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RecipesManiac.com   >   National + Regional Cookbooks   >   Irish

How to Cook dishes from Ireland


Ireland 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 recipes and dishes include:
  • Bacon and cabbage - Irish Americans often make a similar dish from corned beef and cabbage.

  • Champ - Mashed potatoes with chopped spring onions, butter and milk.

  • 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.

  • Colcannon - Mashed potatoes with garlic, cabbage or kale (a type of cabbage closer to the plant's wild origins).

  • Irish stew (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.
Ireland is also home to its own unique types of bread. These include:
  • Blaa - A very soft white bread roll, covered in layers of flour, that is unique to Waterford City.

    Blaa - Soft white bread rolls from Waterford City, Ireland

  • Barmbrack (Irish: Báirnín Breac) - This is an Irish sweet bread made with sultanas and raisins embedded in it, and often eaten toasted with butter. On Halloween, it traditionally contains various items baked in the bread, which are used for a fortune-telling game (what you get in your slice, tells your fortune).

  • 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.

  • Soda bread - A bread made using baking soda instead of yeast. Whole wheat soda bread is known as "wheaten".
On this page, you will find a selection of Irish cookbooks.



Irish Cookbooks

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The Irish Pub Cookbook

By Margaret Johnson

Chronicle Books
Paperback (224 pages)

The Irish Pub Cookbook
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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.

The Country Cooking of Ireland

By Colman Andrews

Chronicle Books
Hardcover (392 pages)

The Country Cooking of Ireland
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

Mcguire's Irish Pub Cookbook

By Jessie Tirsch

Pelican Publishing
Released: 1998-04-30
Hardcover (280 pages)

Mcguire s Irish Pub Cookbook
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At McGuire's Irish Pub the mood is nothing if not fun. McGuire's boasts its own award-winning wine cellar and microbrewery in addition to its many specialty drinks A replica of a grand, turn-of-the-century saloon, McGuire's boasts more than 150,000 dollar bills, all donated by patrons, that cover its walls and ceilings. Giant moose heads adorn several walls, and visitors are encouraged to

The Best Irish Drinks

By Foley

Sourcebooks, Inc.
Paperback (224 pages)

The Best Irish Drinks
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The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

Ray Foley is the ultimate authority on bartending. He is the publisher of Bartender magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.

The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland

By Margaret M. Johnson

Chronicle Books
Paperback (160 pages)

The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland
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The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits. In addition to the terrific recipes is the fascinating history of Irish whiskey, stories of classic events like Belfast's popular Pub Crawl, and the origins of the infamous "black and tan," making this spirited cookbook a delight for all with a touch of the Irish.

Favorite Food at Home: Delicious Comfort Food from Ireland's Most Famous Chef

By Rachel Allen

William Morrow Cookbooks
Released: 2010-03-09
Paperback (224 pages)

Favorite Food at Home: Delicious Comfort Food from Ireland s Most Famous Chef
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In this beautifully illustrated cookbook, Rachel Allen offers the delicious, inspiring, and easy-to-follow recipes that have made her Ireland's most famous chef. Favorite Food at Home draws on international influences, classic regional Irish fare, and good old family favorites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner, cooking a romantic meal for two, or just relaxing on the sofa with your favorite comfort food.

Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts

By Margaret Johnson

Chronicle Books
Paperback (168 pages)

Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts
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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.

Darina Allen's Ballymaloe Cooking School Cookbook

By Darina Allen

Pelican Publishing
Released: 2002-05-31
Hardcover (640 pages)

Darina Allen s Ballymaloe Cooking School Cookbook
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Irelandis most famous chef, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork. She is also presenter for the British television series Simply Delicious.

The Irish Heritage Cookbook

By Margaret Johnson

Chronicle Books
Paperback (304 pages)

The Irish Heritage Cookbook
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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 world and one to be enjoyed by all who love Ireland.

Irish Traditional Cooking

By Darina Allen

Gill & Macmillan Ltd
Paperback (288 pages)
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Now in Paperback, 'Irish Traditional Cooking has proved itself a practical cookbook and a pleasure to read. With Ireland's best-known cook and the specially commissioned colour photography, you will be inspired to start cooking immediately. 'This book is sure to become the authoritative source of the cuisine of Ireland, every kitchen should have a copy.' Food & Wine Other books by Darina Allen Darina Allen's Ballymaloe Cookery Course Simply Delicious Simply Delicious 2 A Simply Delicious Christmas Simply Delicious Fish Simply Delicious Recipes B Format Simply Delicious Versatile Vegetables A Year at Ballymaloe.

 
 


 
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