The Irish Farmers' Market Cookbook

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9780007236275: The Irish Farmers' Market Cookbook

This is both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking. It features over 100 recipes that range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh ingredients - the return to slow food. It includes a guide to the best farmers' markets in each region of Ireland, with profiles of some of the farmers and producers bringing their food sensations to market. As well as using ingredients available at the market, recipes also recreate some of the breads, cakes, chutneys available, like Robert Ditty's potato farls and Mrs Twomey's wellington squares - so even if you can't visit the markets you can still enjoy a taste of Ireland. It includes recipes for everyday cooking - Fried mackerel, Cork Beef Stew - as well as more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Teal (duck) with Spiced Apples.

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About the Author:

Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House for 3 years. She is editor of the Slow Food Ireland Guide to Producers and writes a weekly column 'Food Matters' for the Sunday Tribune and The Irish Examiner, and a monthly column for Food and Wine Magazine. She has appeared as a cook and promoter of local produce on RTE's 'Out of the Blue', BBC's 'Rick Stein's Food Heroes', TV3's Ireland AM Show and is a regular chef presenter for UKTV's Good Food Live and Good Food Bites and RTE's 'The Afternoon Show'. She also has her own weekly radio program on RTE Radio 1 called 'Winter Food' on Saturday evenings at 7.30.

From Publishers Weekly:

U.K. television personality McKenna takes readers on a tour of the Emerald Isle's farmers markets in this attractive but predictable volume. Essays on responsible fishing and meat purchasing complement McKenna's vendor profiles, as do handsome, full-color slice-of-life photos. Though she offers 135 recipes for making the most out of ones local market, the simpler, more rustic dishes fare best: Beef and Rabbit Stew with Cider, Shepherds Pie, roast chicken, Curried Parsnip and Apple Soup and Baked Apples are sure to satisfy with a minimum of fuss. That said, some dishes are best left to the locals, like Ummera Smoked Chicken Paella, which relies on smoked chicken from a specific vendor, and Gubbeen cheese, a local specialty only available from an Irish cheese-making family. McKenna's reliance on weight rather than volume for most recipes will likely frustrate, but the book makes up with simple steps and ingredients, where possible. Few Yanks will be able to get their hands on the game required for Venison Terrine or Chocolate and Venison Stew, but those with a fondness for Irish flavors will enjoy reminiscing.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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