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The Country Cooking of Ireland
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The Country Cooking of Ireland
Unavailable
The Country Cooking of Ireland
Ebook881 pages6 hours

The Country Cooking of Ireland

Rating: 4.5 out of 5 stars

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About this ebook

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheese makers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
LanguageEnglish
Release dateDec 21, 2012
ISBN9781452124056
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The Country Cooking of Ireland
Author

Colman Andrews

Colman Andrews was a cofounder of Saveur, and its editor-in-chief from 2002 to 2006, and later became the restaurant columnist for Gourmet. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times. The recipient of eight James Beard Awards, Andrews is the coauthor and coeditor of three Saveur cookbooks and seven of his own books on food. Andrews is the editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com) that logs approximately ten million monthly unique visitors.

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  • Rating: 4 out of 5 stars
    4/5
    It's not a bad book, but it is aimed at a US audience. For me it lost points when it claimed on one page that Corned Beef was quite prevalent in Ireland and then on the following page talked about how a lot of Irish beef was boiled because Irish people used the cows for a lot more than meat and that when they were killed they were quite old.Full of some newer cooking, gleaned from a lot of other sources, including some of the masters of cooking in Ireland this looks at a lot of different foodstuffs and how it's used and creates recipies with them. It is a smidge patronising occasionally and probably more useful as a coffee table book than anything else.