Featured Cookbook

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1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

Book Description

Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world—and one to be enjoyed by all who love Ireland.

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The Irish Heritage Cookbook

Authors: Margaret M. Johnson

Date: January 1999

ISBN: 0811819922

Publisher: Chronicle Books

Paperback

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Patrick McLarnon, chef at Ardtara Country House Hotel (Upperlands, County Londonberry) bakes this ultra-easy white bread daily for guests. Nearly obligatory in the breakfast bread basket, it also makes a wonderful crust for meat and game pies when rolled out to a 1/4-inch thickness.

Makes 1 loaf

• Preheat the oven to 425 degrees F. Lightly grease a 9-inch round cake pan or a 9-by-5-inch loaf pan.

• Sift the flour, baking soda, cream of tartar, and salt together into a large bowl. Stir in the sugar.

• Make a well in the center, add the buttermilk, and with a fork, work the milk into the flour until a soft dough is formed.

• Turn into the prepared pan and bake for 10 minutes. Reduce the heat to 400 degrees F and bake until the bread is golden brown and firm to the touch, about 45 minutes. Let cool slightly before slicing.

More From This Book:

1. Irish Apple Cake

2. Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

3. White Soda Bread

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