The Irish Farmers' Market Cookbook

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9780007284818: The Irish Farmers' Market Cookbook

Both a cookbook and a culinary tour of Ireland, this guide celebrates the diversity and quality of local food and shows how the experience of shopping at farmers' markets can transform everyday cooking. More than 100 recipes range from new takes on traditional Irish favorites to dishes with more Mediterranean flavors, always emphasizing seasonality, local produce, and fresh ingredients—the return to slow food. A guide to the best farmers' markets in each region of Ireland offers 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 re-create some of the breads, cakes, and chutneys available, like Gallic Kitchen's organic steak pies and Giana Ferguson's baked cheese with winter herbs—so even those who can't visit the markets can still enjoy a taste of Ireland. Recipes for everyday cooking—Fried Mackerel and Cork Beef Stew—are joined by more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.

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About the Author:

Clodagh McKenna is the editor of the Slow Food Ireland Guide to Producers and is a food columnist for Food and Wine Magazine, The Irish Examiner, and Sunday Tribune. She has made many television appearances as a cook and promoter of local produce, including on The Today Show.

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.
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