Good Food from Ireland

Fülszöveg

GOOD FOOD FROM IRELAND
Galway Oysters, Limerick Ham, Dublin Bay prawns, Wicklow venison, Connemara lamb - all wonderful Irish produce renowned for freshness and quality. Now that there is a renewed appreciation of natural, tasty, unprocessed food, Ireland, with its clean waters and lush, unpolluted farmland, is potentially a gourmet's paradise. Traditional dishes such as Dublin Coddle, Irish Stew and Colcannon are being revived in top restaurants by a new generation of Irish chefs, who are also evolving their own distinctive style of cooking to make the most of Ireland's natural resources.
In this delightfully entertaining, immensely practical and well-researched book Georgina Campbell has gathered together an enticing collection of traditional and modern
Irish recipes. From authentic versions of hearty and nourishing classics such as Cockle and Mussel Chowder, Spiced Beef, Potato Apple Cake and Irish Whiskey Trifle, to surprisingly light dishes such as Tomato and Fresh... Tovább

Fülszöveg

GOOD FOOD FROM IRELAND
Galway Oysters, Limerick Ham, Dublin Bay prawns, Wicklow venison, Connemara lamb - all wonderful Irish produce renowned for freshness and quality. Now that there is a renewed appreciation of natural, tasty, unprocessed food, Ireland, with its clean waters and lush, unpolluted farmland, is potentially a gourmet's paradise. Traditional dishes such as Dublin Coddle, Irish Stew and Colcannon are being revived in top restaurants by a new generation of Irish chefs, who are also evolving their own distinctive style of cooking to make the most of Ireland's natural resources.
In this delightfully entertaining, immensely practical and well-researched book Georgina Campbell has gathered together an enticing collection of traditional and modern
Irish recipes. From authentic versions of hearty and nourishing classics such as Cockle and Mussel Chowder, Spiced Beef, Potato Apple Cake and Irish Whiskey Trifle, to surprisingly light dishes such as Tomato and Fresh Basil Soup, Quail with Apples, and Rosleague Rhubarb Tart, she demonstrates that Irish food, though based on simple country ingredients, can rise to the most sophisticated occasion. Furthermore, she does full justice to the glorious Irish tradition of baking, with a remarkably comprehensive chapter on soda breads, scones, potato cakes, bracks, fruit cakes and many other breakfast and teatime delicacies.
Beautifully illustrated in colour, this book is an inspiration not just for lovers of Ireland but for everyone who enjoys good food made from the finest ingredients. Vissza