The Irish Pub Cookbook
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|Format: ||Paperback, 224 pages|
|Other Information: ||Illustrated|
|Published In: ||United States, 24 February 2006|
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
Table of Contents
Starters; 1. Mussels in Garlic and Guinness; 2. Prawn Cocktail with Marie Rose Sauce; 3. Salmon Cakes with Dill and Wine Sauce; 4. Smoked Salmon Pate; 5. Oysters with Migonette Sauce; 6. Oysters Baked with Garlic and Herbs; 7. Chicken Liver Pate with Red Onion Marmalade; 8. Deep Fried St. Killian with Cumberland Sauce; 9. Bacon-Potato Cake; 10. Blackboard Special: Blue Cheese-Stuffed Mushrooms; Soups; 11. Potato-Leek Soup; 12. Farmhouse Vegetable Soup; 13. Parsnip and Apple Soup; 14. Pumpkin, Vanilla, and Wild Garlic Soup; 15. Cream of Cauliflower Soup; 16. Paddy Burkes Pepper Soup; 17. Spring Pea Soup with Homemade Croutons; 18. Seafood Chowder; 19. Homemade Stocks; 20. Blackboard Special: Bacon, Blue Cheese, and Courgette Soup; Chapter Three Salads; 21. Smoked Chicken and Avocado Salad with Walnut Vinaigrette; 22. Chicken and Asparagus Salad with Ginger-Sesame Dressing; 23. Pancake Chicken Salad with Raspberry-Mustard Vinaigrette; 24. Bibb, Bacon, and Apple Salad with Camembert Dressing; 25. Spinach Salad with Pears and Bellingham Blue Cheese Dressing; 26. Ploughman's Lunch; 27. Rocket, Beet, and Goat Cheese Salad with Whole-grain Mustard Vinaigrette; 28. Crab and Avocado Tian; 29. Blackboard Special: Warm Scallop Salad with Cider Dressing; Chapter Four Hotpots, Meat Pies, Savory Tarts; 30. Irish Stew; 31. Dublin Coddle; 32. Guinness Beef Stew; 33. Beef and Guinness Pie; 34. Shepherd's Pie; 35. Chicken and Ham Pie; 36. Beef and Vegetable Pepper Pot; 37. Tomato Tarte Tatin; 38. Four Cheese Torte with Tomato, Pepper, and Pesto; 39. Caramelized Onion and Nettle Tarts; 40. Blackboard Special: Mushroom Risotto With Clonakilty Black Pudding; Chapter Five Meat and Potatoes; 41. Bacon and Cabbage; 42. Baked Limerick Ham; 43. Cheese-Stuffed Chicken Supreme; 44. Breast of Chicken with a Bellingham Blue and Walnut Crust; 45. Roast Chicken with Bacon and Leeks; 46. Caramelized Duck Breast with Pineapple Chutney; 47. Braised Lamb Shanks with Redcurrant Sauce; 48. Wicklow Lamb with Basil Dressing and Green Bean Saute; 49. Bushmills Stuffed Sirloin; 50. Potatoes; 51. Blackboard Special: Cider-Braised Chicken and Cabbage; Chapter Six Seafood; 52. Monkfish Wrapped in Bacon with Mustard Dressing; 53. Stuffed Salmon en Croute; 54. Pan Seared Salmon with Basil Risotto; 55. Seafood Mornay; 56. Smoked Haddock Casserole; 57. Prawns and Bacon with Mustard Sauce; 58. Cod 'n Chips with Lemon Aioli; 59. Blackboard Special: Paddy Burkes Harvest of the Sea; Chapter Seven Sweets; 60. Apple-Berry Crumble; 61. Bread and Butter Pudding with Hot Whiskey Sauce; 62. Pear and Almond Tart; 63. Irish Chocolate Cake; 64. Marbled Chocolate Mousse Cake; 65. Irish Cream Cheesecake; 66. Murphys and Baileys Cheesecake; 67. Guinness Black and White Chocolate Mousse; 68. White Chocolate Terrine; 69. Banoffi Pie; 70. Blackboard Special: Pavlova with Fresh Fruit.
About the Author
Margaret M. Johnson is a noted cookbook author and journalist. She has written for numerous publications and is the author of The New Irish Table, Irish Puddings, Tarts, Crumbles, and Fools and The Irish Heritage Cookbook from Chronicle Books. When she is not visiting her ancestral home of Ireland, she lives in New York.
22.71 x 21.39 x 1.93 centimetres (0.82 kg)|
15+ years |