Product Description
Ingredients, techniques and over 70 traditional and authentic recipes. Discover the best of classic and modern food from Ireland: the culinary history and traditions, the locations, ingredients and preparation techniques, with every dish shown step-by step. ... Read more

Product Description
The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service - household ordinances, regulations and commentaries - to critical study in an attempt to reconstruct the precise rituals and customs of dinner.

An underlying intention is to rehabilitate the medieval Englishman as someone with an appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.

A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right. ... Read more

Customer Reviews (3)

thorough and interesting
this book, all 484 pages with an additional 120 of bibliography and indices, is very well researched and organized. the scholarship is outstanding with numerous drawings of floorplans to illustrate the text. the 'recipes' are clear with thorough and interesting commentary on both the ingredients and purpose or rationale behind the technique. the author also explains how these early foods have morphed into more common current dishes.

A really great read for anyone interested in medieval domestic life, early european food history or the evolution of european domestic architecture

More medieval pleasures
Rob Hardy's wonderful review says it all--almost.I want to add that anthropologists like me will LOVE this book--it's both archaeologically and culturally sophisticated, and even has some biological anthro (nutrition levels) and linguistics (lots on Middle English), thus hitting all our "four fields."In particular, it's an archaeologists' dream, correcting a lot of mistakes in the archeo literature and adding much to knowledge.
Historians will also benefit.The old nonsense about Europe being boorish and uncouth in the Middle Ages, with kings wiping their hands on passing dogs or throwing food at each other, is still very much with us, and Norbert Elias' nonsense about "civilizing missions" is still taken seriously.This book corrects all that, going into great detail about medieval manners, which, for the elite, were more persnickety than anything today, and even for the ordinary people were pretty refined.The fact is that there has never been a society without table manners. Even small hunting-gathering bands have their etiquette and taboos.
It is worth noting that Brears is such a good writer that the reader never tires of even the most minute descriptions of buckets, knives, and tablecloths.Especially if the reader is an archaeology junkie (as I am), but I should think anyone who cares about food would be interested.
The recipes are modernized and thus much more usable than the originals, which never bother with things like quantity or preparation details.
Overall, the reader gets an amazing sense of what real life was like in that world.Brears quotes the old proverb "the past is a different country," and indeed the English middle ages was little like anything today--though many of the high points of this book are Brears' reminiscences of his experience with ancient customs still practiced in remote corners of Britain in his youth.

Comprehensive Medieval Authenticity
If you have any idea of how people ate in England six hundred years ago, you may well have gotten it from Hollywood productions featuring castles in which rollicking banqueters dined exclusively on whole suckling pig, and practiced their belching and food-throwing at table.It won't come as any surprise that what makes good movies can make bad history.If you are interested in food, cooking, and historic recipes, and you want to get a more accurate picture than Hollywood offers, Peter Brears is your man.He started work in British museums fifty years ago, and worked in the excavation of various castles.He not only catalogued domestic artifacts but used reproductions of the old tools, old stoves, and old foodstuffs to bring forth authentic medieval banquets.In a massive study, _Cooking & Dining in Medieval England_ (Prospect Books), Brears looks at every aspect of the subject, from kitchen design, tools, and techniques to what happened to the leftovers when all was done.The chapters, each of which explains a specific office of the kitchen like the bakehouse or the saucery, have recipes included, so that those who want to eat like knights and their ladies can do so.Each chapter is also richly illustrated with useful line drawings by the author himself, making this a particularly good-looking volume.

Kitchens were integrally planned within medieval castles and houses.These ancient structures were planned out, not thrown together, and we even know the names of some of the architects.Since the kitchen was a central core of domestic effort, the architects took its situation into consideration, first with detached kitchens and then with those integral within the castle.The architect had to plan for security of food and utensils, efficiency of food preparation, and cleanliness.Every department gets its chapter here, including the Dairy, the Brewhouse, the Boiling House, and the Buttery.That last one has nothing to do with dairy products, but rather of the butts, or barrels, of liquid refreshment.There is a fascinating chapter on kitchen tools, many of which would not look out of place in a modern kitchen.Others like horsetail plants used to clean pewter are long gone (the plant was called "scourwort" or "pewterwort").Brears explains that the meals were timed to daylight hours, which would be very early in the winter, and the fare of course varied by season, but varied most of all because of religious proscriptions in a complicated calendar of feast and fast days.He also points out that there was cleverness (or knavery) in getting around meatless days or weeks.It was all right, some said, during all-fish fasts to serve barnacle geese since these were from barnacles or even grew on trees, and since beavers had scales on their tails, the tail ("weight up to 4 lb, and being very good eating") was acceptable.

You won't find beaver tails in the extensive recipes here, nor such things as lampreys which were considered a great delicacy.You will find hedgehog, but thankfully this a pork ball fitted with almond slivers to act as hedgehog spines.There is other whimsy here: you might try cooking a cockatrice, a mythical creature believed hatched from a hen's egg incubated by a snake.This chimera was manufactured with the front part of a rooster joined to the hind of a pig.Do not be surprised to find Cream Bastard ("A Custard Without Yolks").You will find plenty of pottage, but Brears reminds us that this is merely a term for something cooked in a pot.He has apparently had experience with medieval re-enactors who get this wrong."`This,' they exclaim, "is pottage!" - thrusting forward a bowl of grim, grey, and gritty gruel, unskimmed, smoke-flavoured and foul.Any medieval cook who served such a mess would have been soundly disciplined or, perhaps even worse, made to eat it."He also berates the chefs on TV who bake "pig's heads in the oven without any preparation, thus producing an unhygienic, inedible, and wasteful mess, totally alien to the magnificent medieval dish."Let them instead follow his extensive directions here, starting with boning and pickling three weeks ahead of serving, and finishing with re-insertion of the tusks for show, and half-cherries for eyes.The recipes are modernized when necessary; medieval cooks used a lot of verjuice, for instance, which was commonly the juice of crab apples, and here lemon juice or white wine vinegar is substituted.And if you really want to get medieval, you can make all the food and prepare a party such as the one for Archbishop Neville's enthronement, which Brears illustrates comic-book style in seventy panels, from setting up the tables to everyone's departure.If Brears ever asks you to dinner, go.In the chapter on the saucery, he tells about making Sauce Ginger, Sauce Parsley, Sauce Rous, and more, explaining that these were kept in tall jugs in the medieval saucery, but "I now keep them all in glass jars for use at everyday meals."
... Read more

Product Description
Irish cookbook. ... Read more

Customer Reviews (1)

Enthusiastically recommended
The follow-up to the award-winning, "An Irish Adventure with Food", Second Helpings: Further Irish Adventures with Food collects the ongoing wisdom and discoveries of veteran chef Paul Flynn. Divided into monthly chapters, each of which is orchestrated around ingredients that are in season during that time, Second Helpings is more than a recipe book; it is also an invitation to share the joys and stories of Flynn's kitchen. Full-color photographs illustrate such delicacies as Poached Smoked Haddock with Creamy Egg Sauce, Baked Pears with Gingerbread and Cream, Chocolate Ripple Semifreddo with Amaretto Caramel, and much more. Enthusiastically recommended for intermediate to advanced chefs interested in learning how to create mouth-watering delicacies from a master. ... Read more

Product Description
This is a practical book for those who love to cook in the Irish style. It is ideal for all markets and offers over 100 recipes. It contains a complete range of dishes from farmhouse breakfast with drisheen to steamed oat and honey pudding. ... Read more

Product Description

Irish country cooking, though simple, draws on a magnificent tradition established over centuries. Every town and village has its local specialty -- it may be the breads and cakes of the northern counties, the rich milk and dairyproducts of Tipperary and the central plain, or the variety of fish and seafood from Ireland's extensive coastline and numerous rivers and lakes.

In a text that is both literary and academic, Clare Connery traces the agricultural and culinary traditions of the Irish people, referring to original historical sources as well as archeological evidence. She captures the vitality of the farming community in her lively descriptions of markets and fairs such as Ballinasloe in County Galway and the Puck Fair at Killorglin in West Kerry. She explores the wealth of food festivals and customs and includes nostalgic anecdotal details of her own childhood summers in the countryside of Armagh and Cavan. Finally she takes the reader into the heart of the traditional Irish kitchen, where for centuries all the family's food was cooked over an open turf fire.

Clare Connery presents a mouth-watering collection of more than 150 recipes from both the past and present, including leek and oatmeal broth, Dublin Bay prawns, Irish spiced beef, pot roast pheasant, soda bread, griddle scones, and potato-apple cake. They are complemented by Christopher Hill's stunning color photographs, which strongly evoke the heart and soul of Ireland and the spirit of the Irish country kitchen. ... Read more

Product Description
In The Irish Cookbook, traditional Irish dishes are adapted to suit present day tastes and lifestyles. It includes plenty of modern recipes using our finest fresh seafood, farmhouse vegetables, prime Irish meats and cheeses. The book will be invaluable to the reader for all occasions, whether they want a quick and easy snack, a family meal or are entertaining for a special occasion. The author passionately believes that tasty food that is good for you can be achieved by anyone, once they have a few basic skills and recipes. This is what she provides here, writing simply and clearly and avoiding the use of difficult culinary terms which might confuse the inexperienced cook. This is a revised and updated edition of the bestselling version which was first published in 1971. ... Read more

Product Description
Paul and Jeanne Rankin, who brought us the best of Irish food in Gourmet Ireland, return with their latest cookbook—140 recipes that reinterpret traditional Irish cooking, from a buttery soup of oysters and leeks to a honey-roasted ham with cabbage and potatoes. ... Read more

Customer Reviews (1)

Nice Collection of Recipes from an Irish Chef.
`New Irish Cookery' by Irish / Canadian chef / restauranteur / culinary TV hosts Paul and Jeanne Rankin is similar to a lot of Irish, Japanese, Thai, Italian, and you name it books claiming to give new recipes based on a strong existing tradition. Among Irish cuisine books of this type, it is most similar to `Elegant Irish Cooking' by culinary scholar, teacher and professional chef, Noel C. Cullen Ed.D, CMC, AAC in that most of the `new' recipes were developed by the authors at their Irish restaurants.

While this book is substantially less expensive than Cullen's book, it is also a substantially lower value, as Cullen's book (see my review of same) begins with a great survey of Irish culinary history and includes recipes from both the author's chef experience plus recipes from other important Irish chefs. So, while Cullen covers the historical perspective much better, he also covers the modern Irish culinary scene much better than the Rankins.

This book commits the fallacy of touting the value of the recipes by touting the freshness of their ingredients. To an American reader, this is worthless, as we simply do not have access to the same Irish ingredients, at least not as fresh as what is available to the authors. While I have detected an emerging availability of new Irish ingredients in American megamarts, we certainly do not get fresh Irish seafood, lamb, poultry, game, cream, or mushrooms, as we generally have plenty of these of our own. The authors compound their error by identifying the freshness of the ingredients as the thing that makes these recipes Irish!

Just like great hospitality and enjoyment of the table, every major cuisine around the world brags about the freshness of their ingredients. And, most writers make it sound like they were the ones who invented the use of fresh ingredients. I am generally willing to take this flummery with a grain of salt if the book has a lot more to offer. And, this IS a good book of recipes. It's just that it is more accurately labeled as new recipes by two Irish cooks. As the cooks are from a very good restaurant, this makes it just a bit better than `The New Irish Table' by Irish-American culinary journalist, Margaret M. Johnson, but not nearly as good as Cullen's book.

I would also warn inexperienced cooks about the somewhat brief descriptions of recipe procedures in many of these recipes. I found, for example, the instructions for making mayonnaise to be just a bit too brief for an amateur and the rather unusual description of an `in paper' technique to be just a bit odd, as it made it sound as if one was frying tin foil!

Since the author's premise is that these are Irish recipes because they use fresh Irish ingredients, you will find a lot of recipes whose technique looks remarkably French, Spanish, Italian, or even Peruvian (see ceviche).

If you simply must have every available Irish cookbook or you happen to live in Ireland, where all these ingredients are readily available, you will not be disappointed with this book. I am especially happy with the authors' giving both English and metric measurements, as the more books with both brings us closer to being comfortable with metric measurements. But, if you want real `new' Irish cooking, get Cullen's book. If you want traditional Irish cooking, get `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen. If you want a healthy dose of Irish cooking and accompanying folklore, get `Celtic Folklore Cooking' by culinary writer and folklorist, JoAnne Asala.

All in all, this is an `average' cookbook that puts too much weight on how great the recipes are because they use ingredients that in general, are not available to us.
... Read more

Product Description
This celebration of the culinary traditions of the Emerald Isle features soups such as Leek and Thyme, main courses of Guiness and Oyster Pie or Irish Stew, and puddings such as Chocolate Carragheen with Irish Coffee Sauce.With practical hints and stunning photography throughout, this book captures the real essence of the unique Gaelic spirit. ... Read more

Customer Reviews (1)

Very Good collection of Classic Irish Recipes. Very British!
`The Irish American Cookbook' by Biddy White Lennon and Georgina Campbell and `The Taste of Ireland In Traditional Home Cooking' by Matthew Drennan are two relatively inexpensive new books on Irish cooking with lavishly illustrated recipes done with color photographs and very nicely written procedures. Both books are excellent first books on Irish cooking with slightly different audiences. The larger, more expensive Lennon and Campbell book is great if you are really interested in a sound introduction to Irish cuisine and are quite interested in wanting to know a lot more about it. The smaller Drennan book is great if you simply want a few good authentic Irish recipes to make around St. Patrick's Day with superior guidance on how to make them, but you have no interest in studying Irish cuisine, its history, and its `terroir'.

One important word of warning. Both books were written and published for an Irish and UK audience, so there are several expressions which are familiar to residents of the British Isles, but which may not be entirely familiar to the colonies. Examples are `double cream', `rashers of bacon', `saltpetre', `black treacle', `a large swede', and `carragheen moss'. All are taken from the smaller Drennan book. Most occur in the larger book as well; however, they are much more commonly explained in the large book, as it was clearly edited for sale in the United States as well as in English speaking British Isles. I am especially happy to see that both books also give both metric and English measurements for volumes and weights. Even better, liquids are often measured in both fluid ounces and in cups. If you have no patience with unusual culinary terms, I would take a pass on the Drennan book and try `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen or `the Irish Heritage Cookbook' by Irish-Americanhigh school teacher and culinary writer, Margaret M. Johnson, both of which are very friendly to American culinary knowledge.

With the fact that it is available for a very reasonable price, the greatest virtue of the Drennan book is the fact that it's few recipes are all perfect archetypes of traditional Irish cooking. So, if that's all you want, this will give it to you for a pittance.

The Lennon and Campbell Book also focuses primarily on traditional recipes, but it also gives us much, much more. The book opens with a 30 page illustrated essay on a culinary history of Ireland. The very best thing about it is that it does not overlap much the two other essays on Irish culinary tradition in `Celtic Folklore Cooking' by culinary writer and folklorist, JoAnne Asala which concentrates on Irish pre-Christian folklore and religions and `Elegant Irish Cooking' by culinary scholar, teacher and professional chef, Noel C. Cullen Ed.D, CMC, AAC which focuses on a history of cooking and chefs in Ireland. Our book from Lennon and Campbell explains much more about modern Irish cuisine than the other two do. It even partially answers the question of why, when beer brewing is so popular in Ireland, the most popular types of breads are leavened with chemical leaveners. It is also much more informative of the differences in cuisine for different classes of people, so common and well known of Italy, for example.

This excellent section is followed by a second 30 page essay on `The Irish Kitchen' which outlines all the most important Irish food sources and products such as its eggs, dairy, cheeses, sausages, brewing, and distilling industries.

I am not a big one for photographs in cookbooks except when explaining a subtle or difficult technique such as pastry crust making or omelet cooking, but when the photographs are done very well, it can't help but add to the value of the book, especially when its in a genre where most other books in that genre are without superior illustrations. This is another reason this is an especially good book for a beginning cook or someone starting out with Irish cooking. Not that Irish cooking is complicated. It is generally no more complicated than Italian cooking, although it is much more similar, in general, to the cooking of northwest and western France, with its great output of dairy, apples, pears, pigs, and cattle.

The section on breads and cakes alone is worth the price of admission, as next to potato and corned beef dishes, the most distinctive thing about Irish cooking is its breads, biscuits, scones, and holiday breads and cakes with candied fruit. The most interesting recipe here for me is the `Quick barm brack', a yeasted Halloween traditional loaf whose name derives from the fact that it was originally made with leftover beer yeast.

While I have seen many excellent Irish cookbooks over the last three weeks, I can categorically recommend this as the very best `first' Irish cookbook or `only' Irish cookbook if your interest extends no further than two weeks in the middle of March. My recommendation is even safer due to the fact that the book lists for a mere $29.95, well below the average price, let alone the average price for a lavishly illustrated oversized book.

Very highly recommended.
... Read more

Product Description

Product Description
An Irish Potato Cookbook which includes 12 Irish Potato Recipes "bound" in two potato shaped magnets. ... Read more

Product Description

Customer Reviews (1)

A Little Cookbook with Authenic food of the Irish life
Mary Caherty's Real Irish Cookery is a small souvenir of traditional Irish recipes that are centuries old. One brings to mind is the Irish stew, boiled bacon and cabbage and soda bread. Fact is, years of hardship caused the Irish cook to be more innovative. Some traditional dishes have been lost until recently. Sorrel and Garlic for example grows wild in the west of Ireland have found their way back into the Irish kitchen. And what Irishman is handy in the kitchen with a pint of Irish stout can spice up any Iocal dish. As in the words of Flann O'Brien:

When food is scarce

And your larder's bare

And no rashers grease your pan,

When hunger grows

As your meals grow rare,

A pint of plain is your only man

The book includes notes on ingredients with measures and conversions. Over 100 recipes are categorized for easy use. Such classic recipes included are Nettle Soup, Baked Salmon, Buttered Kippers, Herrings in Oatflakes, Tyrone roast goose and Coddle. Traditonal Irish fry items, Black Pudding, Crubeens, Boxty and Pub favorite Steamed Oysters served with Brown Bread and butter and Guinness. Vegetable dishes include champ, colcannon, apple mash. There's a diverse range of Breads and Desserts including soda bread, scones, farls, brack, apple fritters and castleconnell cake. What cookbook wouldn't be complete with blackberry cordial and an Irish coffee recipe? Other numerous and unusual fare are the carrageen and dulse seaweed dishes, Yellowman and Irish-style rice pudding. The book complemented with a section of old folk remedies from dandelion coffee to help flush the kidneys and rose hips syrup as a general tonic.

This is a great additon to any Irish or Celtic cookbook collection. It 's a small souvenir I picked up on my trip to the Kylemore Abbey Gift Shop in the Connemara, Co. Galway. It was a grand find for sure! ... Read more

Product Description
Referring to original historical sources, as well as archaeological evidence, this book traces the agricultural and culinary traditions of the Irish people. It explores the food customs, fairs and festivals, and presents 150 recipes. ... Read more

Product Description
The quintessential Irish cookbook: food and drink from James Joyce's Dublin. A joyous book celebrating the best of Irish cooking. An equally good read. ... Read more

Customer Reviews (5)

Hate to be a bummer
But this book doesn't work on either level. As a cookbook the recipes are only half there, sometimes woefully flawed. You can tell this within the second recipe for marzipan violets, the ratios are off and the directions are horribly inadequate. Also, as a reviewer below noted, most of these recipes have quotes tacked on that seem arbitrary at best. I gave it two stars because it's fun to flip through, and for some people it's probably used like a coffe table book of abstract art, there to impress others as a signpost of taste. For the rest of us, save your money for other books and find the recipes elsewhere.

my favorite cookbook
For a lover of literature and food, for a lover of Joyce, and for lovers in general, this book will delight... it is the most unusual, pleasurable cookbook I use, and there is none that rivals its title (except one)?It deserves to be set right next to the more well known "Joy..." on any kitchen shelf. It's an amazing gift for literary friends, and I have found that most people don't know about it. Every recipe is accompanied by a quote from Joyce where the food is mentioned in one of his novels or short stories. My copy has lovely kitchen stains all through it--as I have made so many things many times. My favorite is the delicious "Molly's Seed Cake" the ultimate psychological and culinary dessert. The recipes were lovingly researched, interviewing all over Ireland, and the author loves the work of James Joyce. A treasure. Every time I make anything in this book I have to get it out and pass it around the table. Truly a Joy(ce)!

A wonderful cookery book andnot a political manifesto
This is a lovely book and personally I truly enjoy any such cookery book with a literary twist. Why on earth must some people feel duty bound to make political statements at the drop of the proverbial hat? Get off your soap box. This is a cookbook for lord sake and I'm fairly sure that Mr. Joyce did eat from time to time and benefited from it. Personally, I thought the idea was to learn more of traditional Irish fare whilst also getting a taste of James Joyce's works. Therefore, if this publication should inspire one to read more Joyce, then are we not all the better for having purchased the cookbook in the first place?

Highly offensive to any reader of Joyce
Not even ironic

This book collects a number of mainstream dishes and pats a quote and a title from Joyce on it like basil butter.

Readers of Joyce will remember Lenehan's plate of grocer's peas and vinegar from Dubliner's Two Gallants, or that collection's stir-about in The Sisters, or A Painful Case's corned beef and cabbage. But mostly the hunger inherited from the British stealing every scrap of food in Ireland, creating an artificial famine in the mid-1800's (during which time plenty of food was exported from Ireland to England: see the relevant histories here of which I have several) whose memory still held people from eating in peace and in the luxury described within this horrific book. People were kept too damned poor, and held further from the alleged sin of gluttony by a very oppressive church, believing an unfamiliarly full stomach must be a sin and a satanic possession.

Better the Joyce scholar read the several excellent commentaries on Joyce regarding the colonialist nature of Ireland under British oppression, including the Semi-colonialist Joyce, etc., etc. A good deal of Ulysses in fact is devoted to the cattle "trade" undergoing British imperialist piracy. Cattle were slaughtered by the British throughout Ireland in the name of battling "hoof and mouth disease" without any discernable symptoms (as Joyce directly states in Ulysses' Episode now called Cyclops), in order to maintain high market prices due to scarcity in London. Constantly in the travels walking around Dublin we see herds of cattle being marched off to British ships while the people of Ireland starve. And the hero of the novel, Mr. Bloom, a relatively well-off man, is left the inner organs only to eat in Ireland, the offal. The best he can find for breakfast is a pig's kidney.

Joyce himself was no gourmand but was noted at meals, literary and otherwise, for staring at his food without eating, remembering his family and friends at home starving hopelessly, much as his fellow Irishman and his student/secretary Samuel Beckett also did. In fact it is interesting that Bloom's lunch of Burgundy with a reeking thin sliced Gorganzola sandwich reappears so prominently in Beckett's Dante and the Lobster, with gas lamp burned toast.

In short, this book is as absurdly a blasphemy and a misrepresentation of the author's work as would be the Beckett of Cooking. What? Chicken bones cast aside and fought over by Lucky and Estragon?

I received a copy years ago (a necessary comment for those readers of reviews who do not believe I possess and read the books I review) without this dustcover of vegetable matter I am certain would be unidentifiable to Mr. Joyce, let alone myself.

Hard to imagine a market for this book. But look at its used price, very low. Get instead another copy of Ulysses (the Gabler edition of famously fragile spine) or commentaries (I am enjoying Rickard's right now and awaiting Joyce's Revenge, while replaying constantly the excellent, or as good as can be expected, Donal Donnelly UNABRIDGED recording of Gabler).

By the way, Bloom's dinner that night was a cup of instant cocoa, with a supper of other inner organs.

For a cookbook, please get Anthony Bourdain's Les Halles bistro book instead. You'll enjoy it so much more than this odd hybrid cookbook which shamelessly steals from the starving Mr. Joyce (a metonymy of the cultural imperialism which killed Irish history, commerce and civilization) and be able to cook something out of it as well.

Meanwhile hear constantly that Cyclops episode for comprehension.

Literary and culinary delights
This is a great book both as a simple cookbook (best oxtail soup recipe I've found) and just for fun. It takes the dishes mentioned in ULYSSES and gives recipes as well as putting them in the context of the book. Most ofthe recipes are period; no microwaves here. But I'm no great cook, and I'vefound that I can do just fine with most of the recipes, though many are tootime-consuming for everyday use. But for special occasions, the recipes arewonderful to actually use and the rest of the time the book provides ahistorical reference and insight into Joyce's masterpiece. ... Read more

Product Description
Includes authentic Irish recipes presented in elegant calligraphy. ... Read more

Product Description
Since it began, Mary Dowey's Saturday wine column in The Irish Times has attracted a huge and enthusiastic following. In Ireland's booming wine market, drinkers of all ages and levels of expertise enjoy her breezy, down-to-earth approach, relying on her solid recommendations. In Best Wines, this extremely useful buyers' guide, Mary Dowey selects 250 of her favourite wines, which generally vary in price between 5 and 25 pounds, with over half under 10 pounds. The wines are conveniently arranged by colour and style, focusing on country, grape variety and name, with a brief description of each wine and other vital information, including details of the importers and retail stockists. This practical and easy-to-use guide also features the labels and bottle shapes of recommended wines. Mary Dowey also compiles seven 'top ten' listings including: 10 dinner party classics; 10 big brands; 10 terrific aperitifs and 10 organic wines...so whatever your wine dilemmman, Mary Dowey's Best Wines has all the answers! ... Read more

Product Description
A collection of traditional and modern Irish recipes, created by Aidan Dempsey, owner and cook of The Old Coach House restaurant in the Vale of Avoca, setting of the "Ballykissangel" series. Aidan recalls memories of the TV crew whilst filming and includes tales of local producers and characters. ... Read more

Customer Reviews (1)

A beautiful find. . .
I've gone crazy for this series, even if it is nine years after it ended, but I've been collecting items related to the show--can't wait to try some of the recipes, but meanwhile, my wife and I have enjoyed just flipping through the book and enjoying the photos. Great transaction, too! ... Read more

Product Description
The Book of Luvely Irish Recipes yer ma useta make when you were a little gurrier.The recipes are serious, accompanied by a hilarious comment on each dish in a "gansey-load of uniquely Irish recipes youll remember from your youth, along with some of Irelands favorite ingredients of religion, politics and cynicism thrown in for good measure.Bon appetit!" ... Read more