Favorite Flavors of Ireland, by Margaret Johnson
Spend your time also for just few mins to check out an e-book Favorite Flavors Of Ireland, By Margaret Johnson Checking out a publication will never ever decrease and also lose your time to be useless. Checking out, for some people end up being a requirement that is to do each day such as hanging out for consuming. Now, exactly what concerning you? Do you prefer to check out an e-book? Now, we will reveal you a brand-new e-book qualified Favorite Flavors Of Ireland, By Margaret Johnson that can be a new means to check out the expertise. When reading this publication, you could obtain one point to always remember in every reading time, even detailed.
Favorite Flavors of Ireland, by Margaret Johnson
Ebook PDF Online Favorite Flavors of Ireland, by Margaret Johnson
Favorite Flavors of Ireland invites readers, cooks, and armchair travelers alike on a nostalgic tour of one of Europe's most beloved destinations. From her first visit in 1984, Margaret Johnson has forged an indelible bond with Ireland and Irish food, and she shares this unique relationship with you in her eleventh cookbook. You'll find recipes that have become her favorites along with a few recent discoveries that are sure to please. The book brings home all the classics Shepherd's Pie, Bacon and Cabbage, Seafood Chowder, Bread and Butter Pudding and provides an insightful look into the seasonal ingredients that shape the country's cooking. With over 100 recipes and evocative photos that transport you to the Irish countryside, this colorful collection will awaken your senses to the delicious food of this warm and welcoming land and keep those Irish eyes smilin' all through the year.
Favorite Flavors of Ireland, by Margaret Johnson- Amazon Sales Rank: #3539667 in Books
- Published on: 2015-11-23
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x .50" w x 8.00" l,
- Binding: Paperback
- 192 pages
About the Author Margaret M. Johnson is author of ten cookbooks Christmas Flavors of Ireland; Flavors of Ireland; The Irish Pub Cookbook; Irish Puddings, Tarts, Crumbles, and Fools; The Irish Spirit; The New Irish Table; The Irish Heritage Cookbook; Tea & Crumpets; Cooking With Irish Spirits; and Ireland: Grand Places, Glorious Food. As a food and travel writer she has contributed to publications in both the U.S. and Ireland including Intermezzo Magazine; Cooking Light; Cara, the inflight magazine of Aer Lingus; Dublin's Food & Wine Magazine; the Irish Echo newspaper; and to online sites such as thewildgeese.com, and irishabroad.com. She frequently appears at Irish food and cultural events, and when she s not visiting her ancestral home in Ireland, she lives in Westhampton Beach, NY.
Where to Download Favorite Flavors of Ireland, by Margaret Johnson
Most helpful customer reviews
0 of 0 people found the following review helpful. Tasty treats from Ireland By B. Burnham time in the kitchen as well as appreciative nods from my family. I made two traditional soda breads — Spotted Dog with the delicious flavors of caraway seed and raisins and Kinsale Brown Soda Bread, a dense whole wheat bread made extra special with the addition of some local honey. Monday night’s dinner was accompanied by Spinach with Walnuts, a family favorite dish made a bit more special and Dauphinoise Potatoes, a diet-busting concoction of heavy cream and cheese that was worth every last calorie. I am making Croissant Blueberry Bread Pudding for my book club.While the recipes take center stage in most cookbooks, Favorite Flavors of Ireland also has beautiful photographs and interesting information on Irish culture, food and festivals. Divided by seasons, this cookbook is perfect for the adventurous cook — no special skills required! I loved browsing its pages and creating satisfying food. So if you want to find out more about Ireland and enjoy cooking up tasty treats for friends and family, I recommend you get this book. And if you have a Kindle, it is currently available for only $2.99!Highly recommended.(Thanks to Ambassador International for a review copy. All opinions expressed are mine alone.)
0 of 0 people found the following review helpful. I love that the sections are broken down by seasons By Renee K This is a gorgeous cookbook with full colored photographs of many of the recipes, and of the country of Ireland. This is a softbound book with a 189 pages.I love that the sections are broken down by seasons. I like that they have cooking measurements in both US/Imperial and metric units.Many of the recipes are easy to make. Nothing fancy and most of the ingredients can be found at your local store. The only exception is a few items like using Kerrygold butter, and Irish breakfast bacon. She explains the difference to some of the ingredients. There is also some recommended apples and pears to use.What's inside:IntroductionA Note on the RecipesChapter NO. 1 Spring: AN T-EarrachChapter NO. 2 Summer: AN SamhradhChapter NO. 3 Autumn: AN FomharChapter NO. 4 Winter: AN GeimhreadhGlossaryFood, Drink, Tourism WebsitesIndexA coupon was provided for Kerrygold products. I was able to find Kerrygold at my local health store. I used the coupon for butter and bought some cheese thanks to all the tempting samples they provided. The butter had a much richer flavor than the butter that I already had.There are many recipes I look forward to trying. One I plan on using for Passover: New Season Lamb with Port and Mint Sauce.I made Carrot Cake with Irish Cream Cheese IcingCake:½ cup granulated sugar2/3 cup Sunflower Oil3 large eggs1 cup all-purpose flour1 tsp. baking soda1 tsp. baking powderPinch of salt2 tsp. ground cinnamon½ tsp. ground nutmeg½ tsp. ground cloves1 cup of grated carrots1 cup of chopped walnuts½ cup of sultanas (golden raisins)1 cup crushed pineapple drainedIcing:8 tbsp. unsalted Kerrygold Irish butter, at room temperature4 oz. cream cheese, at room temperature2 tbsp. Irish cream liqueur (I used homemade vanilla)1 cup confectioners’ sugarPreheat oven to 350*. Grease 9 inch round baking pan. Dust with flour, remove the excess.In a large bowl, beat the sugar, oil, and eggs with an electric mixer on medium until smooth. In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Add to the oil mixture and beat until combined.Stir in the carrots, raisins, walnuts, and pineapple. Pour into the prepared pan and bake for 45 minutes, or until a skewer comes out clean. Remove from the oven and let it cool on a wire rack. Invert the cake onto a plate.To make the icing mix in a large bowl the butter, cream cheese, Irish Cream liqueur, with an electric mixer on medium until smooth. Gradually mix in the confectioners’ sugar until smooth and fluffy.Spread the icing over the top and sides of the cake. Refrigerate until the frosting is firm before cutting.This was a wonderful carrot cake that was full of flavor.I would recommend this cookbook as it’s a wonderful and easy cookbook.This book has been provided to me free of charge and in no way was I asked to give a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255. All links were current when posted
0 of 0 people found the following review helpful. Beautiful & traditional dishes, easy to follow recipes By EpicFehlReader In the past 30 years, Margaret Johnson has taken nearly 70 trips just to Ireland. She's also authored 9 other cookbooks prior to this one. In her introductory essay, Johnson says the inspiration for Favorite Flavors of Ireland was to put together recipes that would answer the questions about her Ireland trips that she's been repeatedly asked for so many years such as What's your favorite dish? or What do you like best about Ireland?While many of the recipes have been previously been featured in other publications, there are also new additions from some of her more recent trips as well as some suggestions from Irish friends.The recipes also feature measurements in both standard and metric. Johnson divides the recipes up by seasons (what's most popular in Spring, Summer, etc..). I thought it was cool that with each section's opening, she also gives details into the customs and traditions of the corresponding Celtic festival for that time of year. For instance, the descriptions of what all goes into the Beltaine celebrations (in the US we know it as May Day but Beltaine runs from April 30-May 1st), Beltaine being, as Johnson explains, "the celebration of growth, fertility, and the early promise of plenty." One common practice is jumping over a fire as a symbol of chasing away the evil spirits of winter ("tine" being Gaelic for "fire").Heads up, the recipes themselves are definitely NOT vegan friendly. There are recipes that could work for vegetarians, as far as the soups, salads, breads and the desserts, and I imagine some of the meat-based recipes could be adapted to be suitable to vegetarian diets. But yeah, the majority of the recipes are pretty heavily meat based. For meat eaters though, there's a nice mix --- she covers everything from chicken to lamb to seafood. It was interesting to learn that Irish bacon has 65% less fat than American varieties! I don't eat a ton of pork products in general but it was cool to learn that just the same. No surprise that there is also a recipe for classic Fish & Chips but I liked that she also included a recipe for making a side of mushy peas. Also -- those rhubarb recipes! I myself am not all that familiar with cooking or baking with rhubarb (though I've eaten it before in pies, jellies, etc.) but those recipes definitely had me curious to get experiment. The majority of the recipes in this collection seem pretty straight-forward, calling for mostly everyday kind of ingredients. I love those kind of down-to-earth cookbooks!And, of course, I like the little nerdy / bookish bits. Each section starts with a quote from classic literature and, as you might imagine, there's also many references to James Joyce and his works throughout the book. It was also neat to learn that brownies (fresh baked brownies -- my food kryptonite! One of them, anyway :-P) were first introduced in Chicago, in the Women's Pavillion at the 1893 World Columbian Exposition.Maybe also worth noting is the fact that several of these recipes call for small amounts of alcohol. Not surprising, considering this is a collection of Irish recipes, but thought I'd mention it for those who prefer to abstain from alcohol as a whole. It's possible that the alcohol could be left out without affecting the recipes too much, but I can't say for sure as I haven't experimented with that myself. Just something to be aware of, though.Good food, easy to follow recipes, lovely photographs. Great addition to your culinary bookshelf, I'd say!FTC Disclaimer: Ambassador International kindly provided me with a complimentary copy of this book in exchange for an honest review. The opinions above are entirely my own.
See all 11 customer reviews... Favorite Flavors of Ireland, by Margaret JohnsonFavorite Flavors of Ireland, by Margaret Johnson PDF
Favorite Flavors of Ireland, by Margaret Johnson iBooks
Favorite Flavors of Ireland, by Margaret Johnson ePub
Favorite Flavors of Ireland, by Margaret Johnson rtf
Favorite Flavors of Ireland, by Margaret Johnson AZW
Favorite Flavors of Ireland, by Margaret Johnson Kindle
Tidak ada komentar:
Posting Komentar