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Ireland
is known for its lush green lands, which are of course
excellent for the growing of crops and the grazing of livestock.
Traditional Irish food is hearty, wholesome, fare made from
local produce - recipes may be simple but they are both tasty and satisfying!
Potatoes are also a prominent feature of Irish cooking. They were introduced
in the late 17th century, and have become the staple crop of Ireland.
Oats and barley are also grown, and have been for many centuries.
Popular meats include lamb and pork.
Of course, with the island of Ireland
being surrounded by sea, fish and seafood is also popular.
Ireland is
particularly known for its langoustines (known as "Dublin Bay prawns")
and oysters, the latter often eaten with Guinness at the many
oyster festivals around the country each year. Popular types of fish
include salmon and cod.
Some popular traditional Irish dishes include:
- Colcannon - Mashed potatoes with garlic, cabbage or kale (a type of cabbage closer to the plant's wild origins).
- Champ - Mashed potatoes with chopped spring onions, butter and milk.
- Irish stew (Irish: Irish Gaelic: Stobhach Gaelach) -
A stew made from lamb or mutton, with potatoes, onions and parsley.
Barley, carrots, parsnips or turnips may also be added in some variants of
the recipes.
Irish communities in other countries (such as the
United States),
have adapted to use locally available meats (for example, substituting beef for lamb),
or by adding extra ingredients (such as Guinness or paprika) to create
new flavors.
- Coddle - Boiled pork sausages with bacon, potatoes, onions and optionally barley.
The ingredients are cooked in the stock that comes from the sausages
and bacon. Salt, pepper, and parsley are added for flavor.
- Bacon and cabbage - Irish Americans often make a similar dish from corned
beef and cabbage.
Ireland
is also home to its own unique types of bread. These include:
- Soda bread - A bread made using baking soda instead of yeast. Whole wheat
soda bread is known as "wheaten".
- Blaa - A very soft white bread roll, covered in layers
of flour, that is unique to Waterford City.
- Irish potato bread (also known as "fadge", "potato cake", "potato farls", "slims" or "tatie bread") - Unleavened bread made from a combination of potatoes and wheat flour.
On this page, you'll find a great selection of Irish Cook Books.
By Darina Allen
Kyle Books
Paperback (288 pages)
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More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions. |
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By Margaret Johnson
Chronicle Books
Paperback (224 pages)
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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. |
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By Darina Allen
Kyle Books
Paperback (192 pages)
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This is a comprehensive book detailing a year at the world-renowned Ballymaloe Cookery School. With more than 125 recipes, this is a celebration of fresh produce and good food. We are guided through the seasons, meeting the local producers and the school's animals. This book is an invaluable guide to making the best of seasonal produce. |
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By Margaret Johnson
Chronicle Books
Paperback (168 pages)
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Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland. |
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By Jessie Tirsch
Pelican Publishing Company
Hardcover (277 pages)
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McGuire's Irish Pub is a friendly place, where the patrons indulge in fun and games--like kissing a moosehead when they miss a note in a sing-along! The place overflows with Irish hospitality and charm, just like any Irish pub--although it happens to be a 20,000-square-foot restaurant in Florida. Does such a place make real Irish food, and can it be recreated at home? Based on recipes for Soda Bread and smoky-tasting, bacon-studded Potato Soup, it is indeed possible. McGuire's also offers standard, non-Irish pub grub, like a Smoked Chicken Salad and Basil Shrimp on Fresh Noodles. There are also wilder fancies, including Chicken Timbales with Orange Tarragon Cream, which only ambitious home chefs are likely to tackle. McGuire's really excels at recipes that give a creative twist to traditional Irish fare. Witness the Bean Soup--thick with three kinds of melted cheese--and a dense black bean chili made with stout. (Alcohol appears often in this book's recipes, but what teetotaler hangs out at an Irish pub?) Written partly as a serious cookbook and partly as a souvenir for its patrons, McGuire's Irish Pub Cookbook is a bright and cheery book, packed with photos and illustrations to help bring the taste of Ireland into your very own kitchen. --Dana Jacobi |
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By Margaret M. Johnson
Chronicle Books
Paperback (224 pages)
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In The New Irish Table, author Margaret Johnson's love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 70 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs who're part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself. |
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By Margaret Johnson
Chronicle Books
Paperback (304 pages)
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Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the worldâand one to be enjoyed by all who love Ireland. |
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By Kevin Dundon
Georgina Campbell Guides
Hardcover (184 pages)
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This is truly modern Irish cooking at its best. In this outstanding book, Kevin Dundon, one of Ireland's most highly regarded chefs, presents 80 original modern recipes inspired by traditional Irish themes and ingredients, revealing Dundon's love of fresh, seasonal local produce and traditional cooking. Complete with photographs, these recipes are easy to follow, beautiful to look at, and delicious to eat. |
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By Georgina Campbell
Georgina Campbell Guides
Paperback (166 pages)
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The fourth edition of this popular book gives a new range of best-loved recipes from over forty historic Irish country houses, country hotels, and restaurants throughout the country. The establishments featured are all members of the original association of country houses, The Irish Country Houses and Restaurants Association (known as "Ireland's Blue Book"), which is a member of the European Federation of Historic Houses, and committed to the highest standards of accommodation, food, and hospitality. This new edition reflects changing times in the Irish hospitality industry: three of Dublin's top restaurants are now Blue Book members, thus elegant dishes from L'Ecrivain, Chapter One and Restaurant Patrick Guilbaud are included: Classic Country / City Chic! As in earlier editions, however, most of the recipes selected celebrate the natural riches of Irish land and sea that influence the cooking at Ireland's finest country houses: local seafood, freshwater fish, game, fruit, vegetables, herbs, and farmhouse cheeses are all featured, often from their own gardens, farms and rivers. The recipes selected are typical of each house and vary greatly in style, yet all are clearly described for home cooks to make with confidence, with stunning original photography by the acclaimed photographer, Rai Uhlemann. |
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By Denis Cotter
Attic Press
Hardcover (167 pages)
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The best vegetarian cookbook, from the greatest vegetarian chef .
"This is not only the best vegetarian restaurant in Ireland, but one of the best restaurants of any kind." So states Frommers in their 2003 Guide to Ireland. Café Paradiso is an unassuming little restaurant in the heart of Cork City in Ireland yet it has been hailed far and wide as "the best vegetarian restaurant in Europe" and so is a contender for best vegetarian restaurant in the world. Fodors claims it "serves Mediterranean-style food, which is so tasty that even dedicated meat-eaters forget it's vegetarian". The reason for all this praise is the owner and chef, Denis Cotter, a quiet unassuming man, not unlike his restaurant, who, like all great chefs, is an obsessive. His obsession is to create the most exciting vegetarian dishes possible with the freshest possible produce, an ambition he has realized with remarkable success. In this book he serves up 140 recipes that make the very best of whatever vegetables are freshest at any given time of the year. Cotter's The Café Paradiso Cookbook has been hailed, in the Bridgestone Guide to Ireland, as "the best cookbook ever written by a working chef."
Winner of the Gourmand World Cookbooks Award for Best Vegetarian Cookbook
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