The Irish Kitchen: Ingredients, Techniques and Over 70 Traditional and Authentic Recipes - Discover the Best of Classic and Modern Food from Ireland - Softcover

This book helps you discover the essence of Irish cuisine with this collection of over 70 fabulous recipes. It includes a comprehensive guide to Irish ingredients, featuring a full range of harvest fruits, fish and shellfish, meats and game, and vegetables. It contains over 400 colour photographs, easy-to-follow step-by-step instructions, informative cook's tips and variations throughout, plus a nutritional breakdown for every recipe. This beautifully photographed volume is the definitive guide to Irish food and cooking, bringing together the rich and varied ingredients, culinary customs and traditional recipes of Ireland. The book opens with a fascinating introduction to the history of Irish food and the factors that shaped Irish cuisine. A comprehensive guide to the Irish kitchen, it then looks at the culinary specialities as well as the everyday ingredients. The heart of the book is 70 delicious step-by-step recipes which typify and glorify the best of Irish Cuisine, both classic and traditional. This is the perfect book for anyone who is interested in the traditions of this beautiful country and for those who wish to experience good, wholesome food.

Biddy White Lennon has written about traditional and contemporary, Irish food for 25 years in Irish national newspapers and magazines. She has published six books, four of them about traditional Irish food, its history, recipes and ingredients. She has made a series of television programmes about healthy eating for Radio Telefis Eireann (RTE), and writes a column for the weekly Irish Farmers' Journal. Georgina Campbell is the author of several specialist guides and the premier hospitality guide to Ireland, The Georgina Campbell Guide: Ireland's Best Places To Eat, Drink & Stay. She writes on all aspects of Irish cuisine and hospitality, and is a weekly columnist for the Irish Independent Weekend magazine and a regular contributor to Food & Wine magazine.