. School cofounder Tim Allen shares his expertise in all aspects of breadmaking, from yeast breads and rolls to quick breads and scones. Some examples are Spotted Dog (and its variation, Stripy Cat), Focaccia, Hot Cross Buns, Naan, Malted Sourdough, and especially the famous Ballymaloe Brown Yeast Bread. Allen even includes several classic accompaniments, like Raspberry Jam and Isaacâ€™s Roasted Tomato Sauce. More than just a volume of recipes, The Ballymaloe Bread Book demonstrates basic principles and useful techniques, so at-home bakers can experiment and expand their repertoire with confidence. Tim Allen, together with his wife, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork, Ireland. Other Pelican books that celebrate the cuisine of Ballymaloe are A Simply Delicious Irish Christmas and Darina Allenâ€™s Ballymaloe Cooking School Cookbook , both by Darina Allen.

Irish Proverbs by Bailey, Karen

This little book of delightful Irish proverbs is illustrated with pencil drawings and beautifully presented.

Irish Food & Folklore by Connery, Clare

Traditional Irish recipes have evolved over many centuries. Many are known and loved internationally while others still remain obscure to those outside the Emerald Isle, however, all of them posses a richness and heartiness. Here are presented 100 authentic recipes representing the best of Ireland. An introduction to Irish folklore provides a rich background to the cuisine.

Elegant Irish Cooking by Cullen, Noel C.; Ed.D., CMC, AAC

After centuries in the culinary shadows, Irish cookery has recently been raised to the level of sophistication that attracts the attention of the most serious chefs and discerning diners. Here are hundreds of recipes from the world's foremost Irish chefs.

Best of Irish Soups by Driscoll, Eileen

This collection of 58 mouthwatering and unusual soups from Ireland are nutritious, delicious, and easy to make. It includes such recipes as wild garlic and potato soup, cream of wild salmon soup, MÃ¡ire Rua soup, made from fresh beetroot, patriot soup, pea and ham soup, and roast plum and red cabbage soup. Interesting morsels of information on associated Irish folklore and tradition enhance the recipes. Also included are recipes for breads such as soda, brown, potato, tomato, and buttermilk.

Irish Heritage Cookbook by Johnson, Margaret

You don't need to travel to the Old Country to explore the new flavors bursting forth on the Irish culinary horizon. Always blessed with a wealth of fresh ingredients, modern Irish cooks are using those ingredients to create a sophisticated, contemporary style of cookery. Now you can sample the delicious dishes of Ireland in your own kitchen. Reflecting Ireland's food renaissance, this book offers a bountiful harvest of both traditional recipes and recent innovations. With more than two hundred recipes celebrating Erin's natural abundanceâ€”fresh produce, succulent meats, handmade cheeses and fresh-caught fishâ€”you can prepare a true Irish feast. For a hearty and delicious meal, try Onion and Murphy's Stout Soup followed by Roast Breast of Chicken with Cabbage and Bacon, accompanied by Potato Souffle, and topped off with a dessert of Lemon-Whisky Cake. The Irish Heritage Cookbook invites you to enjoy the magic of Irish cooking with dishes sure to become favorites in your kitchen.

New Irish Table by Johnson, Margaret

In The New Irish Table, author Margaret Johnsonâ€™s love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 75 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs whoâ€™re part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself.

Irish Puddings, Tarts, Crumbles, and Fools by Johnson, Margaret M.

Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.

Irish Country Kitchen by Kinsella, Mary

Containing over 250 recipes and 50 full-color photos displaying finished dishes and the countryside in which they remain so popular, this wide-ranging guide to Irish cooking doubles as a pictorial tribute to the Emerald Isle. It goes beyond the traditional, including recipes that bring an Irish touch to a wealth of fish, meat, poultry, and vegetable dishes popular throughout the world.

Feasting Galore Irish-Style by Laverty, Maura

Among 200 recipes are classics like Irish Stew and Mince Pie, and also holiday specialties such as Christmas Pudding and traditional Halloween delicacies like Boxty, and Colcannon which contain paper-wrapped charms. This book also offers a chapter entitled Slainte (Good Health), which includes homemade wines, liqueurs, and the perfect recipe for famed Gaelic Coffee.

Best of Irish Potato Recipes by Lennon, Biddy White

Gathered here are some of the best Irish recipes based on the humble potato, which has long been a staple of the Irish diet. With flavors ranging from sweet and spicy to savory and sumptuous, this cookbook brings out the best in this versatile vegetable. Cooks can choose from 54 diverse recipes including traditional colcannon, surprisingly light potato bread and scones, potato salad, potato dumplings, potato mashes, stuffed baked potatoes, sinful spuds baked with cream and garlic, and potato stuffing.

Best of Irish Traditional Cooking by Lennon, Biddy White

From starters to puddings, a delicious selection of recipes using the best of Irish ingredients is presented in this cookbook of traditional Irish cooking. The recipes are practical, easy, and quick to prepare. They include traditional favorites such as Dublin Bay prawns, Dublin Coddle, Kerry apple cakes, Irish stew, Christmas pudding, and the famous Irish coffee. The recipes use the best, most loved Irish food ingredients, such as succulent salmon, nutty brown flour, and creamy cheeses. The recipes are accompanied by drawings and fascinating stories of Irish folklore and legends.

Little Book of Irish Baking by Maxwell, Marion

This mouthwatering collection of recipes from Ireland's rich baking tradition is a wonderful introduction to Irish breads and cakes. From oatcakes and soda bread--long an essential staple of the Irish diet--to the richer fare of festival specialties, revised favorites, and cherished family recipes, food lovers will be able to re-create the authentic taste of Ireland. The recipes are simple to follow and include baking instructions for Wheaten Bread, Buttermilk Scones, and Porter Cake, as well as more unusual fare such as Irish Chocolate Cake, Vanilla and Lemon Curd Cake, and Flakemeal Crunchies.

Irish Country House Cooking by Mcquillan, Deirdre

A tasty collection of classic recipes features the efforts of owners and chefs from some of Ireland's most famous country homes and restaurants, and accompanies each recipe with a short history, detailed instructions, and full-color photographs.

A Trifle, A Coddle, A Fry by O'Mara, Veronica Jane and O'Reilly, Fionnuala

Sixty-seven recipes inspired by or referred to in the works of twelve Irish writers (including George Bernard Shaw, James Joyce, Elizabeth Bowen, Samuel Beckett and more) were created by Irish cooks, Veronica Jane O'Mara and Fionnuala O'Reilly for this cookbook.

Gourmet Ireland 2 by Rankin, Paul and Jeanne

In the past, some have considered the words Gourmet Ireland paradoxical, but Paul and Jeanne Rankin have used their extraordinary culinary talents to lay this belief to rest. In their new series, and this companion cookbook, Gourmet Ireland 2, the Rankins have created 30 new menus for every occasion; whether it be a summer barbecue, a family get-together, a romantic dinner for two, or a vegetarian feast. Influenced by their travels the world over, Paul and Jeanne have brought their collaborative culinary knowledge and skill home to Paul's native Ireland and applied it to the country's great variety of fresh seafood, vegetables, and game. Owners of Northern Ireland's first Michelin starred restaurant, Roscoff, the couple shares over 100 new recipes in Gourmet Ireland 2, each of which reflect their love of food, travel, and culture. Basic Irish comfort foods such as Smoked Bacon with Cabbage and Potatoes, Wheaten Bread, Venison with Red Wine, Black Pepper, and Thyme, and Summer Pudding are complemented by twists on old favorites like Risotto Molly Malone, Turkey Ossobuco, and Chocolate Bread and Butter Pudding with Marmalade Sauce. Drawing on culinary influences they have picked up on in their travels, the Rankins use fresh local ingredients to open up the cuisine and dash the unsavory myths about Irish cooking in recipes like Warm Goats' Cheese with Grilled Vegetables, Salmon Baked with Fresh Herbs and Pommes d'Amour, Chicken Stuffed with Lobster and Basil, and White Chocolate Mousse with Mandarine Puree.

Gourmet Ireland by Rankin, Paul and Jeanne

As seen on PBS, hip, modern, elegant Irish cuisine from renowned pair of chefs. American audiences are discovering an imaginative, modern cuisine based on the fresh, green flavors of Ireland. Drawing on their culinary training in Europe, Hong Kong, and San Francisco, the Rankins have created recipes that are elegant, approachable, and most of all delicious. The stars of their recipes are the fine smoked salmon, colorful boutique potatoes, wholesome farm-raised game, and exquisite orchard fruits and berries of Ireland's lush countryside.

New Irish Cookery by Rankin, Paul and Jeanne

Irish hospitality is the stuff of legend, so it's only natural that Ireland is home to some of the best food and drink money can buy. This new collection, from a husband-and-wife team who specialize in Irish food, is filled with traditional and modern recipes created to make the most of the very best Irish produce. Paul and Jeanne Rankin's recipes take their influences from their many culinary journeys together around the globe, whilst retaining an authentic spirit that reflects their shared passion for cooking with fresh and tasty Irish ingredients.

Little Book Of Irish Family by Ross, Ruth I.

ROSS

Little Irish Baking Book by Ross, Ruth Isabel

Charming collection of 77 traditional Irish baking recipes, all wholesome and hearty, many passed down the generations.

New Celtic Cooking by Sloan-McIntosh, Kathleen and McIntosh, Ted

At a time when soul-string Celtic dance, song and ritual are firing spirits anew, the food and drink of the diverse yet similar family of Celtic nations--Ireland, Scotland, Wales, Brittany, Galicia, Isle of Man and Canada's Cape Breton--has come into its own.

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