COLMAN ANDREWS
Dec 5th, 2009 10:00 AM - 2:00 PM Colman Andrews "The Country Cooking of Ireland" At Just Books
Ireland - for its superlative raw materials, its immensely satisfying traditional home cooking, and its new wave of artisanal producers and imaginative but well-grounded chefs - is simply one of the most exciting food stories in the world today. All over Ireland a new culinary world is taking shape: rural entrepreneurs bucking food-unfriendly regulators to build little businesses around small-scale food production and distribution; restaurants revising their menus to take better advantage of the native bounty, or new ones opening with a sense of Irish-based imagination and adventure; scholars and lay writers delving seriously into the lore and history of Irish cooking and eating, encouraging producers and chefs alike. Forget the jokes: Ireland has the potential to become, in the very near future, one of the most compelling gastronomic destinations in Europe - and it's already a darned good place to eat.
The Country Cooking of Ireland captures this culinary spirit with 250 recipes, over 100 color photographs and stories about farmers, producers and regions and - yes, indeed - limericks. Renowned author Colman Andrews here turns his probing eye, vast intellect, sophisticated palate and healthy appetite to the land of Blarney - he traveled the country many times over, talking and eating with Irish chefs, farmers, cheesemakers, butchers and fisherman. The result is an excellent read, an visually stunning evocation of Irish landscape, food, and people, and a reliable, deeply researched reference book with copious recipes that are surprisingly accessible and spelled out in detail.
Colman Andrews is the former editor-in-chief of Saveur magazine and an internationally acclaimed food and travel writer. He is the author of numerous classic and definitive cookbooks and has written extensively for major newspapers and food and travel magazines including Saveur, Food & Wine, Bon Appetit, Metropolitan Home, the Los Angeles Times, and many more.
A leading authority on the food and culture of Spain's Catalonia region, Andrews has also been a restaurant critic since 1972. Andrews is listed in 'Who's Who of Food and Beverage in America,' and is a member of the James Beard Foundation, a James Beard Foundation Awards Judge, and a recipient of five awards from the foundation, including the M.F.K. Fisher Distinguished Writing Award. He is the recipient of the International Association of Culinary Professionals' Bert Greene Award for magazine food journalism. He is also a member of Share Our Strength's Culinary Council, and gave the keynote address at the 2005 Oxford Symposium on Food & Cookery.
Under Andrews' leadership Saveur magazine was nominated for 16 National Magazine awards and won the honor three times, including the award for General Excellence in 2000. Andrews lives in New York City and Riverside, Connecticut.
To order this book online click here.
