The Irish cook book

McMahon, a Galway chef and restaurateur, takes a comprehensive look at the past, present, and future of Irish cooking in this thoroughly researched collection of more than 500 recipes. An advocate for using wild and sustainable ingredients, McMahon is especially inventive when it comes to fruit: duck breasts are served in a port and red currant sauce, crab is prepared with curry mayonnaise and pineapple, and a haunch of venison gets treated with with plums, port and cinnamon. Some desserts are literally earthy: carrageen moss pudding combines seaweed with honey and milk, while hay ice cream is flavored with toasted hay and sugar. The vegetable chapter includes such standouts as spinach with hazelnuts and wild garlic; steamed asparagus wrapped in sea lettuce; as well as many a potato side dish (curried potatoes; hasselback potatoes with smoked bacon and beer). The book is pleasantly laid out with two to three recipes per page opposite a spacious full-color photo of a plated entrée. In addition to the recipes, McMahon provides a useful field guide for foraging plants, seaweed, and mushrooms (for more adventurous cooks), as well as a succinct history of food in Ireland. With an eye on terrain, McMahon offers both authentic and innovative approaches to modern Irish cooking. (Mar.)

Chef and restaurateur McMahon wants home cooks to take Irish cuisine seriously. Beyond corned beef and cabbage and soda bread, this guide by McMahon, culinary director of the EatGalway Restaurant Group and founder of the Galway Food Festival, showcases Ireland's rich and inviting culinary history. McMahon draws upon personal experiences as well as his country's history, framing many of the recipes with welcome detail. Complementing the writing are numerous gorgeous photographs of finished dishes, including leek and oatmeal soup, traditional lamb stew, and porter cake. The clear organization will make it easy for home cooks to find recipes that might appeal. VERDICT A highly recommended cookbook that will change minds about Irish cooking for the better, and a welcome addition to any culinary collection. There is no going wrong with this delightful book.--Peter Hepburn, Coll. of the Canyons Lib., Santa Clarita, CA