The New Ir­ish Ta­ble: Recipes From Ire­land’s Top Chefs,

Pasatiempo - - AMUSE-BOUCHE -

edited by Les­lie Can­ron Carola (Imag­ine), is a trea­sury of food in Ire­land today, with a fo­cus on lo­cal and sea­sonal in­gre­di­ents pre­pared sim­ply. Or­ga­nized by prov­ince, beau­ti­fully pho­tographed re­gional at­trac­tions and dishes are pre­sented with recipes from the coun­try’s most es­teemed chefs, in­clud­ing Da­rina Allen, who has been called “the Ju­lia Child of Ire­land,” as well as Kevin Dun­don and Derry Clarke. When con­sid­er­ing Ir­ish cui­sine, Amer­i­cans tend to think only of meat and pota­toes, for­get­ting what Wil­liam But­ler Yeats called Ire­land’s “sal­mon-falls” and “mack­erel-crowded seas.” Hap­pily, this cook­book is flush with glis­ten­ing fish, in­clud­ing Allen’s smoked sal­mon with cu­cum­ber pickle, Bal­ly­cot­ton shrimp with home­made wild gar­lic may­on­naise, poached sal­mon with Ir­ish but­ter sauce, and carpac­cio of scal­lops with chili, lemon, and wood sor­rel. As the Ir­ish say, “It is good to be hun­gry when you have some­thing to eat.” — Molly Boyle

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