Cover image for The Irish heritage cookbook
The Irish heritage cookbook
Johnson, Margaret M., 1944-
Personal Author:
Publication Information:
San Francisco : Chronicle Books, [1999]

Physical Description:
288 pages : illustrations ; 23 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Central Library TX717.5 .J64 1999 Adult Non-Fiction Central Closed Stacks
Angola Public Library TX717.5 .J64 1999 Adult Non-Fiction Open Shelf
Kenmore Library TX717.5 .J64 1999 Adult Non-Fiction Open Shelf
Lancaster Library TX717.5 .J64 1999 Adult Non-Fiction Open Shelf
West Seneca Library TX717.5 .J64 1999 Adult Non-Fiction Open Shelf

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Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the worldand one to be enjoyed by all who love Ireland.

Author Notes

Margaret Johnson grew up in a traditional Irish-Catholic neighborhood in Massachusetts. A high school teacher in New York state, she takes advantage of her long summer vacations to travel to Ireland regularly, and has published numerous Irish travel and food articles.

Reviews 1

Publisher's Weekly Review

Food writer and Massachusetts native Johnson delivers a fresh perspective on Irish cookery with an engaging collection of recipes culled from Irish (and Irish-American) chefs, hoteliers and long-time home cooks who have reinterpreted traditional dishes with earthy panache. Organized by topography‘hill, dale, waters, etc.‘chapters include historic sidebars and anecdotes, such as information on medieval Irish castle banquets. Despite an occasional gourmet detour (e.g., Mussel Soup with Oatmeal-Herb Crust or Warm Woodland Salad with Champagne Vinaigrette), robust, rustic Irish cooking prevails. Recipes are not for the diet conscious: copious amounts of butter and cream, meat-with-meat pairings and other caloric combinations predominate (e.g., Black Pudding Roisin, with pig blood sausage; Dublin Coddle, a pork, bacon and potato casserole; Quail with Chestnut Stuffing and Burgundy Sauce). Ireland's culinary "roots" (carrots, turnips, parsnips and tubers) as well as distinctly Irish libations (stout, whiskey and poitins, a distillation of barley, sugar and water), punctuate many recipes. Relatively uncomplicated, many of these meals involve minimal preparation time and can be easily rendered by novice home cooks. Looking beyond boiled potatoes and cabbage, Johnson provides valuable insight into Ireland's gastronomic heritage. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved

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