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The New Irish Table
By Margaret M. Johnson
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A family trip to Ireland in the 1980s sparked author Margaret M. Johnson's ardour for Irish cuisine, and a perusal of her book, The New Irish Table, (Chronical Books, 2003) takes the reader on a virtual culinary tour of the Emerald Isle. Although the recipes are derived from traditional ingredients, foodies and health-conscious cooks alike would be impressed by Johnson's modern interpretation of classic Irish cooking.
75 recipes comprise the collection originating from the innovative kitchens of both professional chefs and home cooks. Blue Cheese Potato Cakes and Accordion Potatoes are among the various recipes that simultaneously showcase Ireland's best-known food and encompass its culinary renaissance. Guinness beer, one of Ireland's greatest exports, is creatively incorporated into modern dishes like Baked Rock Oysters with Bacon, Cabbage, and Guinness Sabayon and Guinness Soufflés with Black Currant Coulis.
Accompanying many of the recipes are beautiful photos of the finished dishes, complemented by vignettes of the stunning Irish countryside. Descriptions of the origins of such items as Black and White Puddings and Ireland's burgeoning cheese industry are among the various anecdotal explanations of foodstuffs that serve to historically anchor the recipes.
Cooking dishes from The New Irish Table will evoke the flavours, sights, and smells of Ireland.
--Courtney Muir
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