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The Country Cooking of Ireland

By Fine Cooking Editors, editor

December 29th, 2009

By Colman Andrews

Chronicle Books, $50

In this tome, award-winning food writer Colman Andrews turns his attention to Ireland and uncovers its best-kept secret—wonderful food. He takes the reader along rugged coastlines and down country lanes to meet chefs, farmers, butchers, cheesemakers, and fishermen; the sumptuous photos by Christopher Hirsheimer (who, along with Andrews, was a founder of Saveur magazine) bring it all vividly to life. The 225 detailed recipes cover the classics (Irish Stew, Colcannon, Steak & Kidney Pie, Corned Beef, Soda Bread) and so much more: warming soups, myriad ways with eggs and cheese, savory pies, hearty roasts, braises, and stews. Potatoes, of course, merit a chapter of their own, and salmon and oatmeal each get one, too. All told, this book is a stunning portrait of a land, a people, and a cuisine.

Get a sneak peek at The Country Cooking of Ireland

Irish Stew Dingle Pies Colcannon
Irish Stew   Dingle Pies   Colcannon

Recipe photos: Christopher Hirsheimer

posted in: Blogs, Coleman Andrews, The Country Cooking of Ireland
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