The Country Cooking of Ireland
4.5/5
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About this ebook
Colman Andrews
Colman Andrews was a cofounder of Saveur, and its editor-in-chief from 2002 to 2006, and later became the restaurant columnist for Gourmet. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times. The recipient of eight James Beard Awards, Andrews is the coauthor and coeditor of three Saveur cookbooks and seven of his own books on food. Andrews is the editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com) that logs approximately ten million monthly unique visitors.
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Reviews for The Country Cooking of Ireland
3 ratings1 review
- Rating: 4 out of 5 stars4/5It's not a bad book, but it is aimed at a US audience. For me it lost points when it claimed on one page that Corned Beef was quite prevalent in Ireland and then on the following page talked about how a lot of Irish beef was boiled because Irish people used the cows for a lot more than meat and that when they were killed they were quite old.Full of some newer cooking, gleaned from a lot of other sources, including some of the masters of cooking in Ireland this looks at a lot of different foodstuffs and how it's used and creates recipies with them. It is a smidge patronising occasionally and probably more useful as a coffee table book than anything else.