Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage by Darina Allen

  • Brotchán roy

    from Irish Traditional Cooking Irish Traditional Cooking by Darina Allen

    • Categories: Soups; Irish
    • Ingredients: leeks; stock; oatmeal; mace; parsley
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Notes about this book

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Notes about Recipes in this book

  • Jerusalem artichoke soup with crispy croûtons

  • Oven toasted cheese

    • twoyolks on February 25, 2014

      This is a nice simple variation on a grilled cheese. Be careful that the bottom doesn't burn.

  • Beef & Guinness stew

    • eejackson on March 25, 2026

      Quite good. I serve with soda or yeast bread and some kind of potatoes. (You can also just add potatoes to the stew.) Recipe should call for tomato paste rather than puree, at least for US readers.

  • Pan boxty

    • Fyretigger on April 23, 2023

      Grew up making latkes and wanted to try this as an alternative after seeing them on multiple cooking and travel shows. They were good, but I think I prefer latkes.

  • Parsnip cakes with crispy bacon

    • lesorelle on May 11, 2013

      Couldn't locate this recipe in my 2012 edition...

  • Fluffy lemon pudding

    • eejackson on March 25, 2026

      I've made this so many times. It's delightful. The method is unusual, but trust the process. Also, regular sugar is fine. No need to use caster sugar if you don't happen to have it. Serve warm, typed with whipped cream.

  • Traditional Irish sherry trifle

    • twoyolks on March 26, 2019

      This was very boozy. The rest of the flavors were good but the alcohol was just too strong. I also found the egg custard a bit too thin to make this really work well.

  • White soda bread

    • hillsboroks on March 18, 2018

      This was one of the best tasting soda breads I have ever made with added bonus of being a very easy recipe to make. I followed the recipe exactly as written but added about 1/2 cup currants to the dry ingredients. The crust was a lovely brown and nice and crunchy while the interior was moist and flavorful.

  • Irish barm brack

    • MacMerlin on June 07, 2020

      Traditional Samhain bread made in our household

  • Gingerbread

    • jammydodger on July 02, 2014

      This is a loaf-style gingerbread, easy to make and not too sweet. The chunks of stem ginger are what make it.

  • Old fashioned marmalade

    • twoyolks on April 30, 2014

      This was extremely bitter even after adding significantly more sugar to the recipe than was called for.

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Reviews about this book

  • Bibliocook

    ...packed with historical information, quotations and recipes that are both useful and historically accurate. This will be adored by people who wonder what the “correct” Irish Stew recipe is...

    Full review

Reviews about Recipes in this Book

  • Pan boxty

    • Leite's Culinaria

      The only way we can think to describe pan boxty? As hash browns’ answer fudgy brownies, with a crisp surface and a dense, moist but not greasy, almost but not quite gooey interior.

      Full review
  • ISBN 10 190686876X
  • ISBN 13 9781906868765
  • Published Mar 16 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition Revised and Updated
  • Countries United States
  • Publisher Kyle Books

Publishers Text

Darina Allen brings Ireland's rich culinary heritage eloquently to life in this new edition of the bestselling Irish Traditional Cooking. With 300 traditional dishes, including over 100 new recipes, each complemented by tips, tales, and common customs, many passed down from one generation to the next, the book is also a celebration of the ?nest of Ireland's natural produce. Darina Allen has journeyed the length and breadth of the country, researching and recording regional dishes. From County Cork, where she learnt from Joan Twomey how to cook apple cake in a bastible on an open ?re, to Ballyheigue in County Kerry, where she collected bairneachs (limpets) off the rocks to make traditional Good Friday soup, Darina's passion for her subject shines through. First published nearly 20 years ago, and now extensively revised and updated, this new edition allows Darina Allen to share her enthusiasm for Ireland's fresh, wholesome, seasonal food with a new generation of cooks.

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