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The Irish Heritage Cookbook, by Margaret Johnson
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Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world—and one to be enjoyed by all who love Ireland.
- Sales Rank: #1159336 in Books
- Brand: Brand: Chronicle Books
- Published on: 1999-01-01
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x 1.00" w x 8.10" l,
- Binding: Paperback
- 304 pages
- Used Book in Good Condition
From Publishers Weekly
Food writer and Massachusetts native Johnson delivers a fresh perspective on Irish cookery with an engaging collection of recipes culled from Irish (and Irish-American) chefs, hoteliers and long-time home cooks who have reinterpreted traditional dishes with earthy panache. Organized by topography?hill, dale, waters, etc.?chapters include historic sidebars and anecdotes, such as information on medieval Irish castle banquets. Despite an occasional gourmet detour (e.g., Mussel Soup with Oatmeal-Herb Crust or Warm Woodland Salad with Champagne Vinaigrette), robust, rustic Irish cooking prevails. Recipes are not for the diet conscious: copious amounts of butter and cream, meat-with-meat pairings and other caloric combinations predominate (e.g., Black Pudding Roisin, with pig blood sausage; Dublin Coddle, a pork, bacon and potato casserole; Quail with Chestnut Stuffing and Burgundy Sauce). Ireland's culinary "roots" (carrots, turnips, parsnips and tubers) as well as distinctly Irish libations (stout, whiskey and poitins, a distillation of barley, sugar and water), punctuate many recipes. Relatively uncomplicated, many of these meals involve minimal preparation time and can be easily rendered by novice home cooks. Looking beyond boiled potatoes and cabbage, Johnson provides valuable insight into Ireland's gastronomic heritage.
Copyright 1999 Reed Business Information, Inc.
Review
Food writer and Massachusetts native, Johnson delivers a fresh perspective on Irish cookery with an engaging collection of recipes culled from Irish (and Irish.- American) chefs, hoteliers and long-time home cooks who have reinterpreted traditional dishes with earthy panache. Organized by topography-hill, dale, waters, etc.--chapters include historic sidebars and anecdotes, such as information on medieval Irish castle banquets. Despite an occasional gourmet detour (e.g., Mussel Soup with Oatmeal-Herb Crust or Warm Woodland Salad with Champagne Vinaigrette), robust, rustic Irish cooking prevails. Recipes are not for the diet conscious: copious amounts of butter and cream, meat-with-meat pairings and other caloric combinations predominate (e.g., Black Pudding Roisin, with pig blood sausage; Dublin Coddle, a pork, bacon and potato casserole; Quail with Chestnut Stuffing and Burgundy Sauce). Ireland's culinary 'roots' (carrots, turnips, parsnips and tubers) as well as distinctly Irish libations (stout, whiskey and poitins, a distillation of barley, sugar and water), punctuate many recipes. Relatively uncomplicated, many of these meals involve minimal preparation time and can be easily rendered by novice home cooks. Looking beyond boiled potatoes and cabbage, Johnson provides valuable insight into Ireland's gastronomic heritage. -- PW
About the Author
Margaret Johnson grew up in a traditional Irish-Catholic neighborhood in Massachusetts. A high school teacher in New York state, she takes advantage of her long summer vacations to travel to Ireland regularly, and has published numerous Irish travel and food articles.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Not my favorite cookbook and not very Irish
By ARG
Not my favorite cookbook and not very Irish. This is first very Anglo Irish heavily on Anglo. Organization is bizarre. Entrees breads deserts are mixed together depending on what type of ingredient from the orchard from the sea etc. Makes it hard to use in meal planning. Mostly Irish Heritage name I take exception to.
0 of 0 people found the following review helpful.
This is a wonderful addition to my kitchen
By John Phillips
This is a wonderful addition to my kitchen. Our family being from Ireland, the book offered several dishes that I have not had in 25 years. So far have made 10 classic dishes, all were loved by all. Will make a great book for special occasions with the family and close friends.
12 of 13 people found the following review helpful.
Very nicely organized book of Irish recipes and Ingredients
By B. Marold
`the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson is a near-perfect reflection of how the Irish cuisine has grown up around the products of Irish farming, animal husbandry, and fishing. The chapter organization facilitates appreciating this situation with the following chapters:
From the Land with recipes for fruits and vegetables, especially root vegetables such as potatoes, carrots, turnips, parsnips and onions and tree fruit such as apples. The potato recipes are no surprise, the recipes combining potatoes with other root vegetables and with apples is new. I am especially happy to see recipes for champ and colcannon side by side, as I constantly forget what it is which distinguishes one version of these mashed potato recipes from the other.
From the Farm with recipes for meat dishes, especially beef, pork, and chicken. Like the previous chapter, one is taken, here, with the rich combination of meats with apples, beer, and whiskey. Unlike some recipes, I am happy to see that the author gives us the recipe for making the corned beef for our corned beef and cabbage dish.
From the Dairy features milk and egg recipes and recipes from milk products such as cheese and cream. While I have known that Ireland is a rich milk producing country, I was never aware that it had a very rich cheese making industry. In fact, almost all the cheese varieties used in these recipes are type made famous elsewhere such as cheddar from England, Parmesan from Italy, and Swiss style cheeses. The Irish varieties in fact mostly seem to be variations on the neighboring cheddar and the product of the Alps, `Swiss' cheeses.
From the Hillside is all about Lamb dishes. Oddly, in spite of the fact that I am weary of seeing stock recipes in virtually every cookbook I open, I do miss a good recipe for lamb stock in this book, as recipes for lamb stock are not nearly as common as for chicken, veal, beef, and fish. There is a very simple recipe for `lamb broth', but none for `homemade lamb stock', an ingredient in many of these recipes. I miss it because Deborah Madison has converted me to the notion that stocks should ideally be made to fit the dishes in which they are to be used. I also miss the fact that Ms. Johnson is not more specific in specifying the source of her stewing lamb pieces.
From the Waters is all about fish dishes, especially salmon, trout, sole, oysters, and mussels. As wine is used in the fish poaching recipes, I assume these are more likely from restaurants than from home cooks, as I suspect wine was a real luxury item in Ireland of olden days.
From the Wild covers recipes from game such as turkey, goose, game hens, duck, quail, pheasant, venison, rabbit, and guinea fowl. Here again I'm surprised and impressed by the wide use of apples and apple cider in the recipes. It even includes a recipe for a wild duck pate. I'm a bit surprised that there is not more charcuterie recipes for things such as sausage. I guess Ireland was cold enough in the fall and winter that one could store meats in the root cellar in the cold without fancy preservation techniques.
From the Hearth is all about baking, with the famous Irish Soda Bread occupying the first two recipes. We find that even many recipes without `soda' in the title turn out to be leavened by baking soda or baking powder or both. Next to soda bread, the most famous Irish type of bread must be scones, of which there are plenty of recipes here. And, next to wheat, the most popular grain ingredient is, of course, oats prepared in one way or another.
From the Orchards and the Fields contains fruit dishes and desserts. Here again, the stars are apples, potatoes, and oats, with a welcome role for the great character actors, rhubarb and strawberries.
While this is the first full sized Irish cookbook I have reviewed, I feel safe in heartily recommending it to anyone who wants a great source of relatively simple Irish and Irish-inspired recipes in an inexpensive volume. I believe I will find more elaborate, or at least more culinarily fussy books on the subject, but this one is a keeper!
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