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In An Irish Country Kitchen: A Cook's Celebration Of Ireland

Irish country cooking, though simple, draws on a magnificent tradition established over centuries. Every town and village has its local specialty -- it may be the breads and cakes of the northern counties, the rich milk and dairy products of Tipperary and the central plain, or the variety of fish and seafood from Ireland's extensive coastline and numerous rivers and lakes.In a text that is both literary and academic, Clare Connery traces the agricultural and culinary traditions of the Irish people, referring to original historical sources as well as archeological evidence. She captures the vitality of the farming community in her lively descriptions of markets and fairs such as Ballinasloe in County Galway and the Puck Fair at Killorglin in West Kerry. She explores the wealth of food festivals and customs and includes nostalgic anecdotal details of her own childhood summers in the countryside of Armagh and Cavan. Finally she takes the reader into the heart of the traditional Irish kitchen, where for centuries all the family's food was cooked over an open turf fire.Clare Connery presents a mouth-watering collection of more than 150 recipes from both the past and present, including leek and oatmeal broth, Dublin Bay prawns, Irish spiced beef, pot roast pheasant, soda bread, griddle scones, and potato-apple cake. They are complemented by Christopher Hill's stunning color photographs, which strongly evoke the heart and soul of Ireland and the spirit of the Irish country kitchen.

Hardcover: 160 pages

Publisher: Simon & Schuster (March 1, 1993)

Language: English

ISBN-10: 0671749455

ISBN-13: 978-0671749453

Product Dimensions: 0.8 x 10 x 10.2 inches

Shipping Weight: 2.6 pounds

Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)

Best Sellers Rank: #1,147,270 in Books (See Top 100 in Books) #98 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish

I received this book as a gift from my aunt a few years ago and enjoy it tremendously. I stick with my favorites over and over. My sister often celebrates St. Pat's Day by making a large Irish dinner for her family and many friends. It just seemed she could use this cookbook, however, I didn't want to part with my gifted one. Thankfully, I found a used one in great condition for next to nothing$ on to purchased and ship directly to her. If she uses it once a year or only once in a blue moon, I'm fine with that at the low price paid.My favorite: Irish Shortbread Cookies...a few simple ingredients baked at a low temp for a few hours. Super easy & basic.

It's frustrating when you read the reviews before you buy and then find you are disappointed beyond belief. I love love love the old recipes and I search for them. However, as with this book, I find that the names are their but the substance of the great old world contributions to their culinary name sakes just isn't there. The readings and history is fine but far too much to keep any reader interested. Pages and pages of repeated verbiage could have been reduced with good editing down to a single page or better yet several paragraphs and the history, meaning and educational value still would remain. I use my books. I really use my books. If you got a book from me you would find highlighting, edge notes and research notations on every single page. I went through several pages without a single notation or highlight mark and still came out understanding the content with the notations I did make. EDIT EDIT EDIT.I knew all was lost when I read the recipe for colcannon. I read the poem before the recipe and remembered it fondly and thought finally a good version like my grandmothers. NOPE. 20th century culinary school for the masses. My heart sank. Turning the pages it only got worse. The original names were all there but that was it of the skeleton bare bone recipes that did not resemble the home and hearth of a true Irish cook.most of the recipes are bland at best and that IS NOT the history, legacy or intention of good Irish country cooking.

Nice book for lots of great recipes, a real slice of history...

Great traditional Irish fare. Must have for any cook loving Irish food. An essential in my limited collection of cookbooks. Ichoose carefully as I am a chef.

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