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Mcguire's Irish Pub Cookbook

For more than thirty-five years, McGuire's Irish Pub has been serving authentic fare to its customers in Pensacola, Florida. Now, fans of McGuire's fun-loving food and drinks can try all their best dishes at home. This mouth-watering volume covers McGuire's signature recipes for everything from bread and brunch to fish and fowl to meat and desserts. Also included in the foreword are 32 color photographs of McGuire's itself to give readers a sense of the quirky pub that is home to such terrific meals.One evening's menu might begin with Potato Goat-Cheese Napoleons with Olive Pesto, followed by Mean Gene's Mulligatawny with freshly baked Barmbrack, a traditional Irish loaf. For the main course, you might choose Stuffed Quail with Pilsner Sauce. But why stop there? No dinner is complete without dessert, and who could resist Apple Brown Betty Cheesecake, paired with a warm mug of Hot Limerick Toddy? For breakfast the next morning, treat yourself to Gingerbread Waffles with Irish Coffee Syrup and Ginger Sugar!McGuire's creative appetizers, entr�es, and desserts are impossible to resist. Regardless of what is on the menu, enjoy McGuire's food with a "bain taitneamh as do bheile"-a hearty appetite. Chapters feature such delicacies as breads, party picks, sandwiches, savory pies and tarts, pasta and crepes, and heavenly desserts.

Hardcover: 280 pages

Publisher: Pelican Publishing; 15933rd edition (April 30, 1998)

Language: English

ISBN-10: 1565542991

ISBN-13: 978-1565542990

Product Dimensions: 8.3 x 1.2 x 9.5 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review: 4.2 out of 5 stars  See all reviews (30 customer reviews)

Best Sellers Rank: #135,352 in Books (See Top 100 in Books) #15 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish #36 in Books > Cookbooks, Food & Wine > Regional & International > European > English, Scottish & Welsh

`McGuire's Irish Pub Cookbook' by cookbook author for hire, Jessie Tirsch is a book-length add for the bar and restaurant in Pensacola, Florida by the same name. While this may immediately discredit the book in some people's minds, I found this to be an excellent presentation if Irish-American bar food, with the Irish influence being dominant.Two words of warning to people whom may be encouraged to visit McGuire's Irish Pub. The first is that like Boston's `The Bull and Finch', the model for the bar portrayed in the TV series, `Cheers', `McGuire's' promises to be very busy, turning over a chair about once every half hour, in their public rooms. When I visited `The Bull and Finch', I barely had time to have a pint of beer and score a beer class including the `Cheers' logo plus a tee-shirt. The second is that many recipes in this book are not actually served at the pub today. But, neither of these considerations detracts in any way from the quality of the book.My basis for evaluating this book is my recently reviewed `The Scottish-Irish Pub and Hearth Cookbook' by Kay Shaw Nelson. The first thing that comes home to me is the similarity of available shellfish in Scotland and Ireland compared to the shellfish available in the Gulf of Mexico. Both `terroirs;' have ample supplies of fresh shrimp (prawns), oysters, mussels, and clams. Thus, subtropical Pensacola can do a great imitation of dishes from the oceanic fauna of the North Sea and the North Atlantic. The second thing where I find a great parallel between American pubs and Scotch - Irish pubs is the fact that the hamburger in its many permutations is a staple bar food for both regions. I was so surprised to find so many good hamburger recipes in Ms.

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