No comments about In an Irish Country Kitchen: A Cook's Celebration of Ireland.

No comments about Food & Feast in Tudor England (Food & Feasts).

No comments about The Irish Kitchen.

2 comments about Irish Food & Folklore (Food & Folklore).

1. Clare Connery has never lost touch with her roots in the countryside of the north of Ireland. Not for her the ephemeral fashion food fads which are here today and gone tonight! She chooses to concentrate on all that is good and wholesome from the land of green and plenty.

   Her first major book 'In an Irish country kitchen' is an outstanding work tracing the culinary history of Ireland set against the colourful social development of the island.It is Easy to read and beautifully illustrated.If you cannot travel to Ireland then read this book and you'll be transported there.

   'Irish Food and Folklore' is her third Irish book (she has other subjects close to her heart and her other books include a beautiful Salad book now also available in softback, and the very recent 'Vegetable Book').

   'Irish Food and Folklore' is a super introduction to the essence of Irish food. Read about the myths and legends that have contributed to many people's fascination with Ireland and try the many easy to follow traditional recipes which really do work!




2. Having read and entertained my guests to the wonderful delights of this truly Irish cookery book, I felt I should share my enthusiasm of it with fellow Amazon readers. It adds a touch of traditional Irish cuisine to our rather Scottish based diet! Clare Connery really has produced a Gem with this book and may she continue to do so.

No comments about The Creators: Individuals of Irish Food.

1 comments about Traditional Irish Cookbook: Full & Plenty, Fish & Meat (Full & Plenty).

1. Maura Laverty's Full & Plenty 2: Fish & Meat is a traditional Irish cookbook presenting over 450 recipes for classic Irish soups, fish, vegetables, meat, poultry, game, leftovers and sauces. All recipes have been kitchen-tested to ensure mouth-watering results. In addition to the recipes, Full & Plenty 2 also features numerous cooking tips and techniques, from the five classifications of soup to how to preserve beans, to an anecdotal story that illustrates the proper function of a sauce. From Steak and Kidney Pudding; Pork Pie; and Potato Soup; to Cornish Pastries; Kidney Stew; and Liver in Cider, Full & Plenty 2 is highly enjoyable not only as a source for preparing unique menus for delicious dinners, but also as wry armchair reading for those who enjoy to peruse cookbooks with a little extra zest for digression.

No comments about A Simply Delicious Irish Christmas.

No comments about The Art of Irish Cooking.

1 comments about Ted Hughes's Tales from Ovid (Faber Plays).

1. Erotic, comical, dramatic, shocking, and mystical, this is a fascinating collection of some of Ovid's greatest stories. Adapted for the stage, these ancient stories embody some of the most pressing issues in modern society, while paying homage to their deep roots in classical antiquity. A must-read for the student of classical studies and mythology, and anyone with an imagination or a yen for the fanciful. The characters of Juno, Jupiter, Bacchus and others are brought to life and highlighed with amazing color and depth. This is your chance to acquaint - or refamiliarize yourself - with the ancient world. You will not be disappointed!

1 comments about New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland.

1. `New Irish Cookery' by Irish / Canadian chef / restauranteur / culinary TV hosts Paul and Jeanne Rankin is similar to a lot of Irish, Japanese, Thai, Italian, and you name it books claiming to give new recipes based on a strong existing tradition. Among Irish cuisine books of this type, it is most similar to `Elegant Irish Cooking' by culinary scholar, teacher and professional chef, Noel C. Cullen Ed.D, CMC, AAC in that most of the `new' recipes were developed by the authors at their Irish restaurants.
   
   While this book is substantially less expensive than Cullen's book, it is also a substantially lower value, as Cullen's book (see my review of same) begins with a great survey of Irish culinary history and includes recipes from both the author's chef experience plus recipes from other important Irish chefs. So, while Cullen covers the historical perspective much better, he also covers the modern Irish culinary scene much better than the Rankins.
   
   This book commits the fallacy of touting the value of the recipes by touting the freshness of their ingredients. To an American reader, this is worthless, as we simply do not have access to the same Irish ingredients, at least not as fresh as what is available to the authors. While I have detected an emerging availability of new Irish ingredients in American megamarts, we certainly do not get fresh Irish seafood, lamb, poultry, game, cream, or mushrooms, as we generally have plenty of these of our own. The authors compound their error by identifying the freshness of the ingredients as the thing that makes these recipes Irish!
   
   Just like great hospitality and enjoyment of the table, every major cuisine around the world brags about the freshness of their ingredients. And, most writers make it sound like they were the ones who invented the use of fresh ingredients. I am generally willing to take this flummery with a grain of salt if the book has a lot more to offer. And, this IS a good book of recipes. It's just that it is more accurately labeled as new recipes by two Irish cooks. As the cooks are from a very good restaurant, this makes it just a bit better than `The New Irish Table' by Irish-American culinary journalist, Margaret M. Johnson, but not nearly as good as Cullen's book.
   
   I would also warn inexperienced cooks about the somewhat brief descriptions of recipe procedures in many of these recipes. I found, for example, the instructions for making mayonnaise to be just a bit too brief for an amateur and the rather unusual description of an `in paper' technique to be just a bit odd, as it made it sound as if one was frying tin foil!
   
   Since the author's premise is that these are Irish recipes because they use fresh Irish ingredients, you will find a lot of recipes whose technique looks remarkably French, Spanish, Italian, or even Peruvian (see ceviche).
   
   If you simply must have every available Irish cookbook or you happen to live in Ireland, where all these ingredients are readily available, you will not be disappointed with this book. I am especially happy with the authors' giving both English and metric measurements, as the more books with both brings us closer to being comfortable with metric measurements. But, if you want real `new' Irish cooking, get Cullen's book. If you want traditional Irish cooking, get `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen. If you want a healthy dose of Irish cooking and accompanying folklore, get `Celtic Folklore Cooking' by culinary writer and folklorist, JoAnne Asala.
   
   All in all, this is an `average' cookbook that puts too much weight on how great the recipes are because they use ingredients that in general, are not available to us.