The Irish pub cookbook PDF
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IRISH PUB THE COOKBOOK Margaret M. Johnson BY Margaret M. Johnson PHOTOGRAPHS BY Leigh Beisch FOOD PHOTOGRAPHS BY Text copyright © 2006 by Margaret M. Johnson. Scenic photographs copyright © 2006 by Margaret M. Johnson. Food photographs copyright © 2006 by Leigh Beisch. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. The recipes for Bacon, Blue Cheese, and Courgette Soup and Bibb, Bacon, and Apple Salad with Camembert Dressing are adapted with the permission of Bord Bia (Irish Food Board). The recipe for Warm Scallop Salad with Cider Dressing is adapted with the permission of Magners Irish Cider. Photo credits: pages 22–23, courtesy of Johnnie Fox’s Pub; page 92, courtesy of Shannon Development. Library of Congress Cataloging-in-Publication Data available. ISBN 978-1-4521-2679-1 Designed by Ayako Akazawa Prop styling by Sara Slavin Food styling by Sandra Cook Food stylist assistant Penny Zweidinger and Elisabet der Nederlanden Photo assistant Angelica Cao Typesetting by Janis Reed The photographer wishes to thank the stupendous photo team of Sara, Sandra, Angelica, Shashona, Penny, and Elisabet. It is always a pleasure working with such a creative, fun group. I would also like to thank Chronicle Books for another fun assignment, and mostly Ayako Akazawa for working with us and supporting our efforts in this interesting project. Chronicle Books LLC 680 Second Street San Francisco, California 94107 www.chroniclebooks.com For my husband, Carl, and my son, Mark, who have never met a pub they didn’t like. ACKNOWLEDGMENTS I’d like to express my thanks to the Irish publicans and chefs who contributed recipes and advice for this book, especially members of Irish Pubs of Distinction; Cian Molloy, author of The Story of the Irish Pub; Bord Bia (Irish Food Board), in Dublin and Chicago; Orla Carey of Tourism Ireland; Gerry Lennon of Belfast Visitor and Convention Bureau; the McNally Design Group and the Irish Pub Company, in Dublin; the Galway Oyster Festival committee; the James Joyce Centre, Dublin; Roger Wort of Ulster Magazines, Ltd., in Belfast; Caroline Workman of Foodstuff Ireland, in Belfast; the Edward Dillon Company, in Dublin; and Roisin Hennerty and Molly O’Loughlin of the Irish Dairy Board, in Chicago. Thanks also to Erin Crawford, Renée Erhardt, and Kate Schumacher for assistance with recipe testing; and to Madeleine Morel, my agent, who continues to provide guidance and encouragement. Thanks go to Bill Le Blond, senior editor, Chronicle Books, for his faith in me again, and to Amy Treadwell, for her editorial assistance. Finally, heartfelt thanks to my husband, Carl, for his continued indulgence in all things Irish! DEBARRA FOLK CLUB, CLONAKILTY, COUNTY CORK TABLE OF CONTENTS I NTRODUCTION C O : S HAPTER NE TARTERS Mussels in Garlic and Guinness Prawn Cocktail with Marie Rose Sauce Salmon Cakes with Dill and Wine Sauce Smoked Salmon Pâté Oysters with Mignonette Sauce Oysters Baked with Garlic and Herbs Chicken Liver Pâté with Red Onion Marmalade Deep-Fried St. Killian Cheese with Cumberland Sauce Esther Dunne’s Bacon-Potato Cake Blackboard Special: Blue Cheese–Stuffed Mushrooms with Marmalade-Mustard Sauce C T : S HAPTER WO OUPS Seafood Chowder Farmhouse Vegetable Soup Parsnip and Apple Soup Blue Cheese Toasts Pumpkin, Vanilla, and Wild-Garlic Soup Cream of Cauliflower Soup Paddy Burkes Pepper Soup
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