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The Irish Heritage Cookbook

Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world—and one to be enjoyed by all who love Ireland.

Paperback: 304 pages

Publisher: Chronicle Books (January 1, 1999)

Language: English

ISBN-10: 0811819922

ISBN-13: 978-0811819923

Product Dimensions: 8.1 x 1 x 9.2 inches

Shipping Weight: 12.6 ounces

Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)

Best Sellers Rank: #253,390 in Books (See Top 100 in Books) #28 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish

`the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson is a near-perfect reflection of how the Irish cuisine has grown up around the products of Irish farming, animal husbandry, and fishing. The chapter organization facilitates appreciating this situation with the following chapters:From the Land with recipes for fruits and vegetables, especially root vegetables such as potatoes, carrots, turnips, parsnips and onions and tree fruit such as apples. The potato recipes are no surprise, the recipes combining potatoes with other root vegetables and with apples is new. I am especially happy to see recipes for champ and colcannon side by side, as I constantly forget what it is which distinguishes one version of these mashed potato recipes from the other.From the Farm with recipes for meat dishes, especially beef, pork, and chicken. Like the previous chapter, one is taken, here, with the rich combination of meats with apples, beer, and whiskey. Unlike some recipes, I am happy to see that the author gives us the recipe for making the corned beef for our corned beef and cabbage dish.From the Dairy features milk and egg recipes and recipes from milk products such as cheese and cream. While I have known that Ireland is a rich milk producing country, I was never aware that it had a very rich cheese making industry. In fact, almost all the cheese varieties used in these recipes are type made famous elsewhere such as cheddar from England, Parmesan from Italy, and Swiss style cheeses. The Irish varieties in fact mostly seem to be variations on the neighboring cheddar and the product of the Alps, `Swiss' cheeses.From the Hillside is all about Lamb dishes.

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