Fresh, simple ingredients are the staples of an Irish diet. The many exciting cookbooks available at the Library show how to prepare and present hearty breakfast foods, soups and chowders and warm, comforting baked goods such as Irish soda bread and black bread. Learn the secrets of a meaty, black pudding, the best way to prepare potato dishes, and when to serve dark beer or ale, teas or Irish whisky.
Johnson Margaret M.
The
New Irish Table: 70 Contemporary Recipes. San Francisco: Chronicle Books, 2003. (641.5941 J6352n)
Beautiful photographs and the diverse foods of this country provide
a delicious gastronomic view of Ireland.
 Johnson, Margaret M.
Irish Heritage Cookbook. San Francisco: Chronicle books, 1999. (641.5941 J6352i)
This book mixes old recipes with new variations, shows U.S. to metric equivalents and includes a glossary, history and literature.
Smith-Twiddy, Helen.
Celtic Cookbook: Traditional Recipes from the Six Celtic Lands: Brittany, Cornwall, Ireland, Isle of Man, Scotland and Wales.
New York: Hippocrene Books, 1998. (641.5929 Sm68c)
One hundred sixty delicious, unusual, easy and sophisticated recipes
for Celtic foods and drinks.
Connery, Clare.
In an Irish Country Kitchen: a Cook’s Celebration of Ireland. New York: Simon & Schuster,
1992. (641.5941 C762i)
Beautiful photographs frame these 150 mouthwatering, historical and current, local Irish country recipes.
Allen, Myrtle.
The
Ballymaloe Cook Book. Dublin: Gill & MacMillan,
Ltd., 1989. (641.59415 Al54b)
The author, a restaurant owner, chef and TV personality, explains
classic Irish food traditions in an inviting, easy to read
collection of recipes and food stories.
Donnelly, Nell.
Pot
Luck: Potato Recipes from Ireland.
Dublin: Wolfhound, 1987. (641.652 D78p)
Brief Irish history, poems and songs add flavor to a variety of
Irish potato recipes.
McLoughlin, Mercedes.
The Irish Heritage Cookbook. New York: Tribeca Communications, 1984. (641.59415 M226i)
Easy home cooking recipes from Irish friends and family offer
tasty breads, fish, high teas, meats, poultry, soups, and lots
more.
Kinsella, Mary.
An Irish Farmhouse Cookbook. Belfast: Appletree,
1983. (641.59415 K625i)
A cooking teacher and chef, whose mother was also a great cook,
shares 250 traditional Irish recipes and childhood favorites along with
helpful cooking tips and remedies. There is even a thoughtful glossary
to assist Americans!
Cole, Rosalind.
Of
Soda Bread and Guinness: an Irish Cookbook, and a Picture of Ireland as
Seen Through Its People, Its Places,
Its Traditions, and Its Cooking Lore. Indianapolis: Bobbs-Merrill, 1973.
(641.5941 C676o)
With almost 100 recipes included, this cooking tour of Ireland
introduces the reader to Irish customs, places, traditions and
good eating.
Kinney, Noreen.
Cooking Irish Style Today. Dublin: Mercier Press,
1977. (641.59415 K623c)
Kinney, a culinary tour guide and weekly columnist, brings
the Nouvelle Cuisine style to traditional Irish recipes, showing
how to prepare light, easy adaptations. She also offers suggestions
for cooking equipment.
Bates, Margaret.
The Belfast Cookery Book, for Students in
the Belfast College of Domestic Science and Others Interested
in Food with an Ulster Flavor. New York: Pergamon Press, 1967. (641.59415 B319b)
A basic, comprehensive, practical blending of Irish history
and recipes that preserves the customs of Ireland and introduces
recipes from other countries.
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