The New Irish Table: Recipes from Ireland’s Top Chefs
Leslie Conron Carola (Compiler)
Date of Publication: February 7, 2017
A time limited electronic copy of this book was provided free by the publisher.
There are 10 chefs featured in this cookbook:
Kevin Dundon, Ultan Cooke, Derry Clarke, Darrina Allen, Martin Bealin, Catherine Fulvio, Neven Maguire, Noel McMeel, Ian Orr, and Tim O’Sullivan.
It’s a beautifully laid out book that is a pleasure just to look at and read. It features gorgeous photography, of the Irish countryside and areas of interest as well as the dishes. I liked the market pictures. This book is a celebration of the featured chefs as well as being a cookbook. Biographies and pictures of each chef are included. The recipes have standard measurements that US cooks will be familiar with. In many cases both cup measurements and weights of ingredients are listed. For instance, a recipe might read “3 cups/300 g plain flour.”
The recipes are elegant and sophisticated, but often are simple. They are not always practical or frugal, but some surprised me and were both. If there is a term that might be unfamiliar to readers, it is usually defined. The photography showcases amazing food presentation creations as well. I don’t even want to KNOW what some of these meals would cost if enjoyed at the chef’s restaurants; some of these creations are served at castles! Overall, they are very impressive. If you like to see creative food presentation, you should enjoy this.
The tea scones are great, and I’ve also made the Guinness Chocolate cupcakes. The bit of stout really takes that chocolate up a notch. I look forward to trying the salted caramel ice cream later in the summer.
There are some quite simple recipes in the book as well, such as Roux, that compliment the recipes, and that’s exactly the way I make my own.
The downside, at least for me, is that some of these ingredients are about impossible for me to find here in my small town in the US – I’d have to drive a couple of hours to the city to find some of the ingredients if I wanted to cook them. Also, not all the recipes really appeal to my Southern US palate. It’s a much more gourmet selection that I normally would prepare. At times though, I like part of a recipe or a component that can stand alone, so there’s still value there for me. I also found a lot of value in the photo essays on various ingredient production.
This is as much coffee table book as it is a cookbook. It’s really a beautiful production.