The Country Cooking of Ireland does it again! It won best international cookbook of 2011 at the International Association of Culinary Professionals (IACP) Awards during the 33rd IACP Annual Conference in Austin, Texas last week.
Is it luck of the Irish? Sounds more like 'third time's a charm' to me... The book has already won two James Beard awards, and now this makes prestigious award #3! Congratulations to the whole team that brought this gorgeous and delicious book to life.
Food & Drink / March 12, 2010
Ireland is fast emerging as one of the world's hottest culinary destinations. It makes sense: the country is filled with amazing artisanal bakers, farmers, cheesemakers, and more. Add to that a gorgeous landscape and some of the friendliest people on Earth -- and you can see why the whole world wants to raise a glass of Guiness to the Emerald Isle every year on March 17th.
So for St. Patrick's Day this year, why not ditch the green beer, and celebrate in true Irish style?
The Country Cooking of Ireland is a beautiful big cookbook, which will be sure to inspire you to put away the green food colouring for good. And OK, you're still allowed to wear your "Kiss me, I'm Irish!" apron while cooking.
FineCooking.com has excerpted a few recipes for you to sample:
There's a recipe for Corned Beef with Parsley Sauce on the Chronicle Books blog.
The Chicago Tribute also posted a recipe for something I'd never even heard of (or thought possible!): leek and oatmeal soup.
According to the author, Colman Andrews, the recipe he included in The Country Cooking of Ireland is "a modern version of the famous soup, also called brotchan (or brochan or brothchan) roy, or ‘the king's soup,' that is said to have been the favorite dish of Ireland's celebrated sixth-century spiritual and literary icon, St. Columkille. It is … quite possibly the oldest traditional Irish dish for which it is possible to reconstruct a recipe." Sounds intriguing!