From hearty roasts to innovative vegetable dishes, from trays of
fresh-baked scones to rich, eggy cakes, and from jams bursting with
tart fruit to everything you can do with a potato, there's no food
so homey and family-oriented, so truly mouthwatering as real Irish
food. People in Ireland are sometimes mortified by what Americans
think of as "Irish food." That's because the real thing is much
subtler and more delicious than any platter of overcooked corned
beef and mushy cabbage could ever be. Real Irish food is brown soda
bread so moist it barely needs the yolk-yellow butter; fragrant
apple tarts with tender, golden crusts; rich stews redolent of
meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot
from a skillet directly onto the plate. Forget meatloaf or mac and
cheese-this stuff is the original comfort food. Real Irish Food is
the first comprehensive cookbook to bring classic Irish dishes to
America with an eye for American kitchens and cooks, and with tips
and tricks to help reproduce Irish results with American
ingredients. Transform plain white fish by baking it with grated
sharp cheese, mustard, and crumbs. Discover that celery takes on
new life when sliced, simmered in chicken stock, and served in a
lightly thickened sauce. Homemade Irish Sausages Potted Shrimp and
Potted Salmon Finglas Irish Stew with Dumplings Whiskey Chicken and
Roast Goose with Applesauce Boxty, Cally, Champ, and Colcannon
Apple Snow, Almond Buns, and Summer Pudding Elderflower Lemonade,
Black Velvet, and Ginger Beer Cherry Cake, Custard Tart, and Brandy
Butter Create a taste of Ireland in your own kitchen with David
Blowers authentic recipes, illustrated in full color. Skyhorse
Publishing, along with our Good Books and Arcade imprints, is proud
to publish a broad range of cookbooks, including books on juicing,
grilling, baking, frying, home brewing and winemaking, slow
cookers, and cast iron cooking. We've been successful with books on
gluten-free cooking, vegetarian and vegan cooking, paleo, raw
foods, and more. Our list includes French cooking, Swedish cooking,
Austrian and German cooking, Cajun cooking, as well as books on
jerky, canning and preserving, peanut butter, meatballs, oil and
vinegar, bone broth, and more. While not every title we publish
becomes a New York Times bestseller or a national bestseller, we
are committed to books on subjects that are sometimes overlooked
and to authors whose work might not otherwise find a home.
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