Irish Kitchen


Cookery | New Releases

This beautifully photographed volume brings together the rich and varied ingredients, culinary customs and traditional recipes of Ireland.

The book opens with a fascinating introduction to the history of Irish food and cooking and how the landscape and various events have shaped Irish cuisine.

A comprehensive guide to the Irish kitchen then looks at the culinary specialities, including dairy products, breads and drinks, which are now exported all over the world, as well as the everyday ingredients.

The collection of over 70 authentic step-by-step dishes captures the delicious, home-cooked flavours of Irish cooking. Recipes include meat, poultry and game, fish and vegetables, and there are chapters on the breakfasts, soups, first courses, cakes and desserts, and drinks.

A variety of traditional dishes include oatmeal pancakes with bacon, lamb and vegetable broth, Dublin lawyer, Irish stew, Michaelmas goose with apple stuffing, beef and Guinness casserole, apple pie and rich, fruity porter cake.

The book also features regional classics like roast loin of boar with poitin-soaked prunes, corned beef with dumplings and cabbage, fraughan mousse, and Gaelic coffee.

This is the perfect volume for anyone who is interested in the traditions of this beautiful landscape and for those who wish to experience good wholesome food.


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Product Information

Georgina Campbell is the author of several specialist guides and the premier hospitality guide to Ireland, The Georgina Campbell Guide - Ireland's Best Places To Eat, Drink & Stay, Georgina writes on all aspects of Irish cuisine and hospitality. Her books on Irish food include Good Food From Ireland, Meals For All Seasons - The Best of Contemporary Irish Cooking and Irish Breads & Baking. She is also a weekly columnist in the Irish Independent Weekend magazine and a regular contributor to Food & Wine magazine. Educated at Queen's University, Belfast and Trinity College, Dublin, Georgina is a founding member of the Irish Food Writers' Guild, and is also a member of Britain's Guild of Food Writers and the International Slow Food Movement.
Biddy White Lennon has written about traditional and contemporary Irish food for 25 years, in Irish national newspapers and magazines. She has published six books, four of them about traditional Irish food, its history, recipes and ingredients. She has made a series of television programmes about healthy eating for Radio Telefis Eireann (RTE), and writes a column for the weekly Irish Farmers' Journal. She is also a regular contributor to Food & Wine magazine. Biddy is a founder member (and past chairwoman) of the Irish Food Writers' Guild and is a co-ordinator of the Guild’s Annual Good Food Awards.

General Fields

  • : 9780754824091
  • : Anness Publishing
  • : Anness Publishing
  • : July 2011
  • : 228mm x 297mm
  • : August 2012
  • : books

Special Fields

  • : Hardback
  • : WB