Recipes from The Country Cooking of Ireland

Country Cooking of Ireland by Colman Andrews

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

Two Guiness floats with straws on a grey metal try with a few spoons lying beside them.

Guinness and Ice Cream Float

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A marvie blend of bitter stout and sweet ice cream, this inspired adults-only rendition of an old-fashioned float just may take you by surprise.

  • (2)
  • 5 M
  • 5 M
  • 14
Wedges of Arlington chicken liver pate on top of crisp crackers on a brown serving platter along with a small bowl of chutney.

Arlington Chicken Liver Pâté

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Larded with bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky, this country-style pâté redefines refined.

  • (2)
  • 20 M
  • 40 M
  • 10