Margaret M. Johnson

"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." -- from the publisher.

(Irish Cookbook, Book on Food from Ireland, Pub Food from Ireland)

The Irish Pub Cookbook

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 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.

Recipes Inspired by the Legendary Drinks of Ireland

The Irish Spirit

Teatime in Ireland

Flavors of Ireland invites readers cooks and armchair travelers alike on a culinary tour of one of Europe's fastest growing food destinations. Long praised for its lush landscapes, friendly people, and unique heritage, Ireland has a distinctive food culture thanks to the geography, climate, and history of the people who settled here centuries ago. Part recipe collection, part travel guide, and part history, the book offers an insightful look into the ingredients that shape the country's cooking: a rich array of vegetables and fruits; succulent beef, lamb, and dairy produce; smoked, cured, and spiced fish and meat; and fields of nourishing barley, wheat, and rye. With evocative photos that transport you to the Irish countryside, Flavors of Ireland will awaken your senses to the grand places and glorious food of this warm and welcoming land.

Margaret M. Johnson

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