The Irish Cookbook

Description

Acclaimed chef Jp McMahon dispels the myths surrounding Irish cuisine, delving into the country's culinary history and its varied influences, from Viking settlers to French conquerors. Ireland enjoys a rich food heritage dating back thousands of years, and as Jp says, its food is the summation of what the land and sea gives, and nothing more. Through 450 recipes, McMahon celebrates the heritage and quality of Ireland's ingredients, from oysters and seaweed on its West Coast to beef and lamb from its pastures, and mushrooms, elderflowers, and rose hips foraged from the hedgerows.

Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled Food on the Edge in Galway and writes a weekly column for the Irish Times.

'A monumental tome on Irish cuisine.' - Food & Wine 'Scholarly, but also personal and inclusive. The variety of recipes here is part of the charm.' - New York Times 'A celebration of the country's amazing food heritage going back to hunter-gatherer settlements 10,000 years ago.' - BBC Good Food 'St Patrick's Day is coming - celebrate with Jp McMahon's revived classics, with not a spud in sight.' - Sunday Times Magazine 'The new story of Irish food.' - Irish Times