The Irish Heritage Cookbook: Classic Dishes from the Emerald Isle: The History, Traditions and Ingredients, with Over 150 Step-by-Step Recipes by Biddy White Lennon and Georgina Campbell

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Notes about this book

  • kbrooks on March 18, 2025

    Warm potato salad with bacon dressing pg.174. We loved this potato salad. Added some fresh dill along with the mint. Increased the wine vinegar for a bit more acidity.

  • kbrooks on March 18, 2025

    Traditional roast chicken with herb stuffing pg,156. Basic stuffed roast chicken. Homey.

  • kbrooks on March 18, 2025

    Pan fried Gaelic steaks pg.147. Way to ruin a good steak. Will not make again. The sauce was awful.

  • kbrooks on March 18, 2025

    Stuffed pork steak pg.139. This is so delicious. Recipe doesn't call for it, but I lightly sautéed the onions in some butter before adding to the filling. Also used white wine for the roasting pan liquid instead of water.

  • kbrooks on March 18, 2025

    Crab bake pg.131. This was a hit with my seafood averse husband. Made exactly as written with fresh Dungeness crab.

  • kbrooks on March 18, 2025

    Stuffed white fish wrapped in bacon pg. 122.This turned out so delicious! I used petrale sole. Parcooked the bacon a little before wrapping around the fish so it would crisp up. For the filling, I diced some Jimmy Nardello peppers with the onions and used herbs de Provence for the dried herbs.

  • kbrooks on March 18, 2025

    Leek and bacon tart pg.110. Really good starter or light main course. Used Dijon mustard and Aleppo pepper. Omitted the lettuce garnish but did use the tomato. Family favorite.

  • kbrooks on March 18, 2025

    Champ pg.176. This is so creamy and delicious. I was completely out of milk so used cream and it worked just fine.

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  • ISBN 10 0754814831
  • ISBN 13 9780754814832
  • Published Dec 24 2004
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

This superb volume is beautifully photographed and is the definitive guide to Irish food and cooking, bringing together the rich and varied ingredients, culinary customs and recipes of the Emerald Isle.

The book opens with a rich and evocative introduction to the history of Irish food and cooking and how various events have shaped Irish cuisine, from the time of the first farmers to the resurgence of artisan food producers today.

Then a comprehensive guide to the Irish kitchen looks at specialities, including dairy products, breads and drinks, as well as the everyday ingredients.

The main section of the book is an inspired collection of 150 authentic step-by-step dishes which captures the heart and soul of Irish cooking. Divided into chapters featuring the full range of ingredients from meat, poultry and game to fish and vegetables, together with chapters on the Irish breakfast, first courses, desserts, breads and bakes, preserves, and drinks.

Dishes include all the classics from Pea and Ham Soup, Irish Stew, and Guinness and Oyster Pie to Brown Bread Ice Cream, and rich and fruity Porter Cake. It also features more adventurous classics, like Michaelmas Goose with Black Pudding and Apple, Dingle Pies and Fraughan Mousse.

For anyone who wants to understand the secrets and mysteries of this ancient culture and its cooking, and who wants to visit the land through its recipes, and experience its rugged, beautiful and verdant landscape through its robust dishes and intriguing, earthy flavours, this is the perfect book.

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