Book Description
This universally acclaimed novel--everywhere hailed for its evocative descriptions, its compelling characters, its intricate plot--transports us to Elba, an island off the northwest coast of Italy, in the mid-1950s. It is here that an American man, seduced by the wealth promised in the island's surfeit of semiprecious tourmaline, has traveled with his wife and four young sons, and now struggles to establish a homestead and a fortune. But the allure of one of Elba's other treasures--a bewitching local girl--derails his quest and threatens to destroy his family.
Customer Reviews:
Pretty Good.......2003-05-07
This book is pretty good. I know that sounds wishy washy, but that sums it up well. I found, as another reviewer said, the foreign languages that weren't translated to be annoying. Sorry, we don't ALL speak Italian. This strikes me as a good summer read. I don't know that I'd recommend this book to anyone, but I wouldn't discourage anyone from reading it either. I am sitting on the fence! (I'd have given it 2.5 stars out of 5, but that's not an option...)
Pretentious and overwritten.......2003-04-14
The kind of book that frequently uses Italian or French phrases and never translates them for you. Also, the author apparently assumes you have an intimate knowledge of the geography of Elba before reading the book.
A Gem of a Book.......2002-10-29
In the 1950's, Murray Murdoch decides to take his family to the island of Elba for a vacation financed by his relatives. The family - Murray, Claire, their four sons and a cat - spend the next fifteen months on the island searching for gems, but finding suspicion and death instead.
The author uses an unusual device in Tourmaline. The story is told from the point of view of several major characters, including the father, Francis Cape, and the boys themselves. The most unique is the voice of the mother critiquing the words written by Oliver, the person trying to capture this story. She is the only such voice we have and it lends a feeling of authenticity to the book.
Unfortunately, since all the voices are filtered through the main narrator, the characters all tend to sound alike. This is a minor issue, and does not distract from the story or from the reader wanting to find out the truth about what happened on Elba.
Even without the essential questions resolved, the reader is left with a feeling of satisfaction at the end of the novel. We have as much of the truth as Oliver uncovered, both fact and imagination, and that is what makes the novel work.
Book Description
When the masters of elemental magic'-six extraordinary men and women-'merge the primal forces they represent, the ultimate sorcerous union comes to be: The Blending. Lorand, Rion, Vallant, Tamrissa, Jovi . . . and Naran, possessor of the newly discovered prescient power of Sight, came together to wrest a beleaguered empire from the strangling graspof treacherous nobles and to save it from the savagery of invading armies. Now it is the benevolent Six who reign, and the common people have found a voiceat last. But now the Ruling Blending are ensconcedin the bloodthirsty arena of politics-'where theirmagicks may hold no sway.
In the roiling waters of the ruling court, the hungry sharks are swimming. Across foreign borders, sinister plots are being hatched to conquer the fledgling republic. But there is a dark, hidden enemy growing ever-stronger amidst the riot of traitorous schemes and secret intrigues'a terrible malevolence which, when it reaches the peak of its power, will wreak havoc upon an unsuspecting empire . . . and on everything and everyone beyond.
Customer Reviews:
Reading this series is like stabbing yourself in the eye.......2004-09-10
The writing in these books is fine up to a point, but the content of the books just beats your head in by repeating the same words, same phrases, and same ideas until plowing through the drivel is an act of willpower. You continue reading in the vain hope that the writer will get to the point until you've gotten to the end of the third book and throw it away in disgust.
What's wrong with this series:
1) "I like tea" "I could go for some tea" "Boy, I just can't do anything without having my tea" "I couldn't live without having tea" "Is anyone up for some tea?" It's pretty established in the first series that everyone and their mother likes tea; in fact, it could be mentioned maybe once per book and the reader would get the idea, but apparently the IQ of the reading population has sunk to a record low after reading the first series and having debauched into the mind state of a shrub we need to constantly be reminded that there's nothing else to drink in the world. Doesn't that make you thirsty for tea?
2) Repetitive agreement. If everyone agrees instead of just summarizing their agreement, every single character needs to get their word in on how they agree, how much they agree, and how much they agree with the other person. This gets headbangingly old very quickly.
3) The infallibility of the main characters. Not only do they agree with each other on everything, they're ALWAYS RIGHT. Sharon Green takes interesting complex characters from her first books and turns them into carbon copy know-it-all monkeys with the individuality of a clone.
4) The bad guys. Every bad guy is the same, they're all insane and the reader is told they're insane and incredibly stupid. After the first few guys each revelation that the next villain is an insane retard unable to face reality doesn't come as a shocker and the good guys winning ain't no surprise.
In summary, if you're thinking of buying or reading these books, don't. Go get something better to read or just reread the first series which is infinitely better. You don't need 3 books to tell the same story of how everyone likes tea, agrees with each other, is always right, and always wins against the stupid incompetent bad guys. Some of the other reviewers have commented that this could have been put into one book, I disagree, I think the entire thing could have been reduced to about 2 chapters.
Repetitive, redundant, and tends to repeat itself.......2003-04-20
I enjoyed the five books in the original Blending series, and so I looked forward to their continuation. And while I did keep turning the pages on this one, I found the dialog incredibly irritating.
Almost the entire story is told via conversation. And the dialog is so mannered, awkward and formal - even when it is mere agreement. For example:
"Let's also say that your violence would have mine to keep it company."
This book could've been one third its final length if she'd written "Agreed." once in a while. But instead she has one member of the Blending state an idea, then has a short paragraph for _every_ other member to make a statement agreeing with it. She does this with other conversations as well, but mercifully, those tend to have fewer people in the room.
The obsession with tea and (for the women) bathing also gets old.
All of the bad guys are pretty much the same character divided into different bodies, which can make them a bit hard to keep track of. However, it is still entertaining to watch their downfall.
The world Ms. Green has built here is really interesting, but this particular novel doesn't really do it justice. Still, it is readable, and Book Two in the Blending Enthroned series is a bit better, so it may be worth reading this one. However, my best recommendation is to stop with Book 5 of the original Blending series.
Bleding Enthroned-Intriguing.......2002-02-03
Sharon Green has developped a style all her own in this series. Her editor must be very good to keep "everyone's" story straight. I like the fact that all the characters get to "take over" in the telling and the concepts for her world are in a word-intriguing.
Mediocrity at its finest.......2001-12-30
This book starts out where the last series left off, with good plot ideas but put together in a horrible fashion. The books in this series are page turners some say, and they are, but the only reason being what could be said in one book alone, is chopped into pieces and printed as seperate 'books'. You have to buy the next book in the series just to see what should have happenned in the one before.
All that aside, the characters are easily liked. Six main characters covering almost every personality type you could think of; you're bound to find one you can identify with. Too bad they all any sort of depth. The overall direction of the story is good, but it breaks down in alot of areas. For one, the author can't seem to break her ties from romance writing; everyone has to sleep with everyone else to maintain their magical 'strength'. Secondly, our main characters are infallible when it comes to their actions outside of their group; they're always right, and the 'other' protagonists or antagonists are always wrong.
Overall, I'm sure when all the books are written, and you read them all as if they were one book, it will be a good story. But if you don't mind choking down a mediocre book until that point, grab this and read it.
Thumbs up|down? Try 90 degrees sideways...
Ho hum.........2001-08-21
On a positive note Sharon Green's characters are very well devloped. Unfortunatly she also has a tendency for using cliches and I don't for a minute believe that people in that era would speak the way most of her characters would. Each member of the blending seems a little too perfect for my tastes and there was far too much time spent whining about how bad the situation was. Naran's lack of talents seemed to be a little bit disappointing as well as the fact that she is now one of the 6. I'm sorry but there is a reason why this story is under the "fiction" section and that is because the characters are not realistic.
Book Description
Rome never fell. Hitler won. Now they are at war.
Marcus Americanius Scriptor's memoirs of the war between every parallel universe where Rome never fell, and every parallel universe where Hitler won the Second World War, have long been regarded as the definitive account of that turbulent time.
Scriptor's life story, from his early life among the housesteads of an obscure province to his role in the ultimate confrontation with Nazism, was intimately connected with the major political and social developments of his time. His highly personal record of events was praised even in his own lifetime for its honesty and intimacy, as well for capturing the scale of a war that consumed thousands of worlds.
This exciting new translation of a classic work of military history is accessible to new readers and existing students of the War alike.
This is the third original Faction Paradox novel.
Customer Reviews:
Lance gone wild........2006-01-07
The Faction Paradox books pose a question to readers: what would * write, if we took all the safety catches off?
Lance Parkin produces the definitive version of both the "What if Hitler had won?" and the "What if Rome never fell?" storyline, and then some.
This book sounds horribly complicated from the back cover, but the prose is fluid and crystal clear, easing the transition into what could have been quite a mess.
You haven't read a book like this before. The simple fact is that alternate history books and stories tend to restrict themselves to a single alternate reality--or at least one reality at a time. In this book Lance Parkin strides around the many possibilities of inter-reality commerce and warfare with such confidence and raw ability that the sires of the Golden Age of Science Fiction would be proud.
The book is extremely well thought-out and executed. It's a pity that so few people will read it because of its status as a franchise novel.
This book can be read by anyone, even and especially those who have no idea what Faction Paradox is.
Book Description
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
Customer Reviews:
Wonderful book. Great photos. etc........2007-05-13
This is the perfect book for us to use when opening our pub. Excellent resource.
An excellent focus on Irish pub cooking.......2006-07-27
Photos by the author blend with food photos by Leigh Beish in a lovely book which arrived too late for St. Patrick's Day feature, but which deserves ongoing mention as an excellent focus on Irish pub cooking. If you've been to Ireland in the last twenty years, you'll know there's been many changes in the nature of pub grub: just look at the tomato tarts, ham and chicken pie, spinach salad with pears and other dishes you wouldn't have identified with Irish pub foods of the past. Recipes - and photos - come from some of the most celebrated pubs in Ireland and represent a fine cross-section of modern fare home cooks will find quite easy to follow.
Diane C. Donovan
California Bookwatch
A very nice addition to Johnson's Contemporary Irish recipes.......2006-02-21
`The Irish Pub Cookbook' is the fourth Irish themed cookbook I have reviewed from Irish-American Margaret M. Johnson of New York. All four, including `The New Irish Table', `Irish Puddings, Tarts, Crumbles, and Fools', and `The Irish Heritage Cookbook' are of similar trade paperback format from Chronicle Books. They are also similar in that all seem to be collections of recipes from various culinary professionals in Ireland. They all also seem to repeat a lot of sidebar material, although I have yet to see any repeated recipes.
To state a perfectly obvious fact, you probably only want to buy this book if you happen to want to cook recipes prepared at Irish pubs. That is, if you already own a fairly sizable collection of cookbooks, many of the recipes in this book will simply be variations on recipes you already have in either a standard book on Irish cooking or in books on Brasserie or Trattoria cooking. This premise, however, is no little recommendation. My personal experience of pub food in England, to which most of these recipes bear a strong resemblance, is that English speaking pubs offer a quality of food at least as good as their much more widely advertised French Brasserie and Italian Trattoria cousins. Like the famous Italian and French `bar food' recipes, these also have the virtue of being very fast to prepare. Either they cook very quickly or they can be cooked up ahead and reheated very quickly. The best model for Americans of pub / brasserie / trattoria food would be the kind of thing you will find at Chili's, Bennigan's, or Appleby's, except that my experience with the three European versions is that they tend to deal in less greasy and less cliched dishes.
The seven recipe chapters are:
Starters with 10 recipes with several based on seafood such as mussels, oysters, and salmon.
Soups with 9 recipes emphasizing cream based soups, plus four recipes for homemade stocks.
Salads with 9 recipes with lots of recipes using chicken, seafood, and cheese.
Hot Pots, Meat Pies, and Savory Tarts (hot pots are rich, thick stews) with 12 recipes featuring pies, savory tarts, `Irish Stew', and brown soda bread.
Meat and Potatoes with 12 recipes for, you guessed it, meat and potatoes, including pork (bacon and ham), lamb, fowl, and steaks.
Seafood with 8 recipes featuring salmon, cod, haddock, and monkfish.
Desserts with 11 recipes for cheesecakes, apple and pear cakes, puddings, mousses and pies.
If your primary interest is Irish desserts, go for the author's, `Irish Puddings, Tarts, Crumbles, and Fools', although this book includes cheesecakes, which are not in the dessert book.
Johnson certainly writes well about her recipes, although this may not be the best book for a green amateur, as there are few tips on techniques, although a fair knowledge of common kitchen techniques should be more than enough. I do tend to be just a little annoyed at Ms. Johnson's always citing Irish staples in her ingredients list such as `Kerrygold Irish Butter'. I feel that for a `comfort food book, it would have been better not to be expected to chase down a very specific, uncommon ingredient. The book also makes an important point that to the Irish, the pig is commonly divided into `ham' and `bacon'. This can easily be the source of the `Canadian bacon' label for smoked pork loin, as the Irish call everything not part of the rear leg ham to be `bacon'. While explaining this little bit of wisdom, the author seems to be not as clear as she could be in identifying exactly what kind of pork she means when she calls for `bacon'.
A collection of Ms. Johnson's books will give you an excellent overview of contemporary Irish cooking and contemporary Irish hospitality, with a few insights into Irish culinary history. So, if all you want is the recipes, these books are quite good. If you want to go deeper into traditional cooking, start with `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen and her husband's `The Ballymaloe Bread Book' by Tim Allen (not the comedian).
Amazon.com
McGuire's Irish Pub is a friendly place, where the patrons indulge in fun and games--like kissing a moosehead when they miss a note in a sing-along! The place overflows with Irish hospitality and charm, just like any Irish pub--although it happens to be a 20,000-square-foot restaurant in Florida. Does such a place make real Irish food, and can it be recreated at home? Based on recipes for Soda Bread and smoky-tasting, bacon-studded Potato Soup, it is indeed possible. McGuire's also offers standard, non-Irish pub grub, like a Smoked Chicken Salad and Basil Shrimp on Fresh Noodles. There are also wilder fancies, including Chicken Timbales with Orange Tarragon Cream, which only ambitious home chefs are likely to tackle. McGuire's really excels at recipes that give a creative twist to traditional Irish fare. Witness the Bean Soup--thick with three kinds of melted cheese--and a dense black bean chili made with stout. (Alcohol appears often in this book's recipes, but what teetotaler hangs out at an Irish pub?)
Written partly as a serious cookbook and partly as a souvenir for its patrons, McGuire's Irish Pub Cookbook is a bright and cheery book, packed with photos and illustrations to help bring the taste of Ireland into your very own kitchen. --Dana Jacobi
Customer Reviews:
Irish Pub Cookbook.......2007-04-12
I actually purchased this as a gift for a friend that loves her Irish heritage & loves to cook even more, and she hasn't stopped raving about how great this cookbook is. Apparently it's become her favorite cookbook. Giving it 5 stars for this reason.
Interesting read.......2007-03-09
Very interesting recipes. I guess they weren't exactly what I expected... they seem truly authentic to this Americanized Irish girl. I thought "pub" food was more like bar food... nachos, pizza, etc. I was very far off. So if you want authentic, this is the book for you.
Excellent Irish Content in Irish-American Pub Recipes........2006-03-01
`McGuire's Irish Pub Cookbook' by cookbook author for hire, Jessie Tirsch is a book-length add for the bar and restaurant in Pensacola, Florida by the same name. While this may immediately discredit the book in some people's minds, I found this to be an excellent presentation if Irish-American bar food, with the Irish influence being dominant.
Two words of warning to people whom may be encouraged to visit McGuire's Irish Pub. The first is that like Boston's `The Bull and Finch', the model for the bar portrayed in the TV series, `Cheers', `McGuire's' promises to be very busy, turning over a chair about once every half hour, in their public rooms. When I visited `The Bull and Finch', I barely had time to have a pint of beer and score a beer class including the `Cheers' logo plus a tee-shirt. The second is that many recipes in this book are not actually served at the pub today. But, neither of these considerations detracts in any way from the quality of the book.
My basis for evaluating this book is my recently reviewed `The Scottish-Irish Pub and Hearth Cookbook' by Kay Shaw Nelson. The first thing that comes home to me is the similarity of available shellfish in Scotland and Ireland compared to the shellfish available in the Gulf of Mexico. Both `terroirs;' have ample supplies of fresh shrimp (prawns), oysters, mussels, and clams. Thus, subtropical Pensacola can do a great imitation of dishes from the oceanic fauna of the North Sea and the North Atlantic. The second thing where I find a great parallel between American pubs and Scotch - Irish pubs is the fact that the hamburger in its many permutations is a staple bar food for both regions. I was so surprised to find so many good hamburger recipes in Ms. Nelson's book that I was tempted to believe the hamburger was an Irish invention.
This book begins with a very long illustrated Foreword by the bar's owners, McGuire and Molly Martin which chronicles the history of the bar, supplemented with many excellent pictures of some of the bar's more interesting interior decorations, featuring the mythical Uncle Nathan and some of the 12 huge moose heads.
The book begins, I am very pleased to say, with a chapter on breads and brunch. This is appropriate not only because it begins with brunch, but it also has all the recipes for the breads and rolls used for hamburgers and the like in later chapters. Most recipes are recognizably Irish, although at least three are clearly from that very un-Irish country, Italy, with the very similar flag.
The remaining chapters are:
Finger Foods: Appetizers and Party Picks
Between the Bread: Creative Sandwiches
The Kettle: Soups and Stews
Creature Comforts: Fish, Fowl, and Meat
Under Cover: Savory Pies and Tarts
Noodles And: Pasta and Crepes
And With It All: Side Dishes
The Eating of the Green: Salads
Celebrations: Passionate Potables
Sweet Sign-Offs: Heavenly Desserts
St. Pat Tricks: Tips, Techniques, Stocks, Etc.
I just had to check if the salads chapter included a recipe with watercress, the original shamrock. Oddly, I found that close to half of the salads recipes were based on pasta and seafood, but with lots of representatives of the spinach, cabbage, and carrot clans.
The last chapter on general techniques is useful, but pretty familiar to experienced amateur cooks. The desserts chapter is generally true to Irish puddings, tarts and use of fruits. I was just a bit surprised at the many desserts including chocolate, as this is not a big ingredient in native Irish recipes.
Every chapter seems to be a bit over half of true Irish recipes, with the remainder being imports from French and Italian cuisines, especially Italian. Several of the new inventions are interesting, but my favorite is the `Baby Reuben Egg Rolls with Honey-Beer Mustard'. Like basil and tomatoes, the pairing of corned beef and cabbage (or sauerkraut) is so great that the pairing seems to work in just about any preparation, especially with its constant companions, beer and mustard.
If you don't want the ad and the blarney in the headnotes, and want something a bit more authentic, get `The Scottish-Irish Pub and Hearth Cookbook', but if all you want are good Irish-American bar food recipes, you will not be disappointed with this offering.
McGuire's Serves Up a Good One.......2005-08-21
McGuire's Irish Pub is an institution in Pensacola, Florida. As the premier Irish pub on the Gulf Coast, they serve up some of the best pub fare to be found in the area. The range of dishes available is amazing--from casual to special. If you've ever been to McGuire's and you've loved the food, you have to pick this up. If you haven't been to Pensacola, pick this up and see what you're missing.
Great cookbook, but missing a few essential favorites.......2005-01-03
I admit that I was really excited to find this book. We ate at McGuire's in Pensacola a couple of times, and I desperately wanted their Shepard's Pie recipe. It's not in the book! It's one of the most popular dishes at the restaurant. Furthermore, the recipe for that incredible brown bread that they serve at the table is not in the book either!
I was planning a special birthday party for my very-Irish mother, and really wanted to make both of these for her. It was pretty disappointing. However, the dessert choices were amazing.
If you are buying this to be able to have recipes from your favorite dishes from the restaurant, you may be disappointed!
Customer Reviews:
Excellent survey of true classic dishes and lore. Buy It........2006-02-27
`The Scottish-Irish Pub and Hearth Cookbook' by Scottish / American culinary writer, Kay Shaw Nelson is another cookbook offering by the relatively low-priced, low profile publisher, Hippocrene Books, Inc. which has a large selection of cookbooks about many of the lesser world cuisines in `The Hippocrene Cookbook Library' as well as several books on Scottish and Irish subjects.
I have reviewed a few of these Hippocrene Books and compared to those offerings, this volume is superior to most, although it may not be the very best source for traditional Irish or Scottish recipes. On the other hand, I especially like this book for the fact that it seems to have very good versions of many recipes that may be so common that many flashier cookbooks may not even deign to cover them. My favorite here is the recipe for Scotch eggs, which recently came to fame as a dish prepared on `Iron Chef America' by the `Too Hot Tamales' (Mary Sue Milliken and Susan Feniger) in a battle against Bobby Flay. The recipe made such an impression that while I remember it, I don't remember the secret ingredient or who won the battle.
I also like the fact that there is a much greater similarity between the two Celtic culinary cultures of Scotland and Ireland than there is between, for example the modern cuisines of Spain and Portugal, which some have lumped together. The biggest difference between the two may be the time at which each was influenced by contact with the French. For the Scottish, during the era of Catholic Mary, Queen of Scots, when Scotland and France were active allies against Protestant England. For the Irish, it seems to be much later, beginning in the early 20th century, when Ireland first became independent, and preferred to trade with France than their former colonial masters, England.
While every culinary tradition on earth seems to make a case that they are more congenial entertainers and friends of travelers than anyone else, the Irish can document the fact that not only do they really enjoy a good gathering over beer or spirits, there were actually LAWS passed, the Brehon laws of the Gaelic Celts of the 5th century AD, enforcing hospitality toward strangers and travelers.
The chapters in this book are a great reflection of what is important to these Celtic cuisines:
Starters, including meatballs, lots of oysters and prawns, and the famous Scotch eggs. I'm surprised to find a perfect recipe of the shrimp cocktail, which may have come to these shores from Scotland or Ireland instead of the more easily suspected French.
Soups, especially featuring leeks, which seem to be a native and not a French import. The most famous, of course, is Scotch broth, which is heavy with lamb and barley.
Egg and Cheese Dishes, featuring many dishes from the famous Scottish and Irish breakfasts, including that mysteriously named cheese dish, Scotch Rabbit.
Barley, Oats, and Cornmeal with lots of porridges and cold cereals, such as Muesli.
Seafood, including lots of finny animals from freshwater lakes and streams such as salmon and trout. The most famous recipe here may be kedgeree, a rice, fish, and egg casserole. I just wonder exactly how old this recipe actually is, as two important flavorings are Worcestershire sauce and curry powder, two very British ingredients which may be not much more than 150 years in the British Isles.
Poultry and Game recipes look suspiciously like recipes from southwest France (See Paula Wolfert's great study of recipes from this region). This may either be primordial Celtic influence from Europe or later emigration from Protestant France to the British Isles.
Meats includes a lot of beef as in corned beef and cabbage, corned beef hash, and beef tartare, plus lots of lamb dishes and, oddly enough, several hamburger recipes. Makes me think our favorite meaty fast food came from Ireland rather than northern Germany, as its name suggests.
Vegetables is lots of mashed potatoes and what to do with mashed potatoes the day after. It also shows that the Gaelic cuisine is one of the very few outside Japan that features seaweed.
Bread, especially quickbread based scones and soda bread, which don't use yeast, plus boxty, that famous refuge of day-old mashed potatoes.
Cakes and Cookies, oddly, is separated from desserts, possibly because these are recipes for things served at tea and not after a late supper. The highlight is oatmeal cookies and Scottish shortbread.
Desserts features lots of apples, pears, and berries, especially the classic blackberry fool
Drinks, of course.
As a source of both culinary lore and classic recipes, this may be the best available book I have seen on Scotch / Irish comfort food. It may not be quite as good as `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen, which the author recognizes as one of the leading authorities on Irish culinary practice, but for a nice little inexpensive package, this book is very, very good. For more information on the intertwining of culinary lore and ancient Celtic celebrations, see `Celtic Folklore Cooking' by culinary writer and folklorist, JoAnne Asala.
Perfect!.......2006-01-16
The recipes are great! I've done extensive research on Celtic dining and spoken to many a Scottish friends that grew up with the old Celtic Traditions and they agreed this cookbook is great! So far, the recipes i have tried have been outstanding! If you're looking for authentic recipes and enjoy great food... try this cookbook out!
Real comfort food.......2001-01-15
This book is easy, warm, and satisfying. Reminds me of home with family, freinds, good food and good conversations. If you like good "pub" feel, buy the book.
Product Description
Irish pubs, whether in Ireland or the US, evoke warmth, friendliness, and home-away-from-home atmosphere. These days, however, that atmosphere comes as much from the food as the drink.
Irish Pub Cooking is a collection of recipes, some familiar and some new, which will inspire you to recreate the Irish pub food experience in your own home. It will also give you an insight into the true nature of Irish cooking from the straightforward preparations to the essence of Irish flavors. The readily available ingredients and easy-to-follow instructions will allow you quickly and painlessly to prepare wholesome Irish pub food with relative ease in your own kitchen.
- Traditional pub-food favorites including
Shepherd's Pie,
Fish and Chips in Lager Batter and many more
- Modern updates of old standbys include
Braised Rabbit with Parsnip Puree,
Baby Back Ribs in Guinness BBQ Sauce and
Corned Beef, Cabbage and Potato Wrap
- Appetizers include
Boxty with Smoked Salmon and
Buttermilk Fried Crispy Onion Strings
- Lots of great soups, salads, pies and curries: try
Bacon and Cabbage Chowder,
Cottage Pie with Mashed Potatoes or
Lamb Curry
- A variety of side dishes, sauces, and dressings
- Classic and modern desserts like
Irish Coffee Baked Alaska,
Soda Bread and Butter Pudding with Whiskey Sauce and
Irish Apple Tart
Books:
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- Zwilling's Dream
- A Few Corrections: A Novel
- A Hole In The Wind
- A Weakness for Almost Everything: Notes on Life, Gastronomy, and Travel
Books Index
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