La Cocina Campestre De Irlanda

Descripción

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NOMBRE EN ESPAÑOL: El país cocinar de Irlanda.

NOMBRE EN INGLES: The Country Cooking of Ireland

Product Description Portraits of the Irish countryside and its people accompany recipes and cooking instructions for traditional Irish *****: The Country Cooking of IrelandAuthor: Andrews, Colman- Hirsheimer, Christopher (PHT)/ Allen, Darina (FRW)Publisher: Chronicle Books LlcPublication Date: 2009-11-11Number of Pages: 383Binding Type: HARDCOVERLibrary of Congress: bl*****From Publishers Weekly Starred Review. Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world's food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p té and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in The Best Shepherd's Pie and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal. (Jan.) Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review PUBLISHERS WEEKLY, STARRED REVIEWKnown for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world s food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case. Robust soups such as butternut and apple and roast pork belly start the mouth juices flowing. Andrews offers a culinary feast with everything from nested eggs and steak-and-kidney pie to Arlington chicken liver p t and battered sausages. Given its proximity to the ocean, fish and shellfish dishes are well represented, including mussels in cream and monkfish in beer batter. Must-have traditional dishes are also well spoken for in The Best Shepherd\\\'s Pie and Guinness cake. Andrews has done the near impossible in elevating a cuisine thought to be humble and drab into tantalizing fare that will have world-wide appeal. From the Author COOKBOOK OF THE YEAR!!! and Best International Cookbook from the James Beard Foundation, 2010 About the Author Colman Andrews is an award-winning food editor and food and travel writer. He lives in Connecticut. Christopher Hirsheimer's photographs have appeared in numerous food magazines and cookbooks. She lives in Pennsylvania.


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