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, by David Bowers
Ebook Free , by David Bowers
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Product details
File Size: 47530 KB
Print Length: 320 pages
Publisher: Skyhorse (December 18, 2012)
Publication Date: December 18, 2012
Sold by: Simon & Schuster Digital Sales Inc.
Language: English
ASIN: B00AQZJ1RW
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Amazon Best Sellers Rank:
#588 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I bought this book after reading carefully through other online reviews about this and other Irish cookbooks. I was sold on the fact that the author is Irish, that photos accompany the recipes, and that its recipes are decidedly authentic. If you're looking for authentic soda bread, colcannon, Guinness-based stews and desserts, and are a fan of casserole-like dishes or meals that come baked in pie crust, you'll enjoy this book.THE GOOD:I'm a pretty healthy eater, so it was fun to cook my way through recipes laden with butter, whole milk, and cream, and to justify the ten pounds I gained just while I was experimenting out of this cookbook. For many of the recipes, such as the buttermilk "rock cakes" (drop biscuits), stuffed porkchops, fish pie, and the leek and cheese pie, the tightened waistband is definitely worth the indulgence. I got a kick out of many of the anecdotal and historical notes that accompanied the recipes--such as memories of eating cauliflower cheese, his wife's misinterpretation of Irish coffee cake, and the historical value of oysters among the Irish poor. It's always fun to learn about the food you're eating.As others have stated, the pictures are phenomenal. Almost every single recipe has a photo that shows the final product, and there are several images of Irish landscapes and cityscapes that had me dreamily browsing expedia travel deals.I had a tough time finding a lot of the ingredients in this book for recipes that I wanted to make because I live in the rural Midwest. Things like lamb kidneys, pigs blood, and even simple Irish sausage or smoked whitefish are next-to impossible to find. This means that a large number of the recipes I had to improvise or simply skip, which makes me sad as I would have really enjoyed the challenge of trying them out. If you live in a city with a large Irish population, like Boston, you might have a lot more fun with this book than a lady like me who lives in a farm where the nearest grocery store is a Walmart 15-miles away.THE BAD: After spending a month steadily working my way through its recipes, I have to say... I think we can see why so many of our ancestors left Ireland! This isn't the fault of the author since the recipes appear to be authentic according to other reviewers, but many of these meals are simply bland, bland, bland, and seem to be variations of one another. For example, the soups and stews chapter seems to feature the same general set of ingredients (stewing meat like lamb or beef, potatoes, carrots, onion and thyme) but are distinguished merely by concerns with whether or not it's topped with a pastry puff, pie crust, or a mashed potatoes.As I worked my way through this cookbook, I often wondered whether or not every recipe had been tested or even carefully proofread by anyone other than the author. Some of the directions include notable no-no's in technique. To make pie crust, for example, Bowers instructs you to cut in cold butter and encourages you to use your hands. This is fine if texture isn't your concern, but if you're out to make a flaky pie crust, the heat from your hands will destroy the pockets of cold butter that eventually steam and create the air pockets that make crust flaky. There are also a few recipes that call for ingredients that don't appear in the directions, so you end up with odd left-overs by the time the thing is in the oven. Small stuff, I know, but I noticed.On a minor note, I was also surprised by the nearly complete absence of garlic in any of the recipes! It was so noticeable that I went online to research whether or not the Irish actually eat garlic or if it grows there. (Fact: It does). Its absence indicates to me that the author must simply not like garlic (?????) and chose to exclude it from almost every recipe where it would typically appear, like in stews.VERDICT:This is a book worth buying if you have a distinct interest in authentic Irish cuisine and are willing to sacrifice a little flavor for amusement. I definitely got a kick out of this book and can see myself returning to it on cold gloomy nights when I need some comfort food and, of course, on St. Patrick's Day.
Great recipes BUT the Kindle version has missing ingredient amounts, especially the baking.Ex.: the recipe for Barmbrack reads½ cup (1 stick) butter, softened cup light brown sugarMy local library has the book, so (after a ride out there, of course), I learned it's 1/3C. I was thinking 1/4 to 1/2 cup but good thing I didn't wing it. I like the hardback much more than the Kindle copy; I've already ordered a used one.Bowers, David. Real Irish Food: 150 Classic Recipes from the Old Country (Kindle Locations 2198-2199). Skyhorse Publishing. Kindle Edition.
Visiting Ireland has always been on my bucket list. I won't make it. My Mom and her Mother were both Irish and always had a wish to visit but age, poverty and illness didn't let them. This is a very interesting book. Each recipe is preceded. by a little story about it. They are well written and very easy to follow. Not all ingredients will be in your near by store but she provides you with places to try. The weights and measures are in ours. The recipes make your mouth water and you read through them. I have found my mother and grandmother both cooked Irish recipes the way the lower class or even the farmers would have done. It just makes me want to try others as I find the ingredients. Any level cook should be able to follow along with no problems. No unusual or professional tricks to cooking are used. Reading it on an e book doesn't let you read the first few pages with conversion tables.
Review: This is for the hardcover print. The books listed selling price is $24.95 U.S. This price is according to what the publisher marked in the book cover. I've found the price the publisher is asking for the hardcover to be excellent for this 312 page book. The book starts out with a introduction as most books do. The introduction actually consists of 14 pages which also includes some photos. The photos in this book are excellent amazing quality. With a beautiful look in to Ireland. The first recipe starts out with white sausage. Here in the United States you can't exactly purchase certain organs legally. So there's not an actual way to make a proper white sausage. The recipes get more appetizing as you go on. There's breakfast foods, stews, seafood, meat dishes, vegetable dishes and so on and so forth. There's also beverages and even preserves. This is a authentic Irish recipe book. Not one of the books you would get from a ancestor of someone from Ireland. These are actual Irish recipes with no real deviations from the original. The only deviations would be because we don't have all the ingredients here locally, so the author of the book made provisions for that. At the beginning of the book it discusses substitutions, for ingredients that are commonly found in Ireland, but can't be found in the United States. I found this book to be more than what I wanted, so I am very pleased with it. I was expecting a book full of recipes for stews and vegetables, but was pleasantly surprised, with the section on beverages, along with the enormous variety. There may even be a Irish tale or two along with a ancient recipe as a nice limerick.A little about me: So I have two major passions in my life. One being photography, the other cooking. I love cooking from authentic recipes that come from the source. I also like finding recipes that my ancestors more than likely would have used themselves. As far as photography goes, I like capturing the unique the intriguing. This book has captured both my passions within it. As I'm reading through it my sense of adventure is coming alive, and making me want to travel, to find the perfect photo, and amazing recipe.
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