Reviews
"Real Irish Food: 150 Classic Recipes from the Old Country. Bowers, David (Author) Nov 2012. 320 p. Skyhorse, hardcover, $17.95. (9781616088705). 641.59415. Destroying long-held perceptions isn't necessarily the aim of today's cookbook author, yet that's exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chapter's upfront section, and every recipe's preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared "native" foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., "We're not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understated"). Recipes aren't necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaters' satisfaction, regardless of nationality. - Barbara Jacobs ", "Real Irish Food: 150 Classic Recipes from the Old Country. Bowers, David (Author) Nov 2012. 320 p. Skyhorse, hardcover, $17.95. (9781616088705). 641.59415. Destroying long-held perceptions isn't necessarily the aim of today's cookbook author, yet that's exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chapter's upfront section, and every recipe's preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared "native" foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., "We're not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understated"). Recipes aren't necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaters' satisfaction, regardless of nationality. -- Barbara Jacobs ", If you're interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers. . . .[Bowers] is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients., "To Read: Real Irish Food [will] set you up nicely for St. Patricke(tm)s Day and beyond . . . lavishly photographed [with] quite simple recipes for fish pies, mashed potato dishes, soda breads, scones and the like.e e" The New York Times "If youe(tm)re interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers. . . .[Bowers] is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients." e" The Miami Herald "Destroying long-held perceptions isne(tm)t necessarily the aim of todaye(tm)s cookbook author, yet thate(tm)s exactly what transplanted Dublin chef Bowers does, along with some very seductive photographs of his own. Through his personal introduction and an enjoyable narrative in every chaptere(tm)s upfront section, and every recipee(tm)s preface, we learn, for instance, that corned beef and cabbage is a poor representation of Irish cuisine (and fish and chips, for that matter). Instead, expressing the same sentiment as his counterparts throughout the world, he insists the best prepared "nativee foodstuffs rely on locally sourced, seasonal ingredients that nod to special traditions. A hearty breakfast defines the Irish heritage; he goes a few steps further than the porridge and Irish sausage routine by featuring tailored-to-contemporary-tastes vegetarian fry. Every one of his dozen topics, in fact, melds the past and present of the best in Irish culinary lore, along with explanations galore (e.g., "Wee(tm)re not so big on little fiddly sweets . . . . we tend to like our sweets a bit more understatede). Recipes arene(tm)t necessarily compact or time-compressed or calorie-conscious; the final dish, though, will more than meet eaterse(tm) satisfaction, regardless of nationality." e" Booklist (starred review) " Real Irish Food . .. upends long-held notions of Irish cooking." e" Today.com "Step away from green beer and overcooked cabbage. Instead, grab David Bowers' Real Irish Food: 150 Classic Recipes From the Old Country . . . New Yorker Bowers, born in County Galway and raised in Dublin, brings a knowledge of both kitchens to this volume." e" Chicago Tribune, eoe If you're interested in learning about classic Irish cooking I recommend Real Irish Food by David Bowers. . . .[Bowers] is a New York food writer and photographer who knows that real Irish food is rich stews, fresh seafood and lovely baked tarts, scones and brown bread. The recipes are accompanied by charming anecdotes from his boyhood in Ireland, along with tips for getting Irish tastes with American ingredients. e, To Read: Real Irish Food [will] set you up nicely for St. Patrick's Day and beyond . . . lavishly photographed [with] quite simple recipes for fish pies, mashed potato dishes, soda breads, scones and the like.
