Shop our selection of books, gifts and stationery
By Colman Andrews,Photographs by Christopher Hirsheimer,Introduction by Darina Allen
9 x 11 in; 392 pp; 100 color photographs, 1 map, shrink-wrapped
October 2009 ISBN 9780811866705 ISBN10 081186670X
Be the first to review this product
In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut.Christopher Hirsheimer's photographs have appeared in numerous food magazines and cookbooks. She lives inPennsylvania.
Get 20% OFF+ FREE SHIPPING! Enter promo code "STPADDYS" at checkout.
Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the worldës 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‚tÈ 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 ìThe Best Shepherd\\\'s Pieî 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.
Publishers Weekly, starred review2009-12-21 00:00:00
Only registered users can write reviews. Please, log in or register
Maddie on Things
Zoo-Gooders! For our fourth annual company Volunteer Day, over 100 employees pulled on galoshes and garden gloves to help clean up the San Francisco Zoo.
Get special offers, monthly recipes, event notifications and more in
newsletters tailored to your interests! Select from the following:
Click through our archive of print catalogs
CUSTOMER SERVICE: 800.759.0190
If you leave now without finalizing your purchase, your work will be lost.