Since I look like I'm Irish and my husband actually is Irish, I decided it would be a good idea to brush up on my Irish fare. This book is actually written by someone from Ireland and he uses many vegetable from a garden!
I found at that many traditional Irish dishes simply do not fit my palate, like black pudding made with pig's blood and chicken liver pate. However, I did appreciate how all of the recipes were laid out. For example, the Irish Breakfast, which is ridiculously large and contains many individual dishes, is laid out not only recipe by recipe, but with the timing for each dish (prepare these first and refrigerate,etc) so the entire meal can be served together without driving yourself crazy. While I will not be making black pudding in my lifetime, I know that the rest of the meal would be appreciated.
I did appreciate the recipes in Chapter 3, What Mam Cooked, much more. I know I can pull off the Cheese on Toast, but more importantly I now have good base recipes for Irish Stew with Piccalilli, Shepherd's Pie and Beef Stew. I also know that I'll try all the recipes (and actually eat them!) in the From Da's garden section. I'm definitely making Brussels Sprouts with Bacon and Cauliflower with Toasted Garlic and Black Pepper as soon as I can get my hands on those fresh veggies.
Overall, there are well-spelled-out recipes along with some step-by-step pictures of actual traditional Irish food. Even though I won't be eating a lot of it, I know I would be able to make it by following these recipes.
This book was provided for free in return for an honest review.
I found at that many traditional Irish dishes simply do not fit my palate, like black pudding made with pig's blood and chicken liver pate. However, I did appreciate how all of the recipes were laid out. For example, the Irish Breakfast, which is ridiculously large and contains many individual dishes, is laid out not only recipe by recipe, but with the timing for each dish (prepare these first and refrigerate,etc) so the entire meal can be served together without driving yourself crazy. While I will not be making black pudding in my lifetime, I know that the rest of the meal would be appreciated.
I did appreciate the recipes in Chapter 3, What Mam Cooked, much more. I know I can pull off the Cheese on Toast, but more importantly I now have good base recipes for Irish Stew with Piccalilli, Shepherd's Pie and Beef Stew. I also know that I'll try all the recipes (and actually eat them!) in the From Da's garden section. I'm definitely making Brussels Sprouts with Bacon and Cauliflower with Toasted Garlic and Black Pepper as soon as I can get my hands on those fresh veggies.
Overall, there are well-spelled-out recipes along with some step-by-step pictures of actual traditional Irish food. Even though I won't be eating a lot of it, I know I would be able to make it by following these recipes.
This book was provided for free in return for an honest review.
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