Hardcover: 176 pages
Publisher: Pavilion Books; 2nd Revised edition edition (March 5, 2015)
Product Dimensions: 9 x 0.8 x 9.1 inches
Shipping Weight: 1.9 pounds
Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
Best Sellers Rank: #1,600,324 in Books (See Top 100 in Books) #149 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish
We recently spent a month touring Ireland and driving ourselves around the Emerald Isle. We ate with the locals whenever possible and because we don't do tours we really get to taste the food and explore the markets (both Farmers and large city markets) of each town. This summer I had the opportunity to create a menu for a large Ladies luncheon and this book was one of the ones that I used.The pictures are gorgeous and the recipes are very easy to follow. The recipes were quite similar to ones that I picked up while traveling from B&B hostesses. My concerns with this book is both good and bad. The good is the recipes are authentic and the bad is that we aren't able to get some of the produce such as "Lovage","Cooked Cod Roe", "Black Pudding", "Sorrel", but there are certainly enough recipes with items that you can find here in the USA - so you'll just have to pick and choose or do some research and find out what is the closest substitute.I went round and round and baked a LOT of Brown Soda Bread before I came up with one that I thought was close to the brown bread we had every day for a month in all of our B&B's and Hotels.Still this is a great little book and it's wonderful that you can download it on your Kindle or iPad with the Kindle App.
Fantastic recipes partnered with GORGEOUS photos of the Emerald Isle that make me want to get there even sooner than I planned.As with most cookbooks from that region expect a cookbook with high fish and high lamb recipes. The better chunk of main courses I wouldn't make due to the base meat of venison, lamb, rabbit, tongue, etc. Also, some of the fish/ingredients listed as the main course might be difficult to get in the US, so adjustments would need to be made.Look for recipes to be featured on The Pub and Grub Forum.
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