Product Description
Irish-born Flynn, who owns and runs The Tannery restaurant in County Waterford, Ireland, enlivens his first collection of recipes with piquant stories of the culinary lifestyle. More a celebration of food and life, than a straightforward cookbook. In addition to inventive recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, Red Onion, Radish and Butterleaf Lettuce, Flynn also includes more basic soups, sauces, home-made condiments, and decadent desserts. This collection will delight those who love fine cooking with a Hibernian flair and who relish stories cooked up in the life of a chef. ... Read more

Product Description
From starters to puddings, a delicious selection of recipes using the best of Irish ingredients is presented in this cookbook of traditional Irish cooking. The recipes are practical, easy, and quick to prepare. They include traditional favorites such as Dublin Bay prawns, Dublin Coddle, Kerry apple cakes, Irish stew, Christmas pudding, and the famous Irish coffee. The recipes use the best, most loved Irish food ingredients, such as succulent salmon, nutty brown flour, and creamy cheeses. The recipes are accompanied by drawings and fascinating stories of Irish folklore and legends. ... Read more

Product Description
A compilation of recipes from the Irish tradition offers a wide range of Irish breakfasts, soups, fish dishes, main course meats, potatoes, side dish extras, pastries, puddings both warm and cold, preserves and jams, and sauces. ... Read more

Customer Reviews (1)

Review:Little Book of Irish Family Cooking
Although some recipes are interesting, the book requires somewhat of an advanced knowledge of Irish cooking.Some required ingredients are rare in the U.S.A bit difficult to use. ... Read more

Product Description
From the Oyster Festival in Galway to the Strawberry Festival in Wexford, from St. Patricks Day to Michaelmas, from Christmas pudding to food for wakes, the background folklore given for each recipe is as vibrantly interesting as the recipes themselves: Spring Tonic Nettle Soup takes its place near a St. Valentines recipe for Chocolate Almond Tart; the colorful cocktail recipe Irish Flag nestles next to two hearty recipes for Colcannon (one with kale and one with cabbage); Peat Moss-Smoked Beef Filet precedes a Whiskey Cream Christening Cake. ... Read more

Product Description
At last here comes a definitive, entertaining and easy to use Irish cookbook bursting with the colours and flavours of Irish food. With chapters on breads & baking, breakfasts, soups, starters, mains, desserts & drinks, this book also includes festive dishes and fascinating details of Irish food traditions and folklore. Written by Biddy White Lennon, this book focuses on the simple, easy to find ingredients which are at the heart of Irish cooking. This comprehensive cookbook is fully illustrated with new colour photographs and written in an easy accessible style with step-by-step instructions. ... Read more

Product Description
Featuring advice and wonderful anecdotes from the original edition and including over 100 classic Irish recipes with everything from wholemeal brown bread, fruit scones and baked custard to lamb stew, beef pot-roast and roast chicken, Full & Plenty: Classic Irish Cooking is an excellent addition to the cookery book shelf of any kitchen.The original Full & Plenty was published as a single volume book in 1960. It was the definitive reference book in every Irish kitchen. In this newly formatted and redesigned hardback, Mercier Press brings a selection of these classic Irish recipes to a whole new audience.""A worthwhile book for the seasoned writer."" Library Journal ... Read more

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This work combines traditions from the past with modern influences from all over the world, which are shaping the style of the cooking evolving in Ireland today. ... Read more

Product Description
It is often said that bread is the stuff of life, but it is high time to forget about store-bought bread and indulge in a little home baking! The Best of Irish Breads and Baking delights in the wonders of home baking by gathering together the best recipes of both traditional and contemporary recipes. Breads and Baking covers all aspects of the baking process, from the very best of breads, bracks, scones, puddings and preserves to their storage, usage, and life span.

An invaluable delight to both professional and novice alike, the author includes a fascinating history of the Irish breadmaking tradition. Recipes range from old favorites, such as Irish brown soda bread, blackberry jelly, Irish tea-cake and Irish whiskey cake to the more unusual treats such as Ballylickey Yummy Cake and Ballymaloe Walnut Meringue.

A very useful aspect of The Best of Irish Breads and Baking will be the "Festive Fares" section which contains recipes which can be used on many festive occasions like Hallowe'en, Christmas, Easter and Irish style Weddings. ... Read more

Customer Reviews (4)

Excellent General Manual on Irish Baking. Buy It!
`The Best of Irish Breads & Baking' by Georgina Campbell, sponsored by the Irish company, Shamrock Foods, is the third book of Irish baking I have reviewed, and it nicely fits between the areas covered by Tim Allen's `The Ballymaloe Bread Book' and Margaret M. Johnson's `Irish Puddings, Tarts, Crumbles, and Fools'. Before comparing the three books in detail, I'll survey Ms. Campbell's contents.

This is a very nicely sized, relatively inexpensive book, listing at $15 or 15 euros which concentrates, like Ms. Johnson, on recipes from local Irish baking and hospitality establishments.

The chapters, with virtually no surprises, are:

Soda Breads and Scones, confirming once again that THE classic Irish bread is a brown soda bread and not the familiar Irish-American all white flour soda bread. I was pleased to find, however, a recipe for that familiar Irish-American soda bread with many flavorings added. One of the more unusual sections in this chapter is a method for making buttermilk from skimmed milk and yeast. I find immense irony in this method, as yeast is being used to make an ingredient for a yeastless quick bread. It also gives the yogurt method for making buttermilk, but makes no mention of the quick sour milk method or of powdered `instant buttermilk' products.

Hot Off the Griddle covers things which many people may not consider `baking' as they are recipes to be made from batters on top of the stove, including cakes made from batters with oats, potatoes (for boxty), apples, and flour. If you happen to be a big breakfast fan, this chapter may alone be worth the price of admission.

Tea Breads, Bracks, & Buns cover what in the United States would tend to be lumped together as muffins and their allies such as gingerbread and fruit breads.

Yeast Breads explores baking with packaged yeasts, either fresh brewer's yeast or dried yeast packets. One interesting fact in this chapter is that Irish wheat is soft, much like that from the southern United States such as White Lily flour. The explanation for the Irish love of soda bread is not this, but the fact that few Irish households had the kinds of ovens needed for baking yeasted breads. This may not be complete, as the same could probably be said of Italy, one of the capitals of yeasted bread traditions. While this chapter focuses on native Irish recipes, there are a fair number of imports from the Mediterranean using things like onion and garlic in the breads.

Cakes and Biscuits is the chapter which contains the recipes for the kind of seed cakes and biscuits which Bilbo Baggins probably served to Thorin Oakenshield, his band of dwarfs, and Gandalf the wizard in that magical moment at the beginning of the novel, `The Hobbit'. If you are a Tolkien fan, this chapter alone may be worth the book. Note that biscuits, here, is the English sense of biscuits as `cookies' and not what we recognize as, for example, southern buttermilk biscuits, which are much more similar to Irish scones.

Pastry and Puddings involves another English / Irish usage which may be unfamiliar to Americans, as `puddings' here refers primarily to desserts, primarily those made with custards. Oddly, the lion's share of recipes in this chapter are for cakes, pies, and tarts, rather than custard based desserts. There is another fair share of European influence in recipes for strudel (Austrian) and frangipane (French).

Festive Fare is one of my favorite kinds of chapters, as it gives recipes for occasions where you get an excuse to bake something delicious and fattening. I'm especially fond of these Irish dishes, as they contain the mother lode of inspirations for mincemeat pies and fruitcakes. The emphasis here is on Christmas, Easter, and Halloween, our favorite culinary holidays other than Thanksgiving.

If you have room for only one book on Irish baking, especially if you don't have a lot of books on general baking techniques, this is the best of the three books I cite here. Tim Allen's Ballymaloe book ranges far beyond Ireland, because his focus is what is made at the Ballymaloe restaurants for their guests, not what is traditional in Ireland. Thus, he includes a chapter on sourdough plus chapters on major Italian specialties such as pizza. Ms. Campbell does not touch sourdough (using natural yeasts) at all. Since Campbell covers both desserts and bread baking, it is also more general than Johnson's book on desserts. And, Campbell goes into a bit more detail on general baking technique, although not as much as the great bread baking specialists such as Peter Reinhart.

I am especially happy to say all measurements are in both metric and English systems and for things like flour, both weight (lb or grams) and volumetric (cups) units are given. This is another reason to pick this book if you can only have one. Otherwise, all three books have much to offer.

Highly recommended.

really nice cookbook!
I used a friend's copy of this book for a specific recipe (whole wheat banana bread). I've tried many of the other recipes and I've not found one I don't like. I HAD to buy my own copy. The food is tasty, appealing and chock full of healthy ingredients. It's nice to find a cookbook with so much variety and great alternatives to grocrey store premade baked item. This is a keeper!!!

Neat Book straight from Ireland!
This is NO ripoff.It's the real deal.Straight from the Irish presses and shipped to America.The breads and baked goods are authentic and unbelieveably delicious.I can't praise it enough for its authenticity.

Well worth it!
This book is an excellent choice for the person who is interested in authentic Irish baking.There are many variations on the traditional brown bread and all I have tried taste really good.The recipes are easy to follow and a lot come from top guest houses.The "Irish Apple Cake" is wonderful and freezes beautifully.It also has a few Irish American recipes along side the traditional versions.The scones, sweet breads - in fact everything I have baked from this book has been wonderful. ... Read more