The New Irish Table

Most people don’t think much of Irish food, if they think of it at all; this book sets out to change that. Divided into the different provinces of Ireland, each chapter visits a professional chef for their take on Irish cuisine. Recipes vary from highly sophisticated to down home simple. The recipes, in turn, range from complicated to easy and feature everything from mains to sides, desserts and drinks. The photographs of the Irish countryside are breathtaking and are accompanied by information about the region and the people who live there

This is a beautiful book, full of amazing photos of Ireland, food, and great recipes. "Irish cuisine" is no longer an oxymoron, and these celebrated chefs have proved it once again. The recipes are fairly simple to make with ingredients common to find (which is fantastic, even on a budget), and the instructions are not too overwhelming. The Chocolate Mousse with Walnut Ganache will be my first attempt at a walnut ganache (never even heard of it), and I'm really hoping that by some miracle, it'll look like the picture. If not, at least my hope is that it'll be edible :D

Enjoyed the book. Learning about the chefs and areas in Ireland. the recipes were very high standard and i would look forward to trying them. Shame the chefs couldnt prepare them for me

Great tasty recipes. Tried a few for myself and loved them.

My mother’s family came from Ireland, I’ve been there twice, and while both times were lovely, the food was never the reason to go, although I did have some fine meals there, cuisine was not what I associated with Ireland. Well, apparently that’s something that is changing, for visitors to truly enjoy their stays, the restaurants are picking it up a notch.

Included are recipes from “Ireland’s Top Chefs,” ten award-winning chefs. There’s an emphasis on fresh, local, and seasonal ingredients. There are variations on some standards, and variety in the meals, the ones I recall including fresh fish, lamb, fruits, vegetables, beef and pork. Oh, and cheese, of course. The illustrations in this ARC I received are limited with several grayed out boxes held for photographs, but the ones that are there are beautifully done. This collection includes some rather delicious looking Irish recipes, not the look one associates with Irish Cooking, this is cuisine. Lovely to look at – better still to enjoy.

Of course, looks aren’t everything when it comes to eating, and a well-prepared meal should, ideally, be a thing of beauty, nourishing your soul, smell heavenly, and taste divine. The recipes are deliciously simple, easy to follow, and yet still decidedly Irish, which is a very good thing.



Pub Date: 7 Feb 2017

Many thanks to Charlesbridge, NetGalley and to Leslie Conron Carola for compiling these recipes and providing me with an advanced copy for reading and review

I never knew irish cooking could be so eloquent and sophisticated. I thought irish food was comfort food but every dish in this book makes u feel like an irish princess. the pictures are beautiful. I know the real book will have more photos since there are grey boxes in the arc. I love that regardless of how pretty and high class each dish looked and sounded the recipe was simple to do.

Brilliant! Even though many of these recipes are too advanced for me and I do not have access to the quality ingredients I enjoyed this book immensely

There are some great recipes in here! The scones are great as well as several of the soup recipes. I loved the pictures throughout the book, so beautiful! I did think some of the recipes were a bit complicated for everyday, real use?

This is a beautiful book full of delicious recipes from some of Ireland's best chefs. The book is broke down into regions like Munster, Dublin, Belfast, Kerry etc. There are just some breathtaking shots of the various regions and then, of course, the mouth watering food. There are lots and lots of recipes for potatoes and, oddly to me, goat cheese salad. Goat cheese salad must be hugely popular in Ireland.

It does refer to restaurants and when I enquired about one, Roscoff's in Belfast, I was told that it had been closed for years. I went back to the book and discovered that it initially been published in 2003 so the restaurant recommendations would be sadly out of date. Then as I read along I found some references to 2015 so this must be an update. I wouldn't trust the restaurant information but the lovely pictures and recipes never go out of style.

There are recipes for food I have never eaten and for ingredients I've never eaten. One that stands out in my mind is Carragen Moss Pudding. Another is Sweaty Betty with barley and seaweed. I'd love to dig into a Beef and Wicklow Wolf Stout Casserole with Dumplings or Guinness Chocolate Cupcakes.

If you're looking for a wonderful cookbook of Irish recipes with delightful pictures, this is the book for you.

Thank you Net Galley for this book in exchange for a fair review.

Part picturesque travel book, part mouth-watering cookbook, The New Irish table goes above and beyond my expectations by introducing so many things to be grateful for. Beginning with short biographies of the ten award winning chefs the author chose to showcase, then adding pictures of the restaurant and the food, I can't think of one more thing I could possibly want.

I have always wanted to visit Ireland, and through this cookbook I can enjoy some of the very best things from there.

A wonderful and diverse collection of recipes from around Ireland. Filled will colorful photos of the region as well as the recipes. This would be a great addition to any culinary collection or for those interested in Irish cuisine.

This is a stunning cookbook! Beautiful, stunning photography. This book fulfills it's objectives and exceeds expectations. This is one of the most beautiful cookbooks I have ever had the pleasure to review. Full of fresh, local foods prepared with simplicity, the recipes are easy to follow. I made the Traditional Fish and chips for our dinner and the raspberry cheesecake for dessert. Both recipes produced exceptional results, and came out as pictured. I can't wait to try more recipes from this book. It is chock full of mouthwatering recipes that so far, has met and exceeded my expectations! This book does not disappoint! Highly recommend. I'd love to see more cookbooks of this caliber! Hats off to the chefs of this delightful cookbook!

I liked this book. The pictures were wonderful. I could not find a lot of dishes I wanted to make, but there were some, and I will recommend this book to my friends.

I was given this ebook in exchange for an honest review. Thank You.

This is a collection of menus from some great chefs across Ireland. It was the inclusion of Darina Allen from the Ballymaloe Cookery School that caught my attention – several of my friends having attended her cookery school earlier this year.

Structuring it by region is great – something I have often seen done for French or Italian cook books, but rarely for British cooking, and the regional introductions were interesting.

The question is, is it a cook-book or a coffee-table book? Given I often buy cookery books just to read, I was quite happy with bias towards narrative and gorgeous photography over recipes. If you want to use it as a recipe book, the recipes by chef are listed at the back.

In terms of the recipes themselves, together they make an eclectic collection reflecting the diversity of the chefs that they are sourced from. Of course some of the menu’s appealed to me more than others, but my favourite menu is actually not the one I expected.

Loved this! The Guinness Chocolate Cupcakes and Apple and Mango Crumble look absolutely delicious, I can't wait to try them out. The pictures were beautiful and the recipes were very simple to follow along. It was so awesome to see so many different chefs come together in one book.

Thanks to netgalley.com, Leslie Conron Carola and Charlesbridge for the advance PDF copy for my honest review.

This was a pretty cool cookbook to read, enjoyed it, liked several of the recipes, but, feel that this would make the perfect companion for someone who would be vacationing to Ireland to use and then sample some really good food.

From not only the several of the top Chefs, but, also it's top restaurants and try some dishes that you normally don't have the chance to.

This reviews on both goodreads and amazon.com

Accompanied by gorgeous pictures of landscapes, the layout of this cookbook was quite appealing! Going by regional section, Carola highlights the strengths of each region, sometimes with small snippets of history, before going into each chef's career points and selected recipes.

This book has easy to follow recipes (substitutions are mentioned if available), aesthetically appealing photographs of the dishes, and side notes of home versus restaurant presentation. My personal favorites to try are the Guinness Chocolate Cupcakes, Beef Filet with Brisket and Morels with Mushroom Purée, and the Chicken Ballotines with Potato Farls, but there is something for everyone to try whether be it beef, lamb, fish, chicken, pork, vegetables or dessert options.

THE NEW IRISH TABLE cookbook would be a welcome addition to any kitchen interested in a modern take on Irish delectables.

I voluntarily reviewed an advanced copy of this book that I received from the publisher via NetGalley.

The New Irish Table: Recipes from Ireland's Chefs takes us on a tour of Ireland and Irish recipes. Throughout the cookbook you will find plenty of color photos illustrating the recipes. You will also find numerous photos showing the beauty of Ireland.

The follow chefs contributed recipes to this cookbook:

Darina Allen, Martin Bealin, Derry Clarke, Ultan Cooke, Kevin Dundon, Catherine Fulvio, Neven Maguire, Noel McMeel, Ian Orr, and Tim O'Sullivan.

Recommend.

Review written after downloading a galley from NetGalley.

A wonderful book, everything you thought about Irish food is just plain wrong. Get this book and discover the truth

The New Irish Table provides chef curated recipes for lunch and dinner menus. The photography is beautiful. The book is laid out by region and then by chef. Each chef has sample lunch and dinner menus and the corresponding recipes. One very helpful detail is that the measurements are given in both standard (cups, degrees F) and metric (ml, degrees C). I enjoyed reading about the regions, chefs and the anecdotes about Irish life. I look forward to attempting some of these recipes.
I received an advanced copy via NetGalley.

This book appealed to me because (a) I love learning about Ireland and (b) I love cookbooks. Featuring recipes from ten of Ireland’s top chefs—Darina Allen, Martin Bealin, Derry Clarke, Ultan Cooke, Kevin Dundon, Catherine Fulvio, Neven Maguire, Noel McMeel, Ian Orr, and Tim O’Sullivan—readers are introduced to some of the dishes that make up Irish fine dining and the chefs who prepare them.

More than just a cookbook, however, readers also learn about Ireland itself. Short essays detail notable information about each of Ireland’s four provinces. Gorgeous color photos illustrate the beauty of Ireland’s landscapes as well as places significant to its long history.

I enjoyed reading this very much, and look forward to trying out some of these delicious recipes.

I received an advance review copy of this book courtesy of Netgalley and Charlesbridge.

I initially sought out this book because of the title alone. It is the NEW Irish Table, so don't expect traditional dishes.
The recipes contained within are broken down to the following areas: Leinster(Carlow, Dublin, Kildare, Kilkenny, Laois, Longford, Louth, Meath, Offaly, Westmeath, Wexford, Wicklow), Munster(Clare, Cork, Kerry, Limerick, Tipperary, Waterford), Connacht(Galway, Leitrim, Mayo, Roscommon, Sligo), and Ulster(Antrim, Armagh, Cavan, Donegal, Down, Fermanagh, Londonderry, Monaghan, Tyrone). In case the reader forgets where any of these are located, there's a simplified map at the front. Recipes come from restaurants, resorts, and cookery schools. Each section includes beautiful pictures of the region. I really appreciate this because Ireland is such a beautiful place, one must always take advantage and show it off.
Recipes range from really difficult (at least for me) to mostly manageable. I've tried (and successfully executed() Julia Childs' Beef Bourguignon, so I think I can handle a lot of these. Within the pages of this book are mouthwatering soups, stews, desserts and so much more. It may not contain traditional dishes, but certainly is influenced by them. I'd love to try the Beef and Wicklow Wolf Stout Casserole, especially now that the weather is changing. Sadly, it isn't available in the states. And there in lies the rub. The farther from Ireland you are, the most difficult it will be to complete some of these recipes. It isn't all hopeless. I'd say a majority of the recipes are doable.
For those meat lovers, there is plenty to choose from. For those that prefer seafood, not to worry as they've included salmon, lobster, crab, mussels...even octopus. For the vegetarian, most chefs include a salad or soup that, even if it does feature meat, could easily be altered. And dessert connoisseurs, don't despair! There are a lot of recipes for you that include chocolate, cream, raspberries and more.
Looking at the slow cooked pork shoulder with stuffing, sauteed potatoes and apple compote....my mouth is watering. I've got to try at least one of these recipes!
This review will be set to post closer to the release date.

I enjoyed a leisurely read through this recipe book! I'm not unfamiliar with Irish cuisine, but was delighted to see so much innovation going on in Ireland. This book had loads of recipes I'd like to a try in the future. Anyone interested in Irish cooking should take look at this one.

Beautiful photos of the food and the countryside of Ireland! This cookbook is somewhat aspirational, being aimed at the serious cook or those who want to be serious- after all, how many home cooks -have- a Bain maire ? But otherwise the recipes seem straight forward, not too elaborate and not too difficult. And I'm sure that all of them will taste absolutely marvelous!

I absolutely loved this cookbook. It's definitely a must read if you are a foodie. The pictures are gorgeous, the recipes are easy to follow, and best part of all, the recipe lists both measurements so you don't have to worry about converting. I loved all the background information on the chefs, and the restaurants. I can't wait to have a copy in my cookbook collection. It was a pleasure reading this book and selecting the recipes to add to my repertoire.

The recipes in The New Irish Table: Recipes from Ireland's Top Chefs, by Leslie Conron Carola, is a beautiful cookbook full of beautiful pictures of the Irish countryside, as well as mouthwatering dishes that will change your ideas about just what Irish food really is. Carola has collected recipes from Ireland’s top chefs, and they are absolutely nothing like corned beef and cabbage that is thought by many to be what the Irish eat.

Salmon is very popular in Ireland, and there are several recipes in this cookbook to showcase it. The Poached Salmon with Irish Butter Sauce was fabulous, and the leftover salmon was perfect in the Orange, Spinach, and Salmon Salad. There is a recipe for Ballymaloe Brown Yeast Bread; I have made it several times to rave reviews and have now adapted it to my automatic bread machine for the dough. The Ballyknocken Tea Scones were delicious with some clotted cream and raspberry jam that I brought from London. There is a West Coast Chowder recipe that is divine, and Potato, Prawn, and Lime Soup that is also good. Other recipes in the queue are a decadent looking Chocolate Steamed Pudding, as well as Slow-Cooked Shoulder of Pork with Stuffing, Sautéed Potatoes, and Apple Compote.

The crumpet recipe took a bit of adjusting because I live in a high altitude, but the crumpets turned out yummy in the end. There are several good desserts, and dozens of great main dishes. The book includes some beautiful pictures of the food – almost every dish, as well as pictures of the regions that the dishes are from.

Anyone who loves to cook, especially new dishes from foreign lands, will love this cookbook. It is one that I plan to cook from for years to come and is highly recommended.


Special thanks to NetGalley for supplying a review copy of this book.

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!

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.

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)

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.

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!

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.

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 :)

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.

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

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.

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.

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.

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

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!

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

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

Gorgeous pictures with recipes I really want to try out.

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