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My Irish Table: Recipes from the Homeland and Restaurant Eve

The introduction cookbook from Cathal Armstrong highlighting 130 plans displaying present day Irish charge, alongside anecdotes about Armstrong's excursion from Dublin to Washington, DC, and turning into a universally perceived four-star culinary specialist, the proprietor of seven effective food and drink foundations, and an innovator in the reasonable food development. 

With its moderate atmosphere and stunning characteristic assets, Ireland is a current Eden, flaunting lavish, abundant produce, widely acclaimed dairy, ample fish, and grass-took care of meats. In My Irish Table, maintainable food development pioneer and four-star gourmet expert Cathal Armstrong praises the food of his country and narratives his culinary excursion from Dublin to Washington DC, where he runs seven cherished and fundamentally commended caf├ęs. 

Highlighting 130 delectable plans—from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd's Pie, and Mam's Apple Pie—My Irish Table draws on Armstrong's Irish childhood just as his expert experience and French culinary preparing. In his grasp, Irish food is consoling yet exquisite, natural yet dexterous, and My Irish Table welcomes you into his kitchen to investigate the lively conventions and rich culinary scene of the Emerald Isle.
About the Author
Dublin born, CATHAL ARMSTRONG is an internationally recognized chef with seven restaurants in the Washington, DC, area. Food & Wine magazine called him “a one-man urban-renewal engine” who kicked off a dining revival in Old Town using French techniques and local produce. Armstrong was a James Beard Best Chef: Mid-Atlantic nominee and was named one of Food & Wine’s  “10 Best New Chefs 2006” and “50 Hall of Fame Best New Chefs.” He won the Best Chef Award from the Restaurant Association of Metropolitan Washington, DC, in 2007, and the White House honored him as a “Champion of Change” for his work on ending childhood obesity and his involvement in improving the school lunch system. Cathal has been featured in Oprah, Food & Wine, Southern Living, and Martha Stewart.

 
DAVID HAGEDORN was a chef and restaurateur for 25 years before becoming a food writer, chiefly for the Washington Post. His articles appear in metropolitan dailies throughout the country. He is the author, with Todd and Ellen Gray, of The New Jewish Table and is currently working on other book projects.
This book was worth the purchase for the Shepard's Pie all on its own. We've not tried many others but darn, that Shepard's Pie is startlingly impressive. We made it on several different occasions and each time we've been asked to share the recipe. I want to make it for my grandfather who's own grandmother was described by many as "a d@mn fine Irish cook". Both of his grandparents were from Ireland and he has fond memories of eating traditional Irish food. I'd like to know how this stacks up against her recipe!-Cheesla
I love the cookbook. Not only does one get lots of great Irish recipes, tales of the author's childhood in Ireland are interspersed among them. The photographs are beautiful and entice the reader to make the recipes. Along with simple, easy to follow and to prepare recipes, the author has included some more challenging and complex recipes for dishes he serves at his restaurant. All in all a great Irish cookbook.-Verom 
excellent, delicious, and authentic Irish meals ready to enjoy using this cookbook. We like it so much that we bought it for my sister now that we're back in Canada. It will be her Christmas present this coming year. What an easy, and enjoyable way to shop for special people. -John smith

Download Ebook My Irish Table: Recipes from the Homeland and Restaurant Eve | 28 Mb | Pages 280 | EPUB | 2014

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