The Irish Pub Cookbook by Margaret M. Johnson

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Notes about this book

  • mharriman on December 16, 2019

    Tonight I made Paddy Burkes’ ‘Harvest of the Sea,” a baked seafood sampler from a famous pub. It was pretty easy to put together. My fishmonger at Whole Foods was kind enough to cut smallish (2-4 ounces) pieces of cod and salmon, and box up two scallops for me. I bought a lobster tail for the monkfish that wasn’t available, and used already shucked Pacific coast oysters. I already had large prawns in my freezer. The only missing ingredient was mussels. The velouté sauce was easy to make and stayed smooth while the fish finished baking. There was quite a bit of liquid from the wine and lemon juice underneath the fish pieces, and that diluted the velouté once everything was spooned into individual serving bowls. Still quite delicious, but I think the wine and lemon juice, for the fish baking, should be reduced. The shrimp were quite tasty but messy to eat since they were in their shells. Served with a crusty Italian bread (nice to mop up sauce) and lettuce salad. Will repeat.

  • mharriman on July 16, 2019

    My husband made the Wicklow Lamb ( individual chops from a rack) and it was excellent. Easy to prepare and sauté. He made the mashed potatoes from the same cookbook which paired very nicely. A winner!

Notes about Recipes in this book

  • Seafood Mornay

    • mharriman on January 19, 2021

      Husband liked this better than I did. I halved all the ingredients, except the cheese which I ended up using the full four person portion for two people to get the sauce thickened. It was still soup like. The Mornay sauce in this recipe is not a true Mornay sauce. It is way too liquidy to be a true sauce (mine was very thin and soupy) and the directions seem to be mixed up. Instead of having you make a roux, than adding liquid ingredients, then stirring to thicken, you heat the liquid ingredients and then add a small bit of cornstarch and milk. If I were to make this again, I’d start by making a true flour/butter/ milk roux, then add liquid. Pros: This was a good recipe to use up the end of a large frozen fish order: 6 ounces each of haddock, salmon,and cod.

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  • ISBN 10 0811844854
  • ISBN 13 9780811844857
  • Published Feb 24 2006
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a ball of malt. The food's not bad either--as The Irish Pub Cookbook so deliciously demonstrates.


It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.



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