Overview

Often misunderstood, Irish cuisine is undergoing a renaissance as Ireland's position of influence on the world stage grows, and more Irish chefs look to their homeland for inspiration. In The New Irish Kitchen, Armstrong shares a delicious collection of recipes that combines the simple, honest foods of his Irish upbringing with the classic French cooking techniques he learned as a young chef. With its moderate climate and amazing food resources, the Emerald Isle boasts beautiful produce, quality dairy, plentiful seafood, and grass-fed meats--all of which inspire Armstrong's cooking and the connection between food and the environment reflected in his work. The debut cookbook from Cathal Armstrong featuring 130 recipes showcasing modern Irish fare, along with stories about Armstrong's journey from Dublin to Washington, DC, and becoming an internationally recognized four-star chef, the owner of seven successful food and drink establishments, and a leader in the sustainable-food movement. With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. InMy Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington DC, where he runs seven beloved and critically lauded restaurants. Featuring 130 delicious recipes-from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd's Pie, and Mam's Apple Pie-My Irish Tabledraws on Armstrong's Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, andMy Irish Tableinvites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.

Full Product Details

Author:   Cathal Armstrong ,  David Hagedorn
Publisher:   Random House USA Inc
Imprint:   Ten Speed Press
Dimensions:   Width: 22.50cm , Height: 2.50cm , Length: 26.00cm
Weight:   1.270kg
ISBN:  

9781607744306

ISBN 10:   1607744309
Pages:   280
Publication Date:   11 March 2014
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   To order  
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

Acknowledgments Introduction   Chapter One: First Things First: Irish Breakfast Like At Home Chapter Two: Rugby Matches, Croke Park, And Hurling Practice Chapter Three: What Mam Cooked Chapter Four: Fridays Are For Fish Chapter Five: Special Occasions Nana’s Sunday Dinners Saint Patrick’s Day Easter My Birthday Dinner Halloween Christmas Eve And Christmas Day Chapter Six: From Restaurant Eve Chapter Seven: From Da’s Garden Chapter Eight: Peggy’s Bread Chapter Nine: All Things Sweet Chapter Ten: Brine, Stocks, Sauces, And Relishes   Glossary Resources Index Conversion Chart

Reviews

Cathal s culinary journey from Dublin to Restaurant Eve in Virginia makes riveting reading. This talented young man didn t lick it off a stone, as we say in Ireland. His passion for food began in his Da s vegetable garden, was fostered at his mother s table, and further ignited by his childhood travels in France. The end result is a super talented young Irish chef with real values and buckets of talent of whom we can be truly proud. Darina Allen, author of Irish Traditional Cooking and Forgotten Skills of Cooking This is a scrumptious gathering of everything Irish. It has the haughty (foie gras with black pudding and pears) and the humble (cheese on toast), the familiar (a curing brine for ham) and the unusual (a homey dish called Dublin Coddle). Along the way you ll meet Da and his garden and Mam and her array of stews (beef, Irish, and President Obama s chicken). These are recipes you dare not live without. Phyllis Richman, former Washington Post restaurant critic Cathal has that rare combination of deep civic mindedness, compassion, and culinary talent. This book is full of wonderful recipes to explore, from a Saint Patrick s Day roast leg of lamb with herb pesto to simple, classic brown bread. In the fine spirit of Darina Allen, Cathal is preserving Irish foodways, celebrating their rich traditions, and breathing new life into them. Alice Waters, proprietor of Chez Panisse and author of The Art of Simple Food Inthis warm and personal tribute to Irish cuisine, Cathal Armstronginvites us to come home with him to his family s kitchen, and celebrates his roots through the lens of an Irish chef cookingin America. Reading this bookcould make anyone wish they were Irish. Cookingfrom itwill make youfeel as if you are. Patrick O Connell, author of Patrick O Connell s Refined American Cuisine

Cathal's culinary journey from Dublin to Restaurant Eve in Virginia makes riveting reading. This talented young man didn't 'lick it off a stone', as we say in Ireland. His passion for food began in his Da's vegetable garden, was fostered at his mother's table, and further ignited by his childhood travels in France. The end result is a super talented young Irish chef with real values and buckets of talent of whom we can be truly proud. --Darina Allen, author of Irish Traditional Cooking and Forgotten Skills of Cooking This is a scrumptious gathering of everything Irish. It has the haughty (foie gras with black pudding and pears) and the humble (cheese on toast), the familiar (a curing brine for ham) and the unusual (a homey dish called Dublin Coddle). Along the way you'll meet Da and his garden and Mam and her array of stews (beef, Irish, and President Obama's chicken). These are recipes you dare not live without. --Phyllis Richman, former Washington Post restaurant critic Cathal has that rare combination of deep civic mindedness, compassion, and culinary talent. This book is full of wonderful recipes to explore, from a Saint Patrick's Day roast leg of lamb with herb pesto to simple, classic brown bread. In the fine spirit of Darina Allen, Cathal is preserving Irish foodways, celebrating their rich traditions, and breathing new life into them. --Alice Waters, proprietor of Chez Panisse and author of The Art of Simple Food In this warm and personal tribute to Irish cuisine, Cathal Armstrong invites us to come home with him to his family's kitchen, and celebrates his roots through the lens of an Irish chef cooking in America. Reading this book could make anyone wish they were Irish. Cooking from it will make you feel as if you are. --Patrick O'Connell, author of Patrick O'Connell's Refined American Cuisine

Author Information

"Dublin born, CATHAL ARMSTRONG is an internationally recognized chef with seven restaurants in the Washington, DC, area. Food & Wine magazine called him ""a one-man urban-renewal engine"" who kicked off a dining revival in Old Town using French techniques and local produce. Armstrong was a James Beard Best Chef- Mid-Atlantic nominee and was named one of Food & Wine's ""10 Best New Chefs 2006"" and ""50 Hall of Fame Best New Chefs."" He won the Best Chef Award from the Restaurant Association of Metropolitan Washington, DC, in 2007, and the White House honored him as a ""Champion of Change"" for his work on ending childhood obesity and his involvement in improving the school lunch system. Cathal has been featured in Oprah, Food & Wine, Southern Living, and Martha Stewart. DAVID HAGEDORN was a chef and restaurateur for 25 years before becoming a food writer, chiefly for the Washington Post. His articles appear in metropolitan dailies throughout the country. He is the author, with Todd and Ellen Gray, of The New Jewish Table and is currently working on other book projects."

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