The Complete Irish Pub Cookbook: The Best of Traditional and Contemporary Irish Cooking

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Notes about Recipes in this book

  • Irish soda bread

    • nadiam1000 on March 19, 2018

      The first recipe I made from this book and it came together easily and baked into a nice loaf. I baked 25 minutes and it could have used a few minutes more - center was a tad gummy but otherwise a nice crusty loaf which was delicious buttered with a bowl of soup.

  • Potato cakes

    • Sandiegolemons on May 26, 2018

      I’ve been trying to find a potato cake recipe but none have hit it out of the park, unfortunately this one didn’t either. I did not use the optional egg but think it may help. It’s also very gummy with the amount of flour. Maybe it just needs a beer to go with it.

  • Irish rarebit

    • wkhull on December 25, 2019

      My mixture was too oily and thin, though very tasty (especially with the pickles). Upon further rarebit 101 reading, the oily/thin sauce might be prevented by not allowing the mix to come anywhere close to a boil. Melt the butter, add the cheese at a little at a time, taking your time. Then take off heat, and while toasting the bread consider tempering in a couple beaten egg yolks into the cheese mixture before topping on the bread for the final broil. Will be making this again!

  • Smoked mackerel and horseradish pate

    • wkhull on December 27, 2019

      I used 16 oz of smoked mackerel without adjusting any other ingredient amounts. Was nervous about adding juice of entire lemon and so much horseradish, but it ended up being a tangy but very good balance. Tasted great on super healthy high fiber crackers. Will definitely be putting this into the "don't feel like cooking dinner" arsenal.

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  • ISBN 10 1445490706
  • ISBN 13 9781445490700
  • Linked ISBNs
  • Published Sep 24 2012
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Parragon Book Service Ltd

Publishers Text

Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This collection includes the best of both worlds - with best-loved favorites such as Irish Stew and Split Pea and Ham Soup and also newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling. So just open this book to enjoy the best of traditional and contemporary Irish pub cooking.