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The Country Cooking of Ireland (2009)

by Colman Andrews

Other authors: Darina Allen (Foreword), Christopher Hirsheimer (Photographer)

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1131194,182 (3.75)None
Celebrates the cuisine of Ireland with more than 225 recipes for traditional dishes, including stews, breads, puddings, soups, and desserts.
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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. ( )
  wyvernfriend | Apr 22, 2010 |
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Author nameRoleType of authorWork?Status
Colman Andrewsprimary authorall editionscalculated
Allen, DarinaForewordsecondary authorall editionsconfirmed
Hirsheimer, ChristopherPhotographersecondary authorall editionsconfirmed
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Celebrates the cuisine of Ireland with more than 225 recipes for traditional dishes, including stews, breads, puddings, soups, and desserts.

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