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Irish Cooking

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Irish Cooking


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Irish Cooking by Biddy White Lennon
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The Irish are renowned throughout the world for their hospitality and love of good food and drink. This stunning new book offers a fabulous and comprehensive collection of the traditional dishes that have helped to earn Ireland its deserved culinary reputation for excellence and generosity. A carefully selected range of more than 90 delicious step-by-step recipes captures the essence of Irish cooking. There are sections on soups and appetizers, main courses, salad and vegetable dishes, desserts, cakes, bakes, preserves and drinks: each of these sections contains the best-loved typical recipes and authentic favourite traditional dishes that encapsulate the heart of Irish food and cooking. Dishes include all the classics, from Lamb and Vegetable Broth, Pheasant with Oatmeal Stuffing, Champ, and Irish Whiskey Trifle, to Beef and Guiness Casserole, Pratie Apple Pie, and Brown Soda Bread, as well as some more unusual regional specialities, such as Brotchan Foltchep (leek and oatmeal soup). More than 250 specially commissioned colour photographs illustrate how each dish is made, as well as providing a beautiful image of the final dish. Full nutritional information provides an at-a-glance dietary reference, and there are many suggestions for variations and accompaniments, as well as stories of the history and traditions surrounding the recipes. If you want to learn more about Irish cuisine, find out about its key ingredients and techniques, understand how to prepare the food and cook it successfully, and then discover how to enjoy the earthy flavours that typify it, then this is the book for you.

Author Biography

For 25 years, Biddy has written about Irish food, traditional and contemporary, in Irish national newspapers and magazines. She has published six books, four of them about traditional Irish food, its history, recipes and ingredients. She made a series of television programmes about healthy eating for Radio Telefis Eireann (RTE), and writes a weekly column for the Irish Farmers' Journal. She is also a regular contributor to Food & Wine magazine. Biddy was a founder member (and past chairwoman) of the Irish Food Writer's Guild and is a co-ordinator of the guild's Annual Good Food Awards. Georgina Campbell writes on all aspects of Irish cuisine and hospitality and is the author of the premier hospitality guide to Ireland, The Georgina Campbell Guide - Ireland's Best Places To Eat, Drink & Stay plus several more specialist guides. She has written many books on Irish food including Good Food From Ireland, Meals For All Seasons - The Best of Contemporary Irish Cooking, Irish Breads & Baking, and she is a weekly columnist in the Irish Independent Weekend magazine and a regular contributor to Food & Wine magazine. Educated at Queen's University, Belfast and Trinity College, Dublin, Georgina is a founding member of the Irish Food Writer's Guild, and also a member of Britain's Guild of Food Writers and the International Slow Food Movement. She lives in Howth, Co Dublin with her husband, who is also her working partner on the guides.
Release date NZ
April 3rd, 2007
Country of Publication
United Kingdom
250 & colour photos
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