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Irish Cooking:     more books (100)

Irish Cooking by Clare Connery, 2001-03-30 Irish Cooking by Vivienne Abbott, 1993-05 The Best Of Irish Breads & Baking: Traditional, Contemporary & Festive by Georgina Campbell, 2009-04-30 Irish Cooking: Classic and Modern Recipes by Ethel Minogue, 1989-01-12 Little Irish Baking Book by Ruth I. Ross, 1996-02-15 Irish Cooking: Over 100 Traditional Irish Recipes by Clare Connery, 2004-01 The Irish Country Kitchen by Mary Kinsella, 2001-04-01 Best of Irish Cooking by Alex Barker, 2002-02-26 At Home in Ireland : Cooking and Entertaining With Ava Astaire McKenzie by Ava McKenzie, Ava Astaire McKenzie, et all 1998-04 Savouring Ireland: Cooking Through the Seasons by Nuala Cullen, 1998-01 The Irish B&B Cookbook by Ann Mulligan, 2008-10-31 A Pinch of This...: Tastes of Home Cooking (On Stream Food & Drink) by Frank Moynihan, 1998-07 Cooking the Irish Way (Easy Menu Ethnic Cookbooks) by Helga Hughes, 1996-05 Land of Milk and Honey: The Story of Traditional Irish Food and Drink by Brid Mahon, 1998-09-01

lists with details

81. Recipe031399
    Beyond boxty the new irish cooking. By Carole L. Philipps, Post Living editor. Colcannon, boxty and Irish stew are only part of the irish cooking lexicon.  
    http://www.cincypost.com/living/1999/recipe031399.html
    
    Extractions: By Carole L. Philipps, Post Living editor Colcannon, boxty and Irish stew are only part of the Irish cooking lexicon. As much as one may love these simple dishes of potato, onion, cabbage or kale and lamb, younger cooks have added much in the way of sophistication to the Irish table, while still maintaining Ireland's cooking heritage. My first dinner on Irish soil was a delectable filet of sole in a decidedly French sauce. While lamb, seafood, potatoes, cabbage, kale, oatmeal and brown bread remain Irish staples, if you dine on the Emerald Isle today you are likely to find them used in clever new ways. A new cookbook, out just in time for St. Patrick's Day entertaining, draws from both the old and the new to give a clearer picture of Irish cuisine today. 'The Irish Heritage Cookbook' (Chronicle Books paperback, $18.95) by Margaret M. Johnson is a collection of traditional Irish fare with contemporary Irish recipes that are both wonderfully fresh and fittingly reminiscent of Ireland's better-known cottage cuisine. Ms. Johnson, an Irish Catholic who grew up in Massachusetts, is now a high school teacher on Long Island who regularly spends her summer vacations in Ireland. Over the years she has seen the cuisine of Ireland evolve, as one eye remains fixed on the past while the other looks steadfastly ahead.

82. Random House Value Publishing | Catalog Search
    Best of irish cooking Written by Alex Barker Hardcover Gramercy Cooking Irish 0-517-21838-0 February 2002 $6.99, enlarge.  
    http://www.randomhouse.com/valuepublishing/catalog/display.pperl?isbn=0517218380

83. Irish Recipes Page
    Cook up some Dublin Coddle, dumpling stew, soda bread, or scones for St. Patrick's Day.  
    http://anxiety-closet.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Irish_Din
    
    Extractions: Here's a collection of recipes from the Gaelic language list, gaelic-l. One warning corned beef is used only as a cold cut in Ireland. I'd never heard of corned beef and cabbage until I spent some time in the US. IRISH RECIPES Ver 3.0 DUBLIN CODDLE 1 pound sliced bacon 2 pounds pure pork sausage links, bacon fat or vegetable oil 2 large onions, sliced 2 cloves of garlic 4 large potatoes, thickly sliced 2 carrots, thickly sliced 1 large bunch of fresh herbs, tied with string black pepper hard cider (apple wine) or apple cider fresh parsley, chopped for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings HOMESTYLE CORNED BEEF AND CABBAGE 2 cups of water 1/4 cup honey 2 tablespoons Dijon-style mustard, divided 1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds) 3 tablespoons butter or margarine, softened 1 1/2 teaspoons chopped fresh dill, OR 1/2 teaspoon fried dill weed 2 1/2 to 3 1/2 pound corned beef brisket Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Makes 6 to 8 (3-ounce) servings. HERB DUMPLING STEW 2 pounds stew meat, lamb or beef 1/2 cup flour 3 tablespoons vegetable oil 2 onions 2 carrots, chopped in large pieces 4 potatoes, chopped 2 tomatoes, peeled and chopped 1/2 teaspoon garlic powder 1 large bunch fresh mixed herbs, tied with a string 2 1/2 cups beef broth Dumplings (see below) Salt and pepper to taste Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste. Makes 6 to 8 servings DUMPLINGS 6 cups self-rising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done. IRISH ROAST PORK WITH POTATO STUFFING 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons hard cider (apple wine) or water stuffing (see below) salt and pepper Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Makes 6 servings. STUFFING 4 1/2 cups potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. OAT BREAD 8 ounces regular oatmeal (not instant) 1 1/2 cups buttermilk 2 teaspoons baking powder 1/4 teaspoon salt 1/2 to 1 cup flour 2 tablespoons melted butter In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork, continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put into center comes out clean, it's ready. If needed, bake 10 minutes longer, or till pick comes out clean. Makes 1 loaf. BROWN BREAD 2 cups whole-wheat flour 1 cup white flour 1 1/2 teaspoons baking powder (or baking soda) 1/2 teaspoon salt 1 1/2 cups buttermilk Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees. Makes 1 loaf SODA BREAD #1 4 cups (1 pound) flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 to 3/4 pint of milk or buttermilk Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. Makes 1 loaf. APPLE POTATO CAKE 2 large potato cakes (see below) 2 large cooking apples 1 teaspoon cinnamon 1 1/2 teaspoons ground cloves 2 tablespoons butter Lemon curd (see below) Prepare potato cakes recipe. Divide dough into 2 parts. Roll out into 2 large circles. Peel apples and slice thinly. Layer apple slices on 1 circle of dough; cover with other. Pinch edges to seal. On greased griddle, cook slowly over low heat, turning once. When apples are cooked, remove top cake and sprinkle with sugar, cinnamon, ground cloves and butter. Replace top cake and heat 5 minutes longer. Serve with lemon curd and hot tea. Makes 1 cake. LEMON CURD 4 tablespoons unsalted butter 1/2 cup sugar 1/2 cup fresh lemon juice 4 egg yolks 1 tablespoon grated lemon peel In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Makes 1/2 cup. POTATO CAKES 1/4 cup butter 6 to 8 ounces white flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3 cups freshly mashed potatoes (with milk) Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes. SCONES 1 cup white flour 1/2 teaspoon baking powder 1/4 pound butter, softened 2 ounces sugar 1 egg, slightly beaten 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones. CREAM DELIGHT 2/3 cup uncooked oatmeal 1/3 cup slivered almonds 1 1/4 cups heavy or whipping cream 5 tablespoons honey (or to taste) 4 tablespoons Irish whiskey 1 teaspoon lemon juice On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled. Makes 6 servings. CANDIED BLOSSOMS 1 cup sugar 3/4 cup water Confectioners' sugar Rose or violet petals Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Makes 3 to 4 servings O'DONOGHUE'S BEEF STEW 1 1/2 lbs Steak (stewing or round), 3 medium sized carrots, 3 medium sized parsnips, 1/2 cup pearl barley, 8 potatoes (or more if you're hungry). stock or soup mixture (beef or oxtail), Salt, Pepper, Mixed herbs, Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie) SODA BREAD #1 4 cups (1 pound) flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 to 3/4 pint of milk or buttermilk Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. Makes 1 loaf. SODA BREAD #2 - WHOLE WHEAT 4-1/4 to 4-1/2 cups whole wheat graham flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp butter or margarine, cut in small pieces 2 C. buttermilk Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #3 - RAISINS 4-1/4 to 4-1/2 cups all-purpose flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3 tbsp granulated sugar 1 tsp caraway seeds 1 cup dark seedless raisins 2 cup buttermilk butter sugar Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #4 - CURRANTS 3 cups flour 1 3/4 cups buttermilk 2/3 cups sugar 2 tbsp butter, melted 3 tsp baking powder 3/4 cups currants 1 tsp salt 1 tsp baking soda 2 eggs, beaten Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. BETTER-THAN-BAILEY'S IRISH CREAM 2-3 tbsp boiling water 1 tbsp instant coffee 1 can sweetened condensed milk 1/3 - 1/2 pint whiskey (to taste) 1 small carton heavy cream Mix. From: "Audrey F Bancroft"

84. Gourmet Cooking Course - Cooking Courses Ireland
    Enjoy Gourmet cooking at the Belle Isle School of Cookery, providing a range of Cookery Courses in the beautiful Lakelands of Ireland  
    http://www.irish-cookery-school.com/cookery.html
    
    Extractions: Our courses vary in duration from weeklong courses to weekends and are designed for any level of cooking ability, from beginner through to experienced cooks. Each course involves a 'hands-on' approach as well as practical tips and demonstrations. In the evening, after a wine tasting, guests will be invited back into the kitchen again. Here they can watch the finishing touches being put to a truely gourmet dinner, which they will then enjoy in the dining room. School Facilities As good light is essential in any kitchen, the Belle Isle School of Cookery has been designed to take advantage of natural daylight and in doing so affords stunning views of the Florence Court Mountains. The clarity of light and space creates a kitchen which is a pleasure to work in and an optimum environment to discover the delights of Irish Cuisine. New - Evening Courses

85. Cooking With Fresh Seaweed
    Recipes include sea lettuce seasoning, blanc mange and salad made with irish moss, soup stock, and bread.  
    http://seagrant.gso.uri.edu/factsheets/seaweed.html
    
    Extractions: Seaweed has always been an important part of the human diet. In some countries, such as Japan, people commonly eat freshly gathered or dried seaweeds. In the United States, we also eat seaweed products, sometimes without realizing it. Stabilizers and emulsifiers (such as carageenan) extracted from some seaweeds have been used in the production of toothpaste, gelatins, puddings, and ice cream. Near Sakonnet, Rhode Island, Irish moss has been commercially harvested as a source of carageenan. And, of course, what would a Rhode Island clambake be without mounds of steaming brown rockweed? Collect sea lettuce fronds and rinse several times in fresh water. The fronds may be dried slowly by spreading them on newspaper and placing them in the sun or in a warm room for about a week. After drying, the fronds will be reduced in size and blackened. Crumble them finely and use as a seasoning with rice, soups, and main dishes. ½ cup packed Irish moss 1 quart milk ½ cup sugar pinch of salt cheesecloth fruit or flavoring as desired Wash Irish moss several times in fresh water.

86. 'Westport Cooks' - Lees Market
    Recipes for specialty menus ranging from Christmas dinners to irish feasts, fusion cooking and do ahead dinners.  
    http://www.leesmarket.com/WestportCooks/index.asp
    
    Extractions: Kitchen Tested Recipes: Jack Daniels Barbeque Beef Category: dinner Author: Patti Babbitt Saute of Shiitake Mushrooms and Japanese Eggplant Category: sides Author: Cafe Nuovo Sweet Potato Flan Category: sides Author: Cafe Nuovo Roast Rack of Lamb with Goat Cheese and Macadamia Nut Crust Category: dinner Author: Cafe Nuovo

87. St. Patrick's Day Menu - Recipezaar
    Recipe suggestions for a traditional irish dinner, as well as how to use the leftovers the next day. Tips on cooking corned beef and cabbage included.  
    http://www.recipezaar.com/features/stpats/
    
    Extractions: Go to... Home Recipes Search My Stuff My Cookbook My Shopping List My Plan Talk Recipe Request Menu Planning Special Diets Gourmet Gardening Message Board Everything Else Customer Support Suggestions Share a recipe Help/F.A.Q. Contact Us You Are Here: Home Features Search: All Recipes My Cookbook Recipe ID # for advanced search Cabbage will smell (some say like ammonia, some say like rotten eggs), and cabbage will only smell and taste more pungent the longer you cook it , contrary to convention. Did you know that the amount of hydrogen sulfide (the rotten egg smell producer) in boiled cabbage will double between the fifth and seventh minutes of cooking? Don't overcook the cabbage.

88. Homepage
    Versailles World Cookbook Awards; cooking with irish Spirits (Wolfhound Press, Dublin, 1999 publications, including the irish Echo newspaper, irish America Magazine, Los Angeles  
    http://irishcook.com/
    
    Extractions: Margaret M. Johnson Meet the Irishcook Margaret M. Johnson, whose grandparents and great-grandparents hailed from Counties Cork, Kerry, and Dublin, is well known as one of the most prolific writers of topics dealing with Irish food and travel. She is pleased to announce the publication of her latest cookbook, The New Irish Table, 75 Contemporary Recipes, from Chronicle Books. She is the author of three other cookbooks—The Irish Heritage Cookbook (also from Chronicle, 1999), nominated for "Best Cookbook on National Cuisine" in the 1999 Versailles World Cookbook Awards; Cooking with Irish Spirits (Wolfhound Press, Dublin, 1999): and Ireland: Grand Places, Glorious Food (Real Ireland, Wicklow, 1992). Margaret, who holds dual citizenship in the U.S. and Ireland, has authored more than 200 food and travel articles in U.S. publications, including the Irish Echo newspaper, Irish America Magazine, Los Angeles Times Syndicate, and Newsday. She also contributes regularly to Dublin’s Food & Wine magazine and is travel editor of House, a New York-based architecture, design, and lifestyle magazine. During her two dozen visits to Ireland, Margaret has captured the people, landscape, and food in more than 2000 photographs. Ireland: 2001 Weekly Engagement Calendar, featuring 53 of her original photos, was published by Browntrout Publishing. Her line of recipe notecards, "Notes to the Cook," features her photos of Irish pubs and pub-style recipes, and Walsh Trading Company published her pub photos in a poster "Pubs of Ireland." The Irishcook invites you to enjoy a taste of Ireland on these pages and invites your feedback.

89. British, Scottish, Irish, Welsh Cooking, Carnegie Library Of Pittsburgh Resource
    Links to web resources about British, irish, Scottish, and Welsh food and cooking, including recipes. Resource Guide Home, Family Community Food cooking. British, irish. Scottish, Welsh  
    http://www.clpgh.org/subject/food/british.html

90. Ballymaloe Gardening & Cookery School, Ireland, World-Famous Irish Cookery & Gar
    series. Her highly acclaimed irish Traditional cooking was published in l995 and won the Langhe Ceretto prize in l996. A Year  
    http://www.cookingisfun.ie/school/about.htm
    
    Extractions: Whats Cooking ... 12 Week Certificate Courses in 2005 About the Cookery School Staying at the Cookery School Darina promotes the unique style of cooking pioneered by Myrtle Allen at Ballymaloe House, the country house hotel whose outstanding cuisine has helped to put Ireland firmly on the international culinary map. Most of the vegetables and herbs used are grown organically in the adjoining gardens and greenhouses. Darina Allen has a delightful formal parterre herb garden and potager-style kitchen garden with a huge variety of vegetables, as well as an ornamental fruit garden. Fresh free-range eggs come from the hens who feed happily on the school's scraps, whilst meat and farmhouse cheeses are provided by the best local producers. The fishing boats at nearby Ballycotton Harbour supply a wide variety of fresh fish. Facilities at the school are first class and Ballymaloe has a reputation for a warm welcome from staff, tutors and the many guest chefs. The courses are intensive, but the atmosphere is always friendly and helpful with a high degree of individual attention given to every student. A special time every day is lunch when teachers and students sit down in the spacious dining room overlooking the gardens to enjoy a three-course meal which the students have prepared using recipes from the demonstrations. Our 12-week Certificate Course is highly regarded and graduates from the school are in demand all over the world. We also have a wide range of shorter courses - some suitable for complete beginners, others aimed at more experienced cooks. All our courses reflect the unique Ballymaloe style of cooking, as taught to Darina Allen by her mother-in-law, Myrtle Allen of Ballymaloe House - the first of the Irish country house hotels and the most consistently praised for fine food. The courses are intensive but the atmosphere is always friendly and helpful with a high degree of individual attention given to every student.

91. Irish Cookery Book And Cookery Courses From Mayo (west Of Ireland)
    More recipes and cookery courses from Marjorie s Kitchen irish recipes for cooking and entertaining including special irish christmas cooking.  
    http://ballina.mayo-ireland.ie/Brigown/CookBook3.htm
    
    Extractions: Free Service Community Website "More Favourite recipes from Marjories Kitchen (Part 3)" is Marjories third cookery book. Take all the stress out of cooking and entertaining with Marjorie's latest cookery book. It contains various sections on: Between the covers of Part 2 and 3 of "Favourite Recipes from Marjorie's Kitchen" is a veritable encyclopaedia of tried and tasted recipes to impress the taste buds of both family and friends. COURSES If you would like a holiday break with a difference, Marjorie will be delighted to discuss your individual needs and facilitate you with the appropriate cookery course at Brigown. GROUPS If you are a group eg Ladies Club, FAS Scheme etc, Marjorie will be delighted to travel out to give cookery courses. Courses include the following titles:

92. BBC Shop - Paul & Jeanne Rankin's New Irish Cookery
    journeys together around the globe, whilst retaining an authentic spirit that reflects their shared passion for cooking with fresh and tasty irish ingredients.  
    http://www.bbcshop.com/invt/0563488786&bklist=icat,4,,3,257
    
    Extractions: Irish hospitality is the stuff of legend, so it’s only natural that Ireland is home to some of the best food and drink money can buy. This new collection, from a husband-and-wife team who specialize in Irish food, is filled with traditional and modern recipes created to make the most of the very best Irish produce. Paul and Jeanne Rankin’s recipes take their influences from their many culinary journeys together around the globe, whilst retaining an authentic spirit that reflects their shared passion for cooking with fresh and tasty Irish ingredients. In this delightful collection of recipes Paul and Jeanne have given many of their favourite traditional Irish dishes a modern twist, such as Irish Stew and Warm Salad of Fish and Chips. They also present tantalizing new recipes, including Spicy Leek and Goats’ Cheese Soufflé and Irish Coffee Tart, dishes that promise fantastic results when combined with the best Irish food and drink.

93. Irish Cookery Books ©Jane Lyons
    irish Traditional cooking. The Complete Book of irish Country cooking.  
    http://www.from-ireland.net/books/cookery.htm
    
    Extractions: This page is part of an Irish genealogy web site called ' From Ireland Irish Cookery Books The following links are to Amazon.com where you can read more about these books. Just because you follow a link, that does not mean that you have to buy any book, the thing is, that by following the link you can find out something about the book, it's ISBN number for example, or perhaps an extract from the book, then, you can see if your local library stocks the book, or, if it takes part in an inter-library loan scheme whereby you can borrow the book. All you have to do is note the title, author and ISBN number for any book in order to find out if you can get a copy through your library. I have two objectives by creating these pages: to tell you about books that have been written by Irish authors on topics I have seen queried through the mail lists, or on my Guest book and to support this site through its affiliation with Amazon.com should anyone decide to buy any books linked to from this site Two chefs spring to mind these days when one thinks about Irish Cookery Books, the two who have featured most often on our television screens:

94. Irish Recipes From The IrishAbroad Kitchen
    their journeys together around the globe whilst retaining an authentic spirit which reflects their passion for cooking with fresh and tasty irish ingredients.  
    http://www.irishabroad.com/Culture/kitchen/irishcookery.asp
    
    Extractions: Ireland is home to some of the best food and drink money can buy and this new collection from husband-and-wife team Paul and Jeanne Rankin is filled with traditional and modern recipes created to make the most of the very best Irish produce. Beautifully illustrated with over 90 colour photos and including a helpful section detailing tips from Paul and Jeanne on where and when to buy the very best Irish produce, New Irish Cookery is a celebration of high-quality, mouth-watering food. Seafood chowder with potato and spring onions Click here for recipe Peppered duck breasts with wild mushrooms and cream Click here for recipe Irish autumn pudding This is similar to a luscious summer pudding, but the gorgeous tartness of the Bramley apples adds another dimension to the usual very-berry pudding. The plums also work really well, adding great texture and colour. Click here for recipe

95. Traditional Irish Stew Recipes And Cooking Information
    the many recipes for irish Stew. Next page irish Stew Recipes Page 1, 2 Subscribe to the Home cooking Newsletter. Name, Email,  
    http://homecooking.about.com/library/weekly/aa031300a.htm
    
    Extractions: zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Home Cooking Home Essentials ... Food Hangman Game zau(256,152,145,'gob','http://z.about.com/5/ad/go.htm?gs='+gs,''); Recipes Food Reference Food Media Ethnic Recipes and Foods ... Help zau(256,138,125,'el','http://z.about.com/0/ip/417/0.htm','');w(xb+xb); Subscribe to the About Home Cooking newsletter. Search Home Cooking Traditional Irish Stew Part 1: It all boils down to the mutton More of this Feature Irish stew is a filling, flavorful peasant dish made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

96. Irish S Cooking Links Page - Time To Get Hungry!
    irish s cooking links. Yea and what is it to you? I like to cook - it is one of the few creative and artistic things that I can do, and do well I might add!  
    http://www.omahalink.net/irish/links/Cooking/cooking links.html
    
    Extractions: Irish's cooking links Yea - and what is it to you? I like to cook - it is one of the few creative and artistic things that I can do, and do well I might add! Here are a few places I found that I did not want to loose for finding that exact recipe (not that I follow them to the letter anyway)... Back to my home page Back to my links page Started 14 June 1999, last updated 09/30/99 06:09 PM by Irish

97. Fianna Kitchen! Marvelous Recipes, Take A Look!
    Caoireola. Caife Gaelach (irish coffee) Champ More irish Recipes. irishFood.com. Traditional irish Recipes to the Hideaway. 19688th wonderful irish genealogist/cook to have visited  
    http://www.rootsweb.com/~fianna/kitchen

98. Irish Cookery
    irish cookery page with my own home tried and tested recipies. Meat,Fish,cakes,desserts and even irish coffee!. irish Cookery sayings. Starters. Potato soup.  
    http://www.fionasplace.net/Irishcookery.html
    
    Extractions: Fiona's Place The Dungeon The Irish Connection / Irish cookery ... To the food links Irish Cookery sayings Starters Potato soup Leek soup Onion soup Smoked salmon mousse Fish Trout Salmon Main Courses Pork in Guinness Spiced Beef Irish Stew Roast leg of lamb and mustard ... Beef and Bacon Roll Vegetables Colcannon Baked parsnips Potatoes Potato Cakes Champ Boxty Dessert Gaelic Souffle Fruit Crumble Bread and Butter Pudding Tea Time Guinness Fruit Cake Whiskey Brack Irish brown bread Soda bread ... Pancakes Drinks Hot Whiskey Irish Coffee 1kg/2 lbs potatoes 60g/2 oz butter 60g/2 medium onions 250ml/1 cup light cream 6 rashers of streaky bacon, crisply fried 60 fl oz/3 pints/6 cups of half milk and half water or stock salt and pepper Method: Melt the butter in a saucepan, add the sliced peeled onions and cook gently.

99. Taste Of Ireland -modern Restaurants In Ireland, And All The Best In Irish Cuisi
    Taste of Ireland modern restaurants in Ireland, and all the best in irish cuisine. All the best and most distinctively irish ingredients for you own gourmet dinging experience at home  
    http://www.tasteofireland.com/
    
    Extractions: Panel of Chefs By Derry Clarke, owner of l'Ecviran and President of Euro-Toques Ireland. A full listing and guide to the best restaurants in Ireland, many with sample menus and recipes. All the best and most distinctively Irish ingredients for you own gourmet dinging experience at home. All the recipes from the restaurants together with others provided for us specially by Euro-Toques members.

100. The Observer | Travel | Heard The One About The Irish Cookery School?
     Northern Ireland Heard the one about the irish cookery school? Northern Ireland may not be known for its cuisine but Carl Wilkinson  
     http://observer.guardian.co.uk/travel/story/0,6903,1185165,00.html
     
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