• Alle Preisangaben inkl. MwSt.
Nur noch 5 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon.
Geschenkverpackung verfügbar.
Menge:1
Irish Traditional Cooking... ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Gut | Details
Verkauft von Deal DE
Zustand: Gebraucht: Gut
Kommentar: Dieses Buch ist in gutem, sauberen Zustand. Seiten und Einband sind intakt.
Ihren Artikel jetzt
eintauschen und
EUR 7,48 Gutschein erhalten.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Anhören Wird wiedergegeben... Angehalten   Sie hören eine Probe der Audible-Audioausgabe.
Weitere Informationen
Alle 2 Bilder anzeigen

Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Englisch) Gebundene Ausgabe – 16. März 2012

1 Kundenrezension

Alle 5 Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Amazon-Preis Neu ab Gebraucht ab
Gebundene Ausgabe, 16. März 2012
EUR 34,00
EUR 25,62 EUR 26,85
12 neu ab EUR 25,62 3 gebraucht ab EUR 26,85

Hinweise und Aktionen

  • Große Hörbuch-Sommeraktion: Entdecken Sie unsere bunte Auswahl an reduzierten Hörbüchern für den Sommer. Hier klicken.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.



Produktinformation

  • Gebundene Ausgabe: 288 Seiten
  • Verlag: Kyle Cathie Limited (16. März 2012)
  • Sprache: Englisch
  • ISBN-10: 190686876X
  • ISBN-13: 978-1906868765
  • Größe und/oder Gewicht: 21,9 x 3 x 25,7 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 223.440 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Produktbeschreibungen

Pressestimmen

"Darina Allen's beautiful and unpretentious vision of cooking is connected to the land, its seasons, and to the artisan producers. I find this book important and irresistible." -- Alice Waters, Chez Panisse

"One of the reasons Irish cooking is starting to become a serious topic is in large part to Allen, whose advocacy of traditions and slow food has made her Ireland’s answer to Alice Waters." -- Huffington Post

"Ms. Allen’s stature as an educator and activist is on a par with that of Ms. (Alice) Waters, Julia Child and Jamie Oliver, all chefs whose ideas expanded far beyond the kitchen." -- The New York Times

"Allen is the most enthusiastic ambassador of the greatness of Irish food..." -- Gourmet.com

Darina Allen, founder of Ballymaloe Cookery School in East Cork, Ireland, has written a good number of wonderful cookbooks. And now she's just revised and updated her classic "Irish Traditional Cooking," written 20 years ago when she was just beginning her career as teacher, author, TV cook -- and, interestingly, founder of the first farmers' markets in Ireland. About 15 years go, she writes in her introduction, she realized that "with the passing of one more generation, a whole culinary tradition, with all its fascinating regional variations, was in imminent danger of being lost. That was the starting point for this book. Writing it has been a labor of salvage as well as love." She explains that "while traditional Irish cooking stems, in the main, from simple farmers, it also embraces the more sophisticated food served in the grand houses of the Anglo-Irish gentry." I haven't had a chance to cook from the book yet, but I've picked out some recipes to try: Irish nettle soup for the nettles coming up in the garden after the rains, poached salmon with Irish butter sauce, Ballymaloe Irish stew, roast rib of beef with batter pudding, horseradish sauce and gravy, bacon and cabbage, and a recipe for steak and kidney pie that dates from 1907. There's a recipe for funeral ham -- i.e., cold ham to be served at the wake. I like the sound of potato and caraway seed cakes, too, and Irish apple cake. And of course, I'm going to try her recipe for Irish soda bread. (S. Irene Virbila Los Angeles Times, January 5, 2013)

Synopsis

Ireland's rich culinary heritage is brought to life in this comprehensive and entertaining appreciation of more than 300 traditional dishes. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions. Darina's fascination with Ireland's culinary heritage gives great detail and breadth to Irish Traditional Cooking. Sections on Broths & Soups, Fish, Game, Vegetables, and Food from the Wild, illustrate how comprehensive this book is in its treatment of Irish Traditional Cooking. Darina uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Ballymaloe Irish Stew and traditional Irish Sherry Trifle. The result is a book which will entice you to discover the pleasures of the emerald isle's cuisine. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?


In diesem Buch

(Mehr dazu)
Nach einer anderen Ausgabe dieses Buches suchen.
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Hier reinlesen und suchen:

Kundenrezensionen

4.0 von 5 Sternen
5 Sterne
0
4 Sterne
1
3 Sterne
0
2 Sterne
0
1 Sterne
0
Siehe die Kundenrezension
Sagen Sie Ihre Meinung zu diesem Artikel

Die hilfreichsten Kundenrezensionen

1 von 1 Kunden fanden die folgende Rezension hilfreich Von Sam am 13. Januar 2011
Format: Taschenbuch
Wir nahmen das Buch mit nach Irland in unser Cottage am Meer, und kochten eine Woche lang täglich ein Gericht daraus. Es schmeckte wunderbar! Wer gerne kocht und die englischen Bezeichnungen für allerlei Gemüse und Fleischsorten kennt (oder ein sehr gutes Wörterbuch mit sich hat) wird das Buch sehr schätzen. Es ist ein schönes und sympathisches Buch (schöne Fotos, guter Aufbau, nette Geschichten zu den Gerichten,...) Es wird viel mit Fleisch gekocht, also weniger für Vegetarier geeignet, aber neben einem köstlichem Guinness Stew und dem deftigem Irish Breakfast gibt auch tolle Fisch Rezepte und wunderbare Buttermilk Pancakes und nicht zu vergessen natürlich Irish "Gaelic" Coffee. Slainté!
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 67 Rezensionen
101 von 104 Kunden fanden die folgende Rezension hilfreich
Excellent Survey of Authentic Irish Cooking. Buy It. 27. Januar 2006
Von B. Marold - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
`Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen is the fourth Irish-centric book I have reviewed and the second which warrants attention as a sound source for genuine Irish recipes. The other worthy book on this subject is `the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson. Of the two, Allen's book is the more scholarly in that it endeavors to give a relatively complete and authoritative view of the cuisine of all Ireland. While Ms. Johnson's book is very good, it is a much more personal view of both Irish and `Irish-American' cooking.

One area covered by Ms. Allen which are not covered by Ms. Johnson is the native Irish pantry with items such as homemade sausage, homemade vinegar, homemade marmalade, and the like.

It's interesting that the two books take very similar approaches to Irish cooking. Unlike the classic Italian cookbook, neither proceeds by course, but primarily by principle raw ingredient. And, unlike Ms. Allen's great `ballymaloe cooking school cookbook', this book is totally Irish.

Ms. Allen's chapter subjects are Broths & Soups, Eggs, Fish, Game, Poultry, Lamb, Beef, Pork, Offal, Potatoes, Vegetables, Food from the Wild, Desserts, Pancakes, Breads, Oatmeal & Other Grains, Cakes & Biscuits, and The Irish Pantry. In addition to all the recipes, and there are certainly a goodly number for the price, there is an excellent historical foreword by Irish culinary historian, Regina Sexton. There are also numerous heading sections on groups of recipes such as nettles, herrings, eels, and many others. There is also an excellent little Appendices on Irish cheeses and cheesemaking; The Potato and the Famine; and Cooking Pits of the Fianna (Bronze Age sites associated with Ireland's early pre-Christian heroes such as Finn McCool (Fionn Mac Cumhaill)). The number of Irish Farmhouse cheese sources, 48 in all, is truly impressive. Since I suspect almost all of these cheeses are not available at our local megamart, I wish she would have given commonly available French, Italian, or American cheese equivalents.

Almost all of Ms. Allen's recipes seem relatively short in procedure and in number of ingredients. I am very fond of how Ms. Allen has put her ingredients list in the margin rather than above the procedure, and I am also happy that all units are in purely English units, rather than both English and Metric. This is not because I disapprove of Metric. In fact, I prefer it, but in a book for an English or American audience, it is simply easier to read if all units are in our most familiar units.

One of my more interesting discoveries in this book is the almost total absence of yeast baking. In the chapter on breads, there are 23 recipes, of which only three (3) include yeast. All others are leavened with baking power or baking soda plus buttermilk or both. With the great popularity of beer in Ireland, it is odd that there is no more yeast breadmaking, especially with brewer's yeast. While I am very fond of Irish Soda Bread, I find it lacks something compared to a good yeast bread; however, if you are yeast impaired, 20 recipes for chemically leavened quickbreads is a great source for breadmaking.

I am also struck by the large number of recipes using apples in both this book and in the previously mentioned book by Ms. Johnson. The dessert chapter alone gives us 12 our of 34 recipes with apples. Oddly, the Irish notion of an apple dumpling recipe is quite different from the Pennsylvania Dutch recipe of a single peeled and cored apple encased in pastry. The Irish `dumpling' is much more like what we would call a `crumble' or `cobbler', as it is a layer of sweetened apples covered by a pastry layer. One may have to use a little local knowledge for the apple recipes as Ms. Allen recommends no apple varieties for most recipes and when she does, they appear to be varieties native to Ireland such as `Bramley Seedling cooking apples'. I guess Macintosh apples should do fine here.

This book is a real winner if you happen to love mashed potatoes. Among the champ, colcannon, and boxty recipes, there are at least 12 recipes for mashed potatoes, not counting the various recipes for making dishes from leftover mashed potatoes such as griddle potatoes and potato & caraway seed cakes.

Overall, while Ms. Johnson's book has a great selection of recipes, Ms. Allen's selection is even broader, without being more difficult. If all you want is easy recipes, Johnson is excellent. But, if you want a great lyric evocation of the foods native to Ireland, Allen's book is superior.
26 von 28 Kunden fanden die folgende Rezension hilfreich
Same Book, Different Title 7. März 2010
Von Leah Stansbury - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Attention: "The Complete Book of Irish Country Cooking" and "Irish Traditional Cooking" are the same book, under different titles. DO NOT BUY BOTH. As for the book itself, it is more comprehensive than any of the books by Margaret M. Johnson (e.g., "The Irish Heritage Cookbook" and "The Irish Spirit") but less detailed. In other words, Ms. Allen includes more recipes but the instructions in each recipe are not as thorough. Given a choice, I would choose one of Ms. Johnson's books over Ms. Allen's. Ms. Johnson's recipes are more appealing as well, and more accessible. I might eat a bowl of nettle soup if it were presented to me but I would not seek it out or look for nettles to make it. Ms. Allen's book contains many recipes for things like Nettle Soup that most people will never make. Ms. Johnson's books include one mouth-watering recipe after another, each of which makes me want to run to the grocery store for the ingredients.
17 von 17 Kunden fanden die folgende Rezension hilfreich
Recommended for the novice or the expert cook. 1. April 2006
Von MP - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I first checked this cookbook out from the library. I was so impressed I just had to buy it. Page 8 shows Darina Allen with Lana Pringle in a traditional Irish kitchen making Barm Brack. That image took me back to the days of my childhood and the many wonderful memories of summer days spent visiting family in Ireland. Darina Allen does a wonderful job of implementing a heartfelt dose of Irish history into the book. As for the recipes, for the most part they are simple to make, yet tastefully superb!
12 von 12 Kunden fanden die folgende Rezension hilfreich
A wonderful cookbook! 19. Februar 2006
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I thoroughly enjoyed reading this cookbook and cannot wait to try many of the recipes. It has a lot of history before each section as well as descriptions before many of the recipes to tell where the recipe came from and how it fits into Irish tradition. It had the overall effect of making me feel as if I'd traveled to Ireland and visited the kitchens of chefs and housewives alike.

The only disappointment was that at least one of the recipes I would like to try is written with antiquated measurements (ie. use two stones of flour).

Still, I would highly recommend it to anyone.
9 von 9 Kunden fanden die folgende Rezension hilfreich
Yummy 31. Oktober 2006
Von Cherise Everhard - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I received this cookbook as a Christmas Gift and have used it several times. Everything I've made so far has been wonderful. The recipes are easy to follow and delicious. There are wonderful pictures and interesting tid bits through out. A great cook book for experts and novices. A wide variety of food and dishes.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.