Real Irish Food: 150 Classic Recipes from the Old Country by David Bowers

  • To make a savory amblet (page 25)

    from Real Irish Food: 150 Classic Recipes from the Old Country Real Irish Food by David Bowers

    • Categories: Egg dishes; Grills & BBQ; Breakfast / brunch; Irish
    • Ingredients: egg yolks; chives; parsley; grated nutmeg; butter
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Notes about this book

  • SULibraries on October 18, 2025

    641.59415 B786 (LOU)

  • nadiam1000 on March 27, 2022

    Made the Whiskey Chicken and Colcannon for St Paddy's Day 2022 and both were fairly simple and delicious. The Whiskey sauce is a a creamy and savory sauce basically pan drippings de-glazed with whiskey (Irish, of course) and finished off with heavy cream - perfect with the roast chicken and some bread for dipping.

Notes about Recipes in this book

  • Beef and barley stew

    • Acarroll on July 20, 2023

      I cut down the amount of meat (I usually do in recipes like this) and increased the carrots. Good decision. Next time I would half the amount of barley. Flavor was great. I used bison instead of beef, and the bison was a bit chewy.

  • Fish and chips

    • JimCampbell on January 02, 2024

      The batter for the fish and chips was good. The baking soda added some crunchiness and crispness to the fish coating. We seasoned the fish (rock cod) with Old Bay and let it sit for a 1/2 hours or so prior to dipping it in the batter and frying. The chips we did in a different manner, baking them instead of frying. Olive oil, salt, pepper, 1/2 hour at 450, turning half way through for even browning. We did drop the chips in the oil after the fish were done, for a minute or so, just to do a final crisping.

  • Cottage or shepherd's pie

    • Kitiara121 on November 07, 2023

      Not too bad. Pretty standard recipe. I used ground turkey as opposed to ground beef or lamb.

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  • ISBN 10 1629143146
  • ISBN 13 9781629143149
  • Published Mar 04 2014
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Skyhorse Publishing
  • Imprint Skyhorse Publishing

Publishers Text

People in Ireland are sometimes mortified by what Americans think of as “Irish food.” That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese—this stuff is the original comfort food.

Real Irish Food is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce.

•Homemade Irish Sausages

•Potted Shrimp and Potted Salmon

•Finglas Irish Stew with Dumplings

•Whiskey Chicken and Roast Goose with Applesauce

•Boxty, Cally, Champ, and Colcannon

•Apple Snow, Almond Buns, and Summer Pudding

•Elderflower Lemonade, Black Velvet, and Ginger Beer

•Cherry Cake, Custard Tart, and Brandy Butter

From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so warm and welcoming, so homey and family-oriented, so truly mouthwatering as real Irish food.

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