What exactly comes to mind when you are thinking about Irish cuisine? Personally, not too much, as I rather imagine a scarcity of ingredients - potatoes, maybe - and some touches of fish. So bad that you rarely find anything Irish beyond Ireland's borders but an Irish pub - which does not serve typical food as far as I remember. (Oh, there is a Guinness Chocolate Cupcakes recipe in the book so be aware, very aware).
The New Irish Table covers recipes recommended and prepared by local chefs, which makes the book a good companion for your gourmet travels in Ireland. I've found relatively difficult to think about reproducing the recipes at home as it requires cooking skills beyond the average. The recipes use local ingredients but I am not sure that in fact they are typical Irish recipes either. However, it offers an interesting view of the local expectations and standards therefore it is worth exploring, especially if you are looking for some high-level experiences of the country.
The pictures are highly professional, completely discouraging the hobby cook to ever try to recreate the original recipes. But as usual, I will ignore all the warning and will dare to prepare some of them - like the Ballyknocken Tea Scones, using the Kerrygold salted butter or some salmon-based recipes).
A good source of inspiration if you are looking to challenge your cooking skills and the usual menu once in a while.

As an American, I loved this book! I was surprised by how many of the recipes I actually enjoyed eating, not just making.

RATING: 4 STARS
(I received an ARC from the NETGALLEY)
(Review Not on Blog)

Gorgeous pictures with recipes I really want to try out.

I appreciated the opportunity to see the variety of dishes that are finding their way into Irish cuisine. It isnt' just potatoes and lamb!

The photography in this book was gorgeous, the recipes all sounded incredible, and I loved getting a tour of Ireland through different restaurants, and their dishes. I received the digital copy for review, but this is one I may go and buy the physical copy of because of how much it appealed to my taste in cookbooks. While I have yet to prepare a recipe from the multitude within, I can see myself reaching for these recipes in the future. I highly recommend at least flipping through this beautiful take on Irish fare!

With St. Patrick’s Day right around the corner, my thoughts gravitate towards Irish food and my Irish ancestors. I came across this cookbook and was instantly intrigued.



Filled with amazing recipes paired with photographs that make you drool, this cookbook is a must-own. These award-winning chefs invite the reader into their kitchens where they share their culinary expertise in Irish cuisine. I loved the recipes, though they are more geared for experienced cooks.



Ireland is home to some of the best chefs in the world and in this book, the Emerald Isle is clearly a culinary destination spot. This book makes a great gift, especially for Mother’s Day and Father’s Day.



Disclaimer: I received an ARC from Imagine (Charlesbridge Publishing) via Netgalley in the hopes I’d review it.



My Rating: 4 stars

Perfect for the upcoming St. Patrick's Day and I can't wait to try some of these recipes on my friends.. This book presented them in an easy to understand way.

Did you know that there's a fish called a Sweaty Betty?

I kid you not.

Can you really go into a shop in Ireland, or at least in County Galway, and ask the fishmonger for Sweaty Betty?

And why am I not surprised that such a creature shows up in the chapter that features the county my grandmother came from?

This is a gorgeous cookbook, an exploration of recipes from restaurants across Ireland which all appear to be places I could never afford to see the insides of. Accordingly, a hefty percentage of the recipes include ingredients I'll never be able to afford, even if I could find them, and a few require equipment I'll never be able to afford, even if I wanted to. And, honestly, there are some that are far too haute cuisine for my tastes.

That being said, there are also quite a number of keepers, both entrees and desserts I am very interested in trying. The recipes are challenging, but seem achievable on the whole – but even if every recipe called for larkspur tongues and nuclear fission reactors, the photographs of Ireland would be well worth a look. It's stunning. It's Ireland.

The usual disclaimer: I received this book via Netgalley for review.

I admit to not knowing much about Irish cuisine. So when I got a chance to read this new cookbook about Irish chefs, I couldn't wait to dive in. So imagine my frustration when I started looking at The New Irish Table: Recipes from Ireland's Top Chefs and saw nothing but breathtaking pictures of the country--the gorgeous green fields, the soothing waters of the ocean, bits and pieces of the colorful cities and the people and the landmarks. And as if that's not enough, then there is page after page after page of amazing recipes from chefs who have won Michelin stars and James Beard awards, the chefs who teach and inspire and redefine what Irish cuisine is.

I was so irritated by all that that I set the book aside and refused to look at it again for weeks.

Why, you ask? If you liked the photography and the recipes and the all the amazing facts about Ireland so much, why did you get so mad, you ask. Well, let me tell you.

It was just a book. After all that, I wanted plane tickets to head right over to the Emerald Isle and experience it all for myself! I want to be there right now, seeing the land and meeting the people and eating the food (oh! the food!). These recipes are absolutely mouth-watering! There are recipes for Derry Clarke's Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables and Horseradish Mayonnaise and Catherine Fulvio's Guinness Chocolate Cupcakes; Darina Allen's Roast Lamb with Mint Sauce and Glazed Carrots and Ultan Cooke's Rose Water Creme Brulee. And so, so many more. Seafood, poultry, vegetables, salads, soups, desserts--there are recipes for anything you might be hungry for and for dishes I am not nearly creative enough to come up with on my own.

The recipes are user friendly, with both European and American measurements, and offer ideas for substitutions for those of us not lucky enough to have easy access to some of their most Irish ingredients. And there are lots of beautiful photos to use as guides (or just to drool over) as you're looking through and cooking through the pages.

The book is divided up into the four provinces: Munster, Ulster, Leinster, and Connacht. So if you're like me and geography-deficient, it helps to have this as a guide to the country and the food. I know it's helped give me an understanding of Ireland and its many, many, many offerings. I can't wait for the day that I finally get over there and see it and taste it all for myself. But until then, I've got this gorgeous cookbook to return to, like a dream of a trip I've yet to take.



Galleys of The New Irish Table were provided by the publisher through NetGalley.com.

Ireland's famous recipes by the famous chefs .......wonderful book with great photography.

Despite its somewhat old-fashioned and dull cover, the inside of the book is beautiful with gorgeous photographs of the country and the recipes. It provides recipes from a number of esteemed Irish chefs/restaurants, each chef providing one lunch dish and two dinner menu, and sometime a tea recipe thrown in e.g. scones or cakes. The recipe image look distinctly cheffy with restaurant levels of presentation - not necessary for the dish but quite nice to see so you can replicate for special occasions. The desserts, in particular look scrumptious and, in truth, aren't too complex, aided by a willingness to use ready made puff pastry in, for example, the delicious and unusual pear mille feuille.

Recipes are broken down in their constituent parts e.g. preparation of the main feature, associated sauce and garnish which makes them easy to follow. There is a decent range of recipe although scallops appear frequently, once with the ubiquitous pea purée.

Here is a selection of recipes to give you a flavour of the book: carrot, potato & cumin soup (very simple to make); salmon & leek pie (using filo pastry); carpaccio of scallops with chili, lemon & wood sorrel; sea scallop with pureéd & pickled cauliflower; lobster with spinach & tomato fondue; paupiettes of sole & crabmeat; venison with pureéd celeriac & spinach; braised lamb with pearl barley risotto; lamb, samphire & burnt onion purée; pork fillet with roasted butternut squash, mushrooms, lemon & parsley; chicken ballotines stuffed with potato farls; chicken & chick pea tagine; cashew nut chicken & asparagus salad; lemon curd with meringue & raspberries; chocolate mousse with walnut ganache; Guinness cup cakes (yes really although not something I will ever try!); rosewater crème brulée; cappuccino cream chocolate cake; vanilla panna cotta with honeycomb; buttermilk & heather-infused panna cotta; berry trifle and, of course, a chocolate fondant.

Many the ingredients offered by a land magical like the Emerald Island is to its people.

From meat - beef, lamb, pork - to fish, in particular salmon (lucky Irish!) passing through cheese, and butter, and milk and every sorta of veggies and fruits.


Ten stellar chefs, most of them with a great curriculum in this new cookbook The New Irish Table Recipes from Ireland's Top Chefs by Leslie Conron Carola, will propose us new recipes with fresh and seasonal ingredients.

This beautiful cookbook will be published on February 7th, so you mustn't wait a lot of time. for grab your copy!

Passing through sea recipes to pear puree, every possible person will be satisfied by this myriad of wonderful recipes.

Pictures of Ireland published in this book are spectacular and dreaming like only this land is able to be like also the ones of the various dishes created by the ten chefs involved in this new introduction of the various dishes of the areas of the country taken in consideration.

Go for it with the certainty of buying a great and spectacular product and a very good Irish cookbook!


Thanks to NetGalley and Charlesbridge for this book.

Loved the layout and trying some new recipes. Easy to follow and understand as I tried my hand at some elevated comfort foods or my family :)

This was a beautiful little cookbook. It had a plethora of gorgeous photos. Both of the recipes featured and from places all over Ireland. The recipes featured in this book come from some of Ireland's top chefs and there is a little something for everyone.

At the beginning of the book, you are given a little introduction to Ireland. Both its geography and its' wonderful food culture. What follows is a wide variety of menus and recipes from cooking schools and restaurants all over Ireland. They are simple to follow and the photographs make a yummy accompaniment that will warm the heart of even the pickiest of foodies.

Below is a list of just a few of the recipes featured in this cookbook.

-Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise
- Beef Fillet and Brisket with Morels and Mushroom Purée
- Venison with Puréed Celeriac and Spinach
- Chocolate Mousse with Walnut Ganache
- Ballyknocken Tea Scones
- Carrot, Potato, and Cumin Soup
- Chicken Ballotines with Potato Farls
- Slow-Cooked Shoulder of Pork with Stuffing, Sautéed
- Poached Egg and Coolea Cheese
- Ballymaloe Brown Yeast Bread
- Caramelized Hazelnuts, and Apple Crisps
- Braised Lamb with Pearl Barley Risotto
- Rose Water Crème Brûlée
- Wood Pigeon, Gooseberry, and Spinach
- Shallot and Sage Mashed Potatoes and Port Jus
- West Coast Seafood Chowder
- Homemade Potato Bread
- Vanilla Panna Cotta with Honeycomb
- Traditional Fish and Chips
- Fillet of Beef Bourguignon with Mushroom Duxelles, Pearl Onions, and Roast Beef Sauce
- Peach Tarte Tatin with Citrus Mascarpone
- Cappuccino Cream Chocolate Cake
- Florence Bowe’s Crumpets
- Wild Garlic Mayonnaise

If you are a foodie and cookbook lover like me then this is a MUST have to add to your collection.

The author’s love of Ireland and its’ culture really shows. This is a beautiful book containing 70 recipes from Ireland’s best chefs, each of them having a unique perspective on creating inventive dishes using fresh, local and seasonal produce. The photo presentation for each dish is stunning - I could almost taste the flavors. Each ingredient is measured in both volume and weight which is very handy. A number of recipes are better suited to more experienced cooks/chefs but also perfect for novices who want to be challenged.

Will also be posting to additional sites (Powells, Amazon, B&N once published)

Celebration of Chefs, Countryside, Gourmet Selections with beautiful presentations and photography

A time limited electronic copy of this book was provided free by the publisher.

There are 10 chefs featured in this cookbook:
Kevin Dundon, Ultan Cooke, Derry Clarke, Darrina Allen, Martin Bealin, Catherine Fulvio, Neven Maguire, Noel McMeel, Ian Orr, and Tim O'Sullivan.

It's a beautifully laid out book that is a pleasure just to look at and read. It features gorgeous photography, of the Irish countryside and areas of interest as well as the dishes. I liked the market pictures. This book is a celebration of the featured chefs as well as being a cookbook. Biographies and pictures of each chef are included. The recipes have standard measurements that US cooks will be familiar with. In many cases both cup measurements and weights of ingredients are listed. For instance, a recipe might read "3 cups/300 g plain flour."

The recipes are elegant and sophisticated, but often are simple. They are not always practical or frugal, but some surprised me and were both. If there is a term that might be unfamiliar to readers, it is usually defined. The photography showcases amazing food presentation creations as well. I don't even want to KNOW what some of these meals would cost if enjoyed at the chef's restaurants; some of these creations are served at castles! Overall, they are very impressive. If you like to see creative food presentation, you should enjoy this.

The tea scones are great, and I've also made the Guinness Chocolate cupcakes. The bit of stout really takes that chocolate up a notch. I look forward to trying the salted caramel ice cream later in the summer.

There are some quite simple recipes in the book as well, such as Roux, that compliment the recipes, and that's exactly the way I make my own.

The downside, at least for me, is that some of these ingredients are about impossible for me to find here in my small town in the US - I'd have to drive a couple of hours to the city to find some of the ingredients if I wanted to cook them. Also, not all the recipes really appeal to my Southern US palate. It's a much more gourmet selection that I normally would prepare. At times though, I like part of a recipe or a component that can stand alone, so there's still value there for me. I also found a lot of value in the photo essays on various ingredient production.

This is as much coffee table book as it is a cookbook. It's really a beautiful production.

These chefs are ambassadors for Ireland, a land of ancient ruins and modern culinary styles.
What a culinary delight, from Crispy Duck Breast with Glazed Butternut Squash to Orange, Spinach, and Salmon Salad, there is something in this cookbook for everyone!
Most of the recipes are very detailed, with metric/English measurements that range from a beginning cook to culinary chef.
The produce, herbs, seafood and meat are usually locally sourced from produce markets and the sea, there are recipes that use seaweed, sea salt and fresh mussels and salmon.
You will read about world famous chefs, cooking schools and organic farms that turn out mouth watering, appetizing food that rivals any competing restaurant in the world!

I was very excited about this. I love authentic Irish cuisine and culture, and have been many times. My favorite dishes include fish and chips and stew.

This was not at all what I was expecting. "The New Irish Table" is filled with beautiful imagery, smatterings of culture and geography, and culinary marvels that my simple kitchen/pantry can't even begin to try and make. There are ingredients that are either only native to Ireland and virtually impossible to find elsewhere (eg, Irish moss) or ingredients that I can't even picture an average Irish person finding at their local store. Top that with elaborate prep and specific gadgets, this is not a cookbook for a home cook. On top of it all, the portions and plating are almost all French style, meaning tiny and very decorative. A big disappointment if you are looking for a homecooked style Irish meal.

This book made me want to get on a plane to go to Ireland right away. Beautiful pictures, stories about the different areas of Ireland (and restaurants and farms), stories from the chefs, and most importantly delicious looking recipes. Really a lovely addition to any travel/cookbook collection.

This is a great book, that introduces the reader, and cook, to MODERN Ireland. By taking the country regionally, the book introduces chefs who are currently the top chefs in the country, and giving you menus from their restaurants and inns. So what you really get is a mini-cultural introduction to the varying regions of Ireland. Those nuances are shown in the different dishes and the subtleties of preparation. One chef may add different ingredients to their lemon curd, for example, or prepare it differently. It's minor, but it's those subtle taste differences, that these chefs are known for. And these recipes are amazing! By using local produce, meat and seafood (which mimics the various American regions), the recipes are a true modern take on traditional dishes. And all are amazing! Some do require a bit of prep work, and cooking time, but the end results are definitely 5 star worthy at home!

This is a great book for those celebrating their Irish heritage, as a gift for a 'foodie', or just to shake up your recipes! Don't miss this one!