Catalog

Record Details

Catalog Search



Available copies

  • 1 of 1 copy available at LARL/NWRL Consortium.
  • 1 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Hendrum LINK Site 641.5941 MCM (Text) 33500013280425 New Available -

Record details

  • ISBN: 9781838660567
  • ISBN: 1838660569
  • Physical Description: 431 pages ; color illustrations ; 27 cm
  • Publisher: London : Phaidon Press Limited, 2020.

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (pages 424-425) and index.
Formatted Contents Note:
What is Irish food? -- How to use this book -- A little history of food in Ireland -- Eggs and dairy -- Vegetables -- Shellfish -- Freshwater fish -- Saltwater fish -- Poultry -- Wild game -- Boar and pork -- Lamb, mutton and goat -- Beef -- Breads, scones and crackers -- Cakes, pastries, biscuits and desserts -- Pickling and preservation -- Stocks, sauces and condiments -- Drinks, shrubs and syrups -- An index of wild plants, seaweed and fungi.
Summary, etc.:
The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.
Author Notes

Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled 'Food on the Edge' in Galway and writes a weekly column for the Irish Times.

Subject: Cooking, Irish.
Cooking, Irish.
Genre: Cookbooks.

Additional Resources