What do you think?
Rate this book
My Irish Table: Recipes from the Homeland and Restaurant Eve [A Cookbook]
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. In My 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 Table draws 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, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
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. In My 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 Table draws 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, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
280 pages, Hardcover
First published January 1, 2014
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 35 reviews
March 5, 2025
I borrowed this looking for inspiration for out St.Patrick’s Day dinner. I was specifically looking for cookbooks by Irish chefs and stumbled across this one. Armstrong is a great storyteller and it was interesting to hear about the food traditions of Ireland, especially since we’re about the same age. Comparing and contrasting our experiences was interesting. He shows a great deal of respect and awe for the great chefs who came before him, like Julia Child and Jacques Pepin. I also liked learning about their Irish counterparts.
However, there were very few recipes that inspired me to bookmark them and he occasionally came off as haughty. I suppose given his accomplished career, it’s not surprising but a 3 star read for me.
However, there were very few recipes that inspired me to bookmark them and he occasionally came off as haughty. I suppose given his accomplished career, it’s not surprising but a 3 star read for me.
July 15, 2014
My Irish Table: Recipes from the Homeland and Restaurant Eve is a cookbook that features 130 recipes from chef Cathal Armstrong, demonstrating the fare of Ireland as well as stories from his personal life.
When I saw this title on Netgalley, I knew I had to read it. I love food and I love my heritage, a portion of which is that of good old Ireland. And yet, I myself can cook little more of this nation's cuisine than soda bread and bangers and mash. Thanks to this book, I have a wider knowledge and appreciation for Irish food, as well as a mighty need to make (and eat!) it all.
The photography in this book is gorgeous, and the instructions are very clear and concise. In fact, the author makes sure that you know everything you need to, offering tips on things like how to stuff a sausage and how to blanch veggies, so even new cooks can find these recipes approachable.
Another thing I really liked about this book is that the recipes are organized by occasion or event. So whether it's Christmas or a fish-filled Friday night, it's easy to access recipes that correlate.
A few of the dishes that I can't wait to try are Foie Gras with Black Pudding and Pears, Shepard's Pie, and Bakewell Tart.
All in all, this is a visually stunning and appetite stirring collection of recipes. Inexperienced and experienced cooks alike can cook from here, and as someone of Irish descent, I'll definitely want a copy of this to keep in my family for holidays. Thanks to Netgalley and Ten Speed Press for my chance to read this.
This review can also be found on my blog, Bitches n Prose.
When I saw this title on Netgalley, I knew I had to read it. I love food and I love my heritage, a portion of which is that of good old Ireland. And yet, I myself can cook little more of this nation's cuisine than soda bread and bangers and mash. Thanks to this book, I have a wider knowledge and appreciation for Irish food, as well as a mighty need to make (and eat!) it all.
The photography in this book is gorgeous, and the instructions are very clear and concise. In fact, the author makes sure that you know everything you need to, offering tips on things like how to stuff a sausage and how to blanch veggies, so even new cooks can find these recipes approachable.
Another thing I really liked about this book is that the recipes are organized by occasion or event. So whether it's Christmas or a fish-filled Friday night, it's easy to access recipes that correlate.
A few of the dishes that I can't wait to try are Foie Gras with Black Pudding and Pears, Shepard's Pie, and Bakewell Tart.
All in all, this is a visually stunning and appetite stirring collection of recipes. Inexperienced and experienced cooks alike can cook from here, and as someone of Irish descent, I'll definitely want a copy of this to keep in my family for holidays. Thanks to Netgalley and Ten Speed Press for my chance to read this.
This review can also be found on my blog, Bitches n Prose.
March 19, 2023
A lovely cookbook, to be sure, but the odds that your average home cook would be able to successfully attempt most of the recipes in this book? Very slim. The time aspect alone is disqualifying, and add to that the fact that many of the recipes are meat heavy and call for some difficult-to-source ingredients? That’s why.
Still, it was lovely to look at and read the various stories Cathal included. I particularly enjoyed the one about he background of President Obama Stew.
Still, it was lovely to look at and read the various stories Cathal included. I particularly enjoyed the one about he background of President Obama Stew.
August 11, 2017
I've eaten (and had drinks) at each of Cathal Armstrong's establishments, and everything has been delicious. And now that I've read Armstrong's cookbook (written with DC-area author David Hagedorn), I understand why... Most of these recipes are aspirational: food that I, theoretically, can cook, but the time commitment, general hassle, and cost of ingredients make it so that I would just rather pay Armstrong to do it. Case in point: black pudding, which includes a recipe note of "You're pretty much on your own finding pig's blood, unless you happen to know a pig farmer, as we do." (22) It's a recipe that's in the realm of home cook possibility, just not probability.
And yet, even knowing that there are precious few of these recipes that I'd actually cook (although I'd venture at making some of the baked goods), this cookbook was a treasure to read. Armstrong infuses the recipes with his lifestory and provides wonderful examples of modern Irish and Irish-American cooking.
Intricate recipes to try:
Restaurant Eve's Pork Loin Bacon (14): In a large pot over high heat, bring 1 qt water to a boil, then add 1 C. kosher salt and 1/2 C. sugar; stir to dissolve. Remove from heat; stir in 1 qt water, frozen into ice cubes. Add 1 small head garlic (unpeeled, halved crosswise), 1 onion (quartered), 2 TBSP pink curing salt (aka sel rose or Insta Cure #1), 1/2 tsp. peppercorns, 1/2 tsp. yellow mustard seed, and 1/2 bunch fresh sage. Separately, place a 2 1/2 lb. pork loin in a large ziplock bag. Pour the brine over the pork; press all the air out, and seal. Refrigerate for 3 days. Rinse the pork in cold water and discard the brine. Blot with paper towels. To cook, saute slices for 1 minute per side in an oiled pan. [Cured pork loin will last 3 days in the fridge; freeze for up to 3 months, tightly wrapped in plastic wrap and foil.]
Chicken Liver Pate (30): In a saute pan over medium heat, place 1 large onion (coarsely chopped), 2 garlic cloves (coarsely chopped), 2 bay leaves, and 3/4 C. butter. Saute ~25 minutes, stirring occasionally, or until onion in translucent but not brown. Add 2 lbs. chicken livers (trimmed), 1 tsp. kosher salt, and 1/2 tsp. pepper. Raise the heat to medium high and cook until the livers are firm but still slightly pink, ~3 minutes. Stir in 1 TBSP Cognac; discard the bay leaves. Transfer everything to a food processor and add 1/2 C. room temperature butter. Puree until smooth. Correct salt/pepper. Refrigerate at least 12 hours to set the butter. Serve at room temperature. [Pate will keep another day in the fridge; freeze up to 3 months.]
Fruit and Nut Bread (199): Preheat oven to 325*. In a large bowl, combine 1/2 C. mixed candied peel, 1 C. currants, 1 C. golden raisins, 1 C. raisins, 1 C. apricots (halved), 1/2 C. skinned hazelnuts, 1/2 C. pecan halves, and 1/2 C. walnut halves. Add in 1 1/2 C. flour, 1/2 tsp. kosher salt, and 1 1/2 tsp. yeast. Stir to coat the fruit and nuts. Stir in 1 C. warm milk and mix well. Spoon the batter into an 8x4 loaf pan, pressing firmly. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 10 minutes, or until the loaf is browned. Let cool in the pan for 15 minutes, then remove from pan to cool completely.
Not quite as intricate recipe to try:
Glazed Baby Carrots (166): In a heavy saucepan, place 24 baby carrots, 1 TBSP kosher salt, and 3 TBSP sugar. Add water to barely cover and bring to a boil over high heat. Lower the heat to medium and simmer until the carrots are tender but firm. Transfer the pan to the sink, then run cold water into the pan for ~6 minutes to cool the carrots completely. Drain the carrots, leaving a bit of liquid behind. Return to the saucepan over high heat and add 2 TBSP butter. Stir until the butter melts, then reduce heat to medium. Stop cooking when the butter has fully coated the carrots.
And yet, even knowing that there are precious few of these recipes that I'd actually cook (although I'd venture at making some of the baked goods), this cookbook was a treasure to read. Armstrong infuses the recipes with his lifestory and provides wonderful examples of modern Irish and Irish-American cooking.
Intricate recipes to try:
Restaurant Eve's Pork Loin Bacon (14): In a large pot over high heat, bring 1 qt water to a boil, then add 1 C. kosher salt and 1/2 C. sugar; stir to dissolve. Remove from heat; stir in 1 qt water, frozen into ice cubes. Add 1 small head garlic (unpeeled, halved crosswise), 1 onion (quartered), 2 TBSP pink curing salt (aka sel rose or Insta Cure #1), 1/2 tsp. peppercorns, 1/2 tsp. yellow mustard seed, and 1/2 bunch fresh sage. Separately, place a 2 1/2 lb. pork loin in a large ziplock bag. Pour the brine over the pork; press all the air out, and seal. Refrigerate for 3 days. Rinse the pork in cold water and discard the brine. Blot with paper towels. To cook, saute slices for 1 minute per side in an oiled pan. [Cured pork loin will last 3 days in the fridge; freeze for up to 3 months, tightly wrapped in plastic wrap and foil.]
Chicken Liver Pate (30): In a saute pan over medium heat, place 1 large onion (coarsely chopped), 2 garlic cloves (coarsely chopped), 2 bay leaves, and 3/4 C. butter. Saute ~25 minutes, stirring occasionally, or until onion in translucent but not brown. Add 2 lbs. chicken livers (trimmed), 1 tsp. kosher salt, and 1/2 tsp. pepper. Raise the heat to medium high and cook until the livers are firm but still slightly pink, ~3 minutes. Stir in 1 TBSP Cognac; discard the bay leaves. Transfer everything to a food processor and add 1/2 C. room temperature butter. Puree until smooth. Correct salt/pepper. Refrigerate at least 12 hours to set the butter. Serve at room temperature. [Pate will keep another day in the fridge; freeze up to 3 months.]
Fruit and Nut Bread (199): Preheat oven to 325*. In a large bowl, combine 1/2 C. mixed candied peel, 1 C. currants, 1 C. golden raisins, 1 C. raisins, 1 C. apricots (halved), 1/2 C. skinned hazelnuts, 1/2 C. pecan halves, and 1/2 C. walnut halves. Add in 1 1/2 C. flour, 1/2 tsp. kosher salt, and 1 1/2 tsp. yeast. Stir to coat the fruit and nuts. Stir in 1 C. warm milk and mix well. Spoon the batter into an 8x4 loaf pan, pressing firmly. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 10 minutes, or until the loaf is browned. Let cool in the pan for 15 minutes, then remove from pan to cool completely.
Not quite as intricate recipe to try:
Glazed Baby Carrots (166): In a heavy saucepan, place 24 baby carrots, 1 TBSP kosher salt, and 3 TBSP sugar. Add water to barely cover and bring to a boil over high heat. Lower the heat to medium and simmer until the carrots are tender but firm. Transfer the pan to the sink, then run cold water into the pan for ~6 minutes to cool the carrots completely. Drain the carrots, leaving a bit of liquid behind. Return to the saucepan over high heat and add 2 TBSP butter. Stir until the butter melts, then reduce heat to medium. Stop cooking when the butter has fully coated the carrots.
May 5, 2014
PLEASE NOTE THIS REVIEW IS BASED ON MY FOOD PREFERENCES ONLY!
This recipe book contained a huge number of foods that I don't eat. Recipes were focused on game, lamb, fish and other meats. Granted, this is the main meat diet of Ireland, I didn't think they would be so heavy on it. I found that there were only a handful of recipes that I would make out of the book. Several of the recipes were def. not novice appropriate...again, not an issue related to my rating, but something I am pointing out.
The breads and veggies in this book were phenomenal and that is where I found myself focusing my time. Also, being of Irish descent, I found myself focusing on the stories in the book which really carried the book.
This was a book that I would get from my library versus purchasing it.
This recipe book contained a huge number of foods that I don't eat. Recipes were focused on game, lamb, fish and other meats. Granted, this is the main meat diet of Ireland, I didn't think they would be so heavy on it. I found that there were only a handful of recipes that I would make out of the book. Several of the recipes were def. not novice appropriate...again, not an issue related to my rating, but something I am pointing out.
The breads and veggies in this book were phenomenal and that is where I found myself focusing my time. Also, being of Irish descent, I found myself focusing on the stories in the book which really carried the book.
This was a book that I would get from my library versus purchasing it.
September 20, 2017
Pesto and the traditional extra virgin olive oil produced by the poor peasants from the unique Irish Olive Tree. Or the so Irish Quiche from the Lorraine part of Dublin. But make sure you get the Irish Cheddar and not some English Camembert. How about the traditional Alioli that goes so well with the Irish Potato Vodka.
November 7, 2017
A nice cookbook. I have a lot of Irish Cookbooks, many of them are pretty much the same. this is a bit different and reminded me of the Ballymoe house cookbooks.
The Recipes are solid and worth looking at.
The Recipes are solid and worth looking at.
Read
August 5, 2014Tasty Tuesday Review: My Irish Table by Cathal Armstrong & David Hagedorn
My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a love letter to Chef Armstrong’s homeland and to his parents. The cover invites the foodie reader to open it up and savor the memories and flavors of Ireland with it’s bowl of mashed potatoes and copper pot of Irish Stew.
If you love Ireland - either through virtual or actual travel - you’ll truly appreciate Chef Armstrong’s homage to recipes of his homeland. To know that leg of lamb is traditionally served on St. Patrick’s Day made me smile. Discovering that Irish Soda Bread is a relatively recent (19th Century) staple, fascinating. But to cure my own corn beef? Highly doubtful.
At this point, I’d like to point out that this cookbook may be intimidating for the novice or hobby chef as many of the recipes are a bit complicated. Serious foodies and chefs won’t find them a problem, but when I consider curing my own meats for a recipe, I’m truly daunted at the prospect. That said, I realized that a novice could definitely create the dishes, but use their supermarket and gourmet food store handily. While the final product might not be quite the way Armstrong envisions, it probably is more realistic. And I’m sure the meals will be delicious.
To say that Chef Armstrong’s personal story is inspiring is an understatement. It’s clear that he was given a precious gift by his father, who was the household cook and gardener. As he noted, this was indeed unusual for an Irish household of the time, but his father was the chef and their Dublin garden produced the fresh produce that is the basis for all the dishes. As it was in Ireland, so it is in America, as Armstrong’s Restaurant Eve features its own garden in the Old Town Alexandria. Honored by the President for his initiatives, Armstrong is a passionate spokesperson for local sourcing. (And yes, vignettes about the President’s visit to Restaurant Eve are fun to read.)
However, what captured my attention were the recipes from his mam and those that highlighted holiday meals. I’ll admit to being totally overwhelmed by the breakfast section as I doubt I’ll ever be curing my own bacon, preparing my own sausage, or actually eating these on a regular basis. However, I will be making some of the orange marmalade as well as the cooked tomatoes.
With each of the 130 recipes, Chef Armstrong shares a story and in doing so invites us into his world. While I may not decide to recreate each of these dishes, I know that I’ll be using this book as a future reference. Perhaps I’ll go to it when reading a novel and needing to remember by white and black pudding are.
Recipes in My Irish Table also give away secrets. Traditional Irish Stew features lamb, not beef (see the recipe on Amazon). Corned Beef is a favorite dish of Halloween, a holiday that is widely celebrated in Ireland (another fact I didn’t know, but which makes sense with the Celtic pagan heritage). I can imagine authors using this book as a reference for when they write about Ireland as it provides far more than just recipes, but a real sense of this homeland for so many.
My Irish Table is also a bit of a love letter from Chef Armstrong to his wife Meshelle and their two children, Eve and Eamonn. Written with Washington Post food writer David Hagedorn, this cookbook is a delight to read. Truly for the stories as much as for the recipes themselves.
Once again I received an early version of this cookbook as an electronic galley from the publisher and just now received the hard cover. Which would I recommend to you? Without a doubt the hardcover. Although almost my entire library is now digital, I could not appreciate the scope of this book in the electronic format. While each transmits the same information, the joy of this book is in paging through it, being captured by one of the fabulous photos by Scott Suchman that so joyously illustrate many of the recipes.
I’ll definitely be returning to this book again and again and trying out some, but certainly not all of the recipes. However, I’ll read each one and hope to visit Restaurant Eve someday to taste Chef Armstrong’s dishes in situ.
If I were to pair this cookbook with some romances, some authors and books that come to mind are: Nora Roberts' many titles set in Ireland, including her Cousins O'Dwyer Trilogy; Sophie Moss' Seal Island Trilogy; Carla Neggers' Sharpe & Donavan and her Irish series; Karen Marie Moning's Fever Series, among many, many others. (Yes, I love to read about Ireland. I. Do!)
If you love Ireland and its cuisine, My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a must-read addition to your cookbook shelf.
From the Publisher
My Irish Table: Recipes from the Homeland and Restaurant Eve Written by Cathal Armstrong & David Hagedorn
Ten Speed Press (Random House)
ISBN 9781607744306 Price $35.00
Publication Date March 11, 2014
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. In My 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 Table draws 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, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
I received this book from Blogging for Books and from NetGalley for this review.
My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a love letter to Chef Armstrong’s homeland and to his parents. The cover invites the foodie reader to open it up and savor the memories and flavors of Ireland with it’s bowl of mashed potatoes and copper pot of Irish Stew.
If you love Ireland - either through virtual or actual travel - you’ll truly appreciate Chef Armstrong’s homage to recipes of his homeland. To know that leg of lamb is traditionally served on St. Patrick’s Day made me smile. Discovering that Irish Soda Bread is a relatively recent (19th Century) staple, fascinating. But to cure my own corn beef? Highly doubtful.
At this point, I’d like to point out that this cookbook may be intimidating for the novice or hobby chef as many of the recipes are a bit complicated. Serious foodies and chefs won’t find them a problem, but when I consider curing my own meats for a recipe, I’m truly daunted at the prospect. That said, I realized that a novice could definitely create the dishes, but use their supermarket and gourmet food store handily. While the final product might not be quite the way Armstrong envisions, it probably is more realistic. And I’m sure the meals will be delicious.
To say that Chef Armstrong’s personal story is inspiring is an understatement. It’s clear that he was given a precious gift by his father, who was the household cook and gardener. As he noted, this was indeed unusual for an Irish household of the time, but his father was the chef and their Dublin garden produced the fresh produce that is the basis for all the dishes. As it was in Ireland, so it is in America, as Armstrong’s Restaurant Eve features its own garden in the Old Town Alexandria. Honored by the President for his initiatives, Armstrong is a passionate spokesperson for local sourcing. (And yes, vignettes about the President’s visit to Restaurant Eve are fun to read.)
However, what captured my attention were the recipes from his mam and those that highlighted holiday meals. I’ll admit to being totally overwhelmed by the breakfast section as I doubt I’ll ever be curing my own bacon, preparing my own sausage, or actually eating these on a regular basis. However, I will be making some of the orange marmalade as well as the cooked tomatoes.
With each of the 130 recipes, Chef Armstrong shares a story and in doing so invites us into his world. While I may not decide to recreate each of these dishes, I know that I’ll be using this book as a future reference. Perhaps I’ll go to it when reading a novel and needing to remember by white and black pudding are.
Recipes in My Irish Table also give away secrets. Traditional Irish Stew features lamb, not beef (see the recipe on Amazon). Corned Beef is a favorite dish of Halloween, a holiday that is widely celebrated in Ireland (another fact I didn’t know, but which makes sense with the Celtic pagan heritage). I can imagine authors using this book as a reference for when they write about Ireland as it provides far more than just recipes, but a real sense of this homeland for so many.
My Irish Table is also a bit of a love letter from Chef Armstrong to his wife Meshelle and their two children, Eve and Eamonn. Written with Washington Post food writer David Hagedorn, this cookbook is a delight to read. Truly for the stories as much as for the recipes themselves.
Once again I received an early version of this cookbook as an electronic galley from the publisher and just now received the hard cover. Which would I recommend to you? Without a doubt the hardcover. Although almost my entire library is now digital, I could not appreciate the scope of this book in the electronic format. While each transmits the same information, the joy of this book is in paging through it, being captured by one of the fabulous photos by Scott Suchman that so joyously illustrate many of the recipes.
I’ll definitely be returning to this book again and again and trying out some, but certainly not all of the recipes. However, I’ll read each one and hope to visit Restaurant Eve someday to taste Chef Armstrong’s dishes in situ.
If I were to pair this cookbook with some romances, some authors and books that come to mind are: Nora Roberts' many titles set in Ireland, including her Cousins O'Dwyer Trilogy; Sophie Moss' Seal Island Trilogy; Carla Neggers' Sharpe & Donavan and her Irish series; Karen Marie Moning's Fever Series, among many, many others. (Yes, I love to read about Ireland. I. Do!)
If you love Ireland and its cuisine, My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a must-read addition to your cookbook shelf.
From the Publisher
My Irish Table: Recipes from the Homeland and Restaurant Eve Written by Cathal Armstrong & David Hagedorn
Ten Speed Press (Random House)
ISBN 9781607744306 Price $35.00
Publication Date March 11, 2014
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. In My 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 Table draws 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, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
I received this book from Blogging for Books and from NetGalley for this review.
December 20, 2020
Picked this up for ideas for Christmas dinner and was delighted to see that Christmas Eve and holiday special meals get their own chapter. Only one chapter is devoted to veggie dishes and there veggies are relegated to the role of side dish. Potatoes get their own sub-chapter too! And overall the recipes on offer in this collection represent a great culinary snapshot of Ireland.
October 24, 2018
A delicious collection of Old World meets New World fare.
July 3, 2020
Very interesting stories and recipes. Interested in trying a few!
August 13, 2014
My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a love letter to Chef Armstrong's homeland and to his parents. The cover invites the foodie reader to open it up and savor the memories and flavors of Ireland with it's bowl of mashed potatoes and copper pot of Irish Stew.
If you love Ireland - either through virtual or actual travel - you'll truly appreciate Chef Armstrong's homage to recipes of his homeland. To know that leg of lamb is traditionally served on St. Patrick's Day made me smile. Discovering that Irish Soda Bread is a relatively recent (19th Century) staple, fascinating. But to cure my own corn beef? Highly doubtful.
At this point, I'd like to point out that this cookbook may be intimidating for the novice or hobby chef as many of the recipes are a bit complicated. Serious foodies and chefs won't find them a problem, but when I consider curing my own meats for a recipe, I'm truly daunted at the prospect. That said, I realized that a novice could definitely create the dishes, but use their supermarket and gourmet food store handily. While the final product might not be quite the way Armstrong envisions, it probably is more realistic. And I'm sure the meals will be delicious.
To say that Chef Armstrong's personal story is inspiring is an understatement. It's clear that he was given a precious gift by his father, who was the household cook and gardener. As he noted, this was indeed unusual for an Irish household of the time, but his father was the chef and their Dublin garden produced the fresh produce that is the basis for all the dishes. As it was in Ireland, so it is in America, as Armstrong's Restaurant Eve features its own garden in the Old Town Alexandria. Honored by the President for his initiatives, Armstrong is a passionate spokesperson for local sourcing. (And yes, vignettes about the President's visit to Restaurant Eve are fun to read.)
However, what captured my attention were the recipes from his mam and those that highlighted holiday meals. I'll admit to being totally overwhelmed by the breakfast section as I doubt I'll ever be curing my own bacon, preparing my own sausage, or actually eating these on a regular basis. However, I will be making some of the orange marmalade as well as the cooked tomatoes.
With each of the 130 recipes, Chef Armstrong shares a story and in doing so invites us into his world. While I may not decide to recreate each of these dishes, I know that I'll be using this book as a future reference. Perhaps I'll go to it when reading a novel and needing to remember by white and black pudding are.
Recipes in My Irish Table also give away secrets. Traditional Irish Stew features lamb, not beef (see the recipe on Amazon). Corned Beef is a favorite dish of Halloween, a holiday that is widely celebrated in Ireland (another fact I didn't know, but which makes sense with the Celtic pagan heritage). I can imagine authors using this book as a reference for when they write about Ireland as it provides far more than just recipes, but a real sense of this homeland for so many.
My Irish Table is also a bit of a love letter from Chef Armstrong to his wife Meshelle and their two children, Eve and Eamonn. Written with Washington Post food writer David Hagedorn, this cookbook is a delight to read. Truly for the stories as much as for the recipes themselves.
Once again I received an early version of this cookbook as an electronic galley from the publisher and just now received the hard cover. Which would I recommend to you? Without a doubt the hardcover. Although almost my entire library is now digital, I could not appreciate the scope of this book in the electronic format. While each transmits the same information, the joy of this book is in paging through it, being captured by one of the fabulous photos by Scott Suchman that so joyously illustrate many of the recipes.
I'll definitely be returning to this book again and again and trying out some, but certainly not all of the recipes. However, I'll read each one and hope to visit Restaurant Eve someday to taste Chef Armstrong's dishes in situ.
If I were to pair this cookbook with some romances, some authors and books that come to mind are: Nora Roberts' many titles set in Ireland, including her Cousins O'Dwyer Trilogy; Sophie Moss' Seal Island Trilogy; Carla Neggers' Sharpe & Donavan and her Irish series; Karen Marie Moning's Fever Series, among many, many others. (Yes, I love to read about Ireland. I. Do!)
If you love Ireland and its cuisine, My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a must-read addition to your cookbook shelf.
Four-and-a-half stars
I received this book from Blogging for Books and from NetGalley for this review.
If you love Ireland - either through virtual or actual travel - you'll truly appreciate Chef Armstrong's homage to recipes of his homeland. To know that leg of lamb is traditionally served on St. Patrick's Day made me smile. Discovering that Irish Soda Bread is a relatively recent (19th Century) staple, fascinating. But to cure my own corn beef? Highly doubtful.
At this point, I'd like to point out that this cookbook may be intimidating for the novice or hobby chef as many of the recipes are a bit complicated. Serious foodies and chefs won't find them a problem, but when I consider curing my own meats for a recipe, I'm truly daunted at the prospect. That said, I realized that a novice could definitely create the dishes, but use their supermarket and gourmet food store handily. While the final product might not be quite the way Armstrong envisions, it probably is more realistic. And I'm sure the meals will be delicious.
To say that Chef Armstrong's personal story is inspiring is an understatement. It's clear that he was given a precious gift by his father, who was the household cook and gardener. As he noted, this was indeed unusual for an Irish household of the time, but his father was the chef and their Dublin garden produced the fresh produce that is the basis for all the dishes. As it was in Ireland, so it is in America, as Armstrong's Restaurant Eve features its own garden in the Old Town Alexandria. Honored by the President for his initiatives, Armstrong is a passionate spokesperson for local sourcing. (And yes, vignettes about the President's visit to Restaurant Eve are fun to read.)
However, what captured my attention were the recipes from his mam and those that highlighted holiday meals. I'll admit to being totally overwhelmed by the breakfast section as I doubt I'll ever be curing my own bacon, preparing my own sausage, or actually eating these on a regular basis. However, I will be making some of the orange marmalade as well as the cooked tomatoes.
With each of the 130 recipes, Chef Armstrong shares a story and in doing so invites us into his world. While I may not decide to recreate each of these dishes, I know that I'll be using this book as a future reference. Perhaps I'll go to it when reading a novel and needing to remember by white and black pudding are.
Recipes in My Irish Table also give away secrets. Traditional Irish Stew features lamb, not beef (see the recipe on Amazon). Corned Beef is a favorite dish of Halloween, a holiday that is widely celebrated in Ireland (another fact I didn't know, but which makes sense with the Celtic pagan heritage). I can imagine authors using this book as a reference for when they write about Ireland as it provides far more than just recipes, but a real sense of this homeland for so many.
My Irish Table is also a bit of a love letter from Chef Armstrong to his wife Meshelle and their two children, Eve and Eamonn. Written with Washington Post food writer David Hagedorn, this cookbook is a delight to read. Truly for the stories as much as for the recipes themselves.
Once again I received an early version of this cookbook as an electronic galley from the publisher and just now received the hard cover. Which would I recommend to you? Without a doubt the hardcover. Although almost my entire library is now digital, I could not appreciate the scope of this book in the electronic format. While each transmits the same information, the joy of this book is in paging through it, being captured by one of the fabulous photos by Scott Suchman that so joyously illustrate many of the recipes.
I'll definitely be returning to this book again and again and trying out some, but certainly not all of the recipes. However, I'll read each one and hope to visit Restaurant Eve someday to taste Chef Armstrong's dishes in situ.
If I were to pair this cookbook with some romances, some authors and books that come to mind are: Nora Roberts' many titles set in Ireland, including her Cousins O'Dwyer Trilogy; Sophie Moss' Seal Island Trilogy; Carla Neggers' Sharpe & Donavan and her Irish series; Karen Marie Moning's Fever Series, among many, many others. (Yes, I love to read about Ireland. I. Do!)
If you love Ireland and its cuisine, My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong & David Hagedorn is a must-read addition to your cookbook shelf.
Four-and-a-half stars
I received this book from Blogging for Books and from NetGalley for this review.
March 6, 2014
Saint Patrick's Day is coming up soon, how many of you are planning on celebrating with the American tradition of corned beef and cabbage or green beer? I've long outgrown my taste for green beer, but I still make corned beef not just once, but twice during the month of March (the second one is dedicated solely to eating my fill of grilled Reuben sandwiches, Reuben salads, and corned beef hash.) Did you know that corned beef is not an Irish tradition for Saint Patrick's Day? When Irish immigrants came to America they reinterpreted their recipes to fit with what was inexpensive and readily available. It is much more common in Ireland to find boiled bacon on the table this time of year than corned beef because beef was considered an expensive and mostly unaffordable luxury in Ireland. In America beef was much more plentiful and affordable than pork, so the tradition of boiled bacon morphed into the absolutely delicious corned beef.
Since we're on the topic of boiled bacon and corned beef I wanted to mention something about My Irish Table by Cathal Armstrong & David Hagedorn that really caught my eye. There are numerous recipes for preparing your meats from scratch, the recipes for boiling bacon and corned beef were the first to catch my eye, but there are many more of these types of recipes for those of you who may be interested. As my family moves away from consuming prepackaged foods I've taken more of an interest in this type of recipe, we already brine our turkey for Thanksgiving, so why not do the same for our corned beef for St. Patrick's Day, or ham for Easter?
As you can tell not all of the recipes in this book are practical for every day meals, but they are perfect for the times you want to pull out all the stops, especially around the holidays. There is a good mix of traditional and contemporary recipes, some simple and others complicated, and you'll have no trouble finding something for every occasion. Many of the side dish recipes can be easily prepared for a week night meal and there is certainly no lack of recipes showing you different ways to serve potatoes for dinner. For those of you who are Catholic and observing Lent there is an entire chapter called Fridays are for Fish which may give you some more recipes to add to your repertoire besides the standard fish and chips, although some of the ingredients may be hard to come by if you live in a landlocked area as I do.
Unfortunately for those of you who are vegan or vegetarian, most of the recipes in this book are not easily modified for these diets. However if you are a meat-eater, not counting calories, and looking for a hearty Irish meal, you may want to take a closer look at this book.
Since we're on the topic of boiled bacon and corned beef I wanted to mention something about My Irish Table by Cathal Armstrong & David Hagedorn that really caught my eye. There are numerous recipes for preparing your meats from scratch, the recipes for boiling bacon and corned beef were the first to catch my eye, but there are many more of these types of recipes for those of you who may be interested. As my family moves away from consuming prepackaged foods I've taken more of an interest in this type of recipe, we already brine our turkey for Thanksgiving, so why not do the same for our corned beef for St. Patrick's Day, or ham for Easter?
As you can tell not all of the recipes in this book are practical for every day meals, but they are perfect for the times you want to pull out all the stops, especially around the holidays. There is a good mix of traditional and contemporary recipes, some simple and others complicated, and you'll have no trouble finding something for every occasion. Many of the side dish recipes can be easily prepared for a week night meal and there is certainly no lack of recipes showing you different ways to serve potatoes for dinner. For those of you who are Catholic and observing Lent there is an entire chapter called Fridays are for Fish which may give you some more recipes to add to your repertoire besides the standard fish and chips, although some of the ingredients may be hard to come by if you live in a landlocked area as I do.
Unfortunately for those of you who are vegan or vegetarian, most of the recipes in this book are not easily modified for these diets. However if you are a meat-eater, not counting calories, and looking for a hearty Irish meal, you may want to take a closer look at this book.
May 3, 2016
Title: My Irish Table - Recipes from the Homeland and Restaurant Eve
Author: Cathal Armstrong & David Hagedorn
Published: 3-11-114
Publisher: Ten Speed Press
Pages: 280
Genre: Cookbooks, Food & Wine
Sub Genre: Regional & International; Irish
ISBN: 9781607744306
ASIN: B00F8FA8A4
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 5 stars
.
The books description explains what this book is about so he is what it states- 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.
The description is accurate, but leaves out that the recipes are clear and concise and very easy to understand. I have tried a few of them. The first of course was the Irish stew on the cover as it already had my mouth watering. Believe it or not I made my own bacon from a pork loin using a recipe from My Irish table. I was so thrilled and surprised it was so easy. With the cost of bacon these days It is so economical as well as tasty. I want to try my hand at making sausage next, but will have to work up my courage first. You will find so many recipes to try and feed our family. The recipes are easy to follow and have beautifully done pictures to tempt you as well. The story of Cathal Armstrong life growing up in Ireland and his progress from dishwasher in a pizzeria to the owner of multiple restaurants and business and his community work, not to mention his spreading fame as a top chef who now serves dignitaries and even the President and his wife is interesting. I usually skim such mini biographies and go straight to the recipes, but found myself slowing down to savor his memories. My rating is 5 out of 5 stars.
Amazon link: https://www.amazon.com/gp/product/B00...
Barnes and Noble link: http://www.barnesandnoble.com/w/my-ir...
GoodReads link: https://www.goodreads.com/book/show/1...
The Reading Room link: https://www.facebook.com/permalink.ph...
Author: Cathal Armstrong & David Hagedorn
Published: 3-11-114
Publisher: Ten Speed Press
Pages: 280
Genre: Cookbooks, Food & Wine
Sub Genre: Regional & International; Irish
ISBN: 9781607744306
ASIN: B00F8FA8A4
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 5 stars
.
The books description explains what this book is about so he is what it states- 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.
The description is accurate, but leaves out that the recipes are clear and concise and very easy to understand. I have tried a few of them. The first of course was the Irish stew on the cover as it already had my mouth watering. Believe it or not I made my own bacon from a pork loin using a recipe from My Irish table. I was so thrilled and surprised it was so easy. With the cost of bacon these days It is so economical as well as tasty. I want to try my hand at making sausage next, but will have to work up my courage first. You will find so many recipes to try and feed our family. The recipes are easy to follow and have beautifully done pictures to tempt you as well. The story of Cathal Armstrong life growing up in Ireland and his progress from dishwasher in a pizzeria to the owner of multiple restaurants and business and his community work, not to mention his spreading fame as a top chef who now serves dignitaries and even the President and his wife is interesting. I usually skim such mini biographies and go straight to the recipes, but found myself slowing down to savor his memories. My rating is 5 out of 5 stars.
Amazon link: https://www.amazon.com/gp/product/B00...
Barnes and Noble link: http://www.barnesandnoble.com/w/my-ir...
GoodReads link: https://www.goodreads.com/book/show/1...
The Reading Room link: https://www.facebook.com/permalink.ph...
March 8, 2015
The main author, Cathal Armstrong, is a Dublin, Ireland native. This book describes his journey from his Da's vegetable garden to owning his own restaurant in Virginia and all the steps in between. Armstrong fondly reminisces about his childhood and the work ethic and love of food his parents instilled in him. He doesn't shy away from mentioning his own mistakes. He has come a long way but he isn't haughty or entitled about it. This book is the work of a street smart, Irish lad with common sense and humility.
The recipes in this book range from the incredibly simple, basic staples of Irish food to the fancy, decadent dishes served in a fancy restaurant. As you read through the book there are stories and anecdotes about all of Cathal's family. You get a real sense of who he is and for me that makes trying his recipes all the more fun.
The recipes in this book cover all the Irish basics including fish & chips, beef stew, shepherds pie, rack of lamb, scones and a wide array of potato dishes. I haven't tried all of the recipes in here but what I have tried has been delicious. Each recipe includes detailed instructions. There are recipes for people of all skill levels. Every recipe uses ingredients that are readily available. You may have to stop at more than one store but you should be able to find most everything you need if you live in a decent sized town. You will need to track down a butcher for some things like sheep kidneys for steak & kidney pie and a few of the rarer ingredients have websites listed where you can look for things you may need as well.
If you like traditional Irish food or want a really well written recipe for something a little fancier you should check out this book. If you want a mix of the two then this is definitely a book you should get your hands on! This cookbook will be staying in my kitchen for years to come.
I received this book from blogging for books in exchange for an honest review.
The recipes in this book range from the incredibly simple, basic staples of Irish food to the fancy, decadent dishes served in a fancy restaurant. As you read through the book there are stories and anecdotes about all of Cathal's family. You get a real sense of who he is and for me that makes trying his recipes all the more fun.
The recipes in this book cover all the Irish basics including fish & chips, beef stew, shepherds pie, rack of lamb, scones and a wide array of potato dishes. I haven't tried all of the recipes in here but what I have tried has been delicious. Each recipe includes detailed instructions. There are recipes for people of all skill levels. Every recipe uses ingredients that are readily available. You may have to stop at more than one store but you should be able to find most everything you need if you live in a decent sized town. You will need to track down a butcher for some things like sheep kidneys for steak & kidney pie and a few of the rarer ingredients have websites listed where you can look for things you may need as well.
If you like traditional Irish food or want a really well written recipe for something a little fancier you should check out this book. If you want a mix of the two then this is definitely a book you should get your hands on! This cookbook will be staying in my kitchen for years to come.
I received this book from blogging for books in exchange for an honest review.
August 4, 2014
I have a dear friend that now lives in Ireland, so I'm always excited to see an Irish cookbook come across my desk. I love the "down home" feel of their food, from something as simple (and divine!) as "Cheese on Toast" to the deep flavors of their stews to a lovely "Bakewell Tart". I needed a main dish to take to potluck at church on Sunday, so Saturday I decided to make "Beef Stew". I had most of the ingredients on hand, and everyone knows it's better the second day. After a quick trip to the store for carrots and celery, I started cooking. I proceeded to drive myself and my family crazy for the rest of the evening with the amazing smells! I cooled and stored it, and the next morning I popped it in my slow cooker so it could simmer during church. Wow!! Heaven in a bowl! It was odd to me that a beef stew, especially from Ireland of all places, didn't have any potatoes in it (I even re-checked the recipe to make sure I didn't just overlook them!), but once you were eating it, you really didn't miss them. The meat just melted in your mouth, and the flavor was amazing. I've never seen a slow cooker empty so quickly, and I now have several people wanting my recipe! If you buy this book, you HAVE to make this stew!!
This is a lovely cookbook and, while there aren't photos for every recipe, there are many great, full-color photos throughout the book. Ingredients and directions are well laid out, and the bits of history over each recipe and scattered throughout are interesting.
My only caveat with this cookbook, is the author comes across--especially in the introduction--as a bit of a braggart and a name-dropper, which can be annoying. Skip the introduction if that's something you don't enjoy. Otherwise, I thoroughly recommend this book!
This is a lovely cookbook and, while there aren't photos for every recipe, there are many great, full-color photos throughout the book. Ingredients and directions are well laid out, and the bits of history over each recipe and scattered throughout are interesting.
My only caveat with this cookbook, is the author comes across--especially in the introduction--as a bit of a braggart and a name-dropper, which can be annoying. Skip the introduction if that's something you don't enjoy. Otherwise, I thoroughly recommend this book!
August 29, 2014
Combining traditional Irish fare with French cuisine and his own creative blend of cultures and cooking trends, noted chef and restaurateur Cathal Armstrong invites all to feast from "My Irish Table". Along with contributor David Hagedorn, a recognized chef, restaurateur and food writer, Armstrong offers a compelling memoir and a fabulous, flavorful cookbook. At the heart of Armstrong's food life is his early childhood in Dublin with his family. His "Mam" was the baker supreme, and his "Da" was the avid gardener and cook. His father's love of gardening would literally plant the seed for Armstrong's involvement in the sustainable food movement and lead him to grow his own restaurant garden. Armstrong's lively recollection of his journey from cooking novice to acclaimed chef is quite entertaining. The side notes and stories accompanying each recipe add much to the enjoyment of this delightful book. Among the recollections and recipes: "Irish Breakfast"; "Potato and Leek Soup"; "Shepherd's Pie"; "Fish and Chips with Tartar Sauce"; "Spiced Beef Sandwiches"; "Irish Caesar Salad"; "Irish Coffee"; "Brussels Sprouts with Bacon"; "Cauliflower with Toasted Garlic and Black Pepper"; "Potato Rolls"; "Irish Soda Bread"; "Scones"; "Mam's Apple Pie"; "Lemon Cake"; "Mincemeat" and "Mince Pies"; and so much more. The descriptions of Ireland and its natural wonders which make it an internationally renowned producer of cheese, butter, meats, produce and many other consumables are indeed enticing. Potatoes are my favorite food since childhood, and the recipes and notes involving potatoes and Kerrygold butter put me in a little "potato paradise" all my own.
Review Copy Gratis Ten Speed Press via Blogging for Books
Review Copy Gratis Ten Speed Press via Blogging for Books
June 7, 2014
Since I look like I'm Irish and my husband actually is Irish, I decided it would be a good idea to brush up on my Irish fare. This book is actually written by someone from Ireland and he uses many vegetable from a garden!
I found at that many traditional Irish dishes simply do not fit my palate, like black pudding made with pig's blood and chicken liver pate. However, I did appreciate how all of the recipes were laid out. For example, the Irish Breakfast, which is ridiculously large and contains many individual dishes, is laid out not only recipe by recipe, but with the timing for each dish (prepare these first and refrigerate,etc) so the entire meal can be served together without driving yourself crazy. While I will not be making black pudding in my lifetime, I know that the rest of the meal would be appreciated.
I did appreciate the recipes in Chapter 3, What Mam Cooked, much more. I know I can pull off the Cheese on Toast, but more importantly I now have good base recipes for Irish Stew with Piccalilli, Shepherd's Pie and Beef Stew. I also know that I'll try all the recipes (and actually eat them!) in the From Da's garden section. I'm definitely making Brussels Sprouts with Bacon and Cauliflower with Toasted Garlic and Black Pepper as soon as I can get my hands on those fresh veggies.
Overall, there are well-spelled-out recipes along with some step-by-step pictures of actual traditional Irish food. Even though I won't be eating a lot of it, I know I would be able to make it by following these recipes.
This book was provided for free in return for an honest review.
I found at that many traditional Irish dishes simply do not fit my palate, like black pudding made with pig's blood and chicken liver pate. However, I did appreciate how all of the recipes were laid out. For example, the Irish Breakfast, which is ridiculously large and contains many individual dishes, is laid out not only recipe by recipe, but with the timing for each dish (prepare these first and refrigerate,etc) so the entire meal can be served together without driving yourself crazy. While I will not be making black pudding in my lifetime, I know that the rest of the meal would be appreciated.
I did appreciate the recipes in Chapter 3, What Mam Cooked, much more. I know I can pull off the Cheese on Toast, but more importantly I now have good base recipes for Irish Stew with Piccalilli, Shepherd's Pie and Beef Stew. I also know that I'll try all the recipes (and actually eat them!) in the From Da's garden section. I'm definitely making Brussels Sprouts with Bacon and Cauliflower with Toasted Garlic and Black Pepper as soon as I can get my hands on those fresh veggies.
Overall, there are well-spelled-out recipes along with some step-by-step pictures of actual traditional Irish food. Even though I won't be eating a lot of it, I know I would be able to make it by following these recipes.
This book was provided for free in return for an honest review.
October 10, 2014
My Irish Table: Recipes From the Homeland and Restaurant Eve is a collection of Irish recipes. The book is divided into sections: First Things First (Breakfast), Rugby Matches, Croke Park, and Hurling Practice (snacks), What Mam Cooked, Fridays Are for Fish, Special Occasions, From Restaurant Eve, From Da's Garden, Peggy's Bread, All Things Sweet, and Brine, Stocks, Sauces, and Relishes. I would like this book a lot more if my food preferences were different- I'm not really into a lot of traditional Irish fare, but there were still quite a few recipes that I would like to try. Some of the recipes are a little complicated, definitely not for a new cook. I think most of the recipes are well-suited for fall and winter, these are hearty foods. There are also helpful tips throughout the book (for example, there is a page on sausage making). I probably won't be making the Black Pudding, Kidneys in Red Wine Sauce, Steak and Kidney Pie, or Mince Pies, but there are plenty of other recipes that I will make. I can't wait to try the Raspberry Jam, Cashel Blue and Toasted Pecan Terrine with Frisee and Apple Jam, Cauliflower Baked in Cheddar Cheese Sauce, and Almond Cake. The seafood recipes also look great (Fish and Chips, Pan-Fried Plaice with Lemon Caper Brown Butter, Lobster Salad with Citrus Vinaigrette).
I received a copy of this book from Blogging For Books in exchange for my review.
I received a copy of this book from Blogging For Books in exchange for my review.
July 27, 2014
I have searched years for the “perfect” Irish Cookbook to add to my collection. After many failed attempts to re-create recipes that my grandmother prepared, I have finally found an Irish Cookbook that has provided me with phenomenal results. My Irish Table will proudly grace my shelves. I cannot give Cathal enough praise for this astonishing book. From advising his readers on how to make Irish Sausages to selecting perfect kidneys for an Irish Steak and Kidney pie. Cathal gives humorous insights into his Irish history and brief glimpses into his family life. Cathal also recounts his inspiring choices that led him to become an amazing chef. These recipes are simple and easy to follow; making this one of the best cookbooks for an inexperienced or an experienced chef. Stunning photographs are included along with helpful tips, resources and conversion charts. For those looking for an Authentic Irish Cookbook, look no further than your local bookstore for this impressive book.
FTC Disclaimer: "I received this book for free from Blogging for Books for this review.”
FTC Disclaimer: "I received this book for free from Blogging for Books for this review.”
September 30, 2014
What a vibrant book! This book has wonderful pictures that made me want to eat all of the food. The book is very well put together and organized in a way that makes it easy to use. I like the added stories about the family and recipes. The only downside to this book is that a lot of the food is specialty, not typical things that you would have in the kitchen. That being said, so many of these recipe's are wonderful! There are many sections but I like the bread and special occasion parts. There is one for raspberry jam and orange marmalade, stews and corned beef. These are just a few of the delicious things! I love the Irish background and unique ideas.
For a fresh Irish cookbook this one I love! It will be on my shelf and dinner plans for years to come.
"I received this book from Blogging for Books for free in exchange for an honest review."
For a fresh Irish cookbook this one I love! It will be on my shelf and dinner plans for years to come.
"I received this book from Blogging for Books for free in exchange for an honest review."
June 23, 2014
Having just come back from a wonderful vacation in Ireland I was beyond thrilled to receive this book filled to the brim with delicious Irish recipes. This is a gorgeous book with great step-by-step instructions on how to make most of the delicious things I was able to try over in the Emerald Isle,plus lots more!
I really appreciate how this book has some of the more simple fare and yet some more complex and challenging things if one wants to go crazy. I for one am looking forward to trying the many recipes in this book and think this book is not only gorgeous but very practical as well and would make a great addition to anyone's cookbook collection.
I received this book in exchange for my honest opinion.
I really appreciate how this book has some of the more simple fare and yet some more complex and challenging things if one wants to go crazy. I for one am looking forward to trying the many recipes in this book and think this book is not only gorgeous but very practical as well and would make a great addition to anyone's cookbook collection.
I received this book in exchange for my honest opinion.
February 22, 2015
I actually read this in September, and immediately loved Cathal Armstrong's weaving of recipes with stories of his family and his childhood in Ireland. The photography is STUNNING!
However, I didn't feel I could review the book until I actually tried the recipes. As we were in a rental and all my kitchen tools were in storage, I wasn't experimenting in the kitchen back then. This month winter hit Colorado and I was able to try a handful of the recipes. All winners, especially his beef stew with a bit of a kick.
I personally love reading cookbooks, and this one contains all my favorites---great photos, stories and an emphasis on quality ingredients and local farms.
Full review here: http://www.deirdreokeatingblog.com/20...
However, I didn't feel I could review the book until I actually tried the recipes. As we were in a rental and all my kitchen tools were in storage, I wasn't experimenting in the kitchen back then. This month winter hit Colorado and I was able to try a handful of the recipes. All winners, especially his beef stew with a bit of a kick.
I personally love reading cookbooks, and this one contains all my favorites---great photos, stories and an emphasis on quality ingredients and local farms.
Full review here: http://www.deirdreokeatingblog.com/20...
January 21, 2015
I was thrilled with My Irish Weekend by Cathal Armstrong and David Hagedorn when I decided to host an Irish Weekend at my house for family. There were many dishes that were simple to prepare, and turned out delicious. From breads to soups and appetizers there is something for every evening in My Irish Weekend.
There are many ways to adapt these recipes to allergy needs, personally adapting the recipes to be gluten free was easily done.
The directions were well written and explained to make transitions easy.
I enjoyed the many stories of eating across Ireland, and the authors' journey around the country.
There are dished for meat lovers, and vegetarians alike throughout My Irish Table.
There are many ways to adapt these recipes to allergy needs, personally adapting the recipes to be gluten free was easily done.
The directions were well written and explained to make transitions easy.
I enjoyed the many stories of eating across Ireland, and the authors' journey around the country.
There are dished for meat lovers, and vegetarians alike throughout My Irish Table.
December 5, 2014
Disclaimer: This ARC was given to me for free in exchange for an honest review from Netgalley.
This book is also not that relevant to me, with only a few vegetarian friendly recipes, and those that can be modified to be veggie friendly. I do want to get this book for the carnivores in my life. lol
This book is also not that relevant to me, with only a few vegetarian friendly recipes, and those that can be modified to be veggie friendly. I do want to get this book for the carnivores in my life. lol
July 29, 2016
Loved the story and the recipes despite the unlikeliness of ever making them. Perfect for St. Patrick's Day as well as those with an Irish heritage. Recipes are clearly written out and explained, which is great for those who like me are not master chefs.
arc from NetGalley
arc from NetGalley
June 5, 2015
i'm sorry but i'm not going to be making my own sausage or anything like that i i went to ireland i don't really remember those foods but blood pudding no way maybe if i was from that region i would be more inclined to make and eat but i just couldn't do any of this.
September 15, 2014
It has all the Irish recipes in just one book. Potatoes, stews, desserts, breads....
Easy to make too, just tried one of the potato dishes. Can't wait to try the others.
Received a free copy through Goodreads First Read
Easy to make too, just tried one of the potato dishes. Can't wait to try the others.
Received a free copy through Goodreads First Read
April 26, 2014
I received a copy of this wonderful cookbook from Good Reads. This is a stunning book with mouthwatering photos of many of the recipes. I also enjoy the author's narrative of his culinary journey from Ireland to the US. This would make a great gift for anyone who enjoys cooking.
December 15, 2014
Lovely pictures. Though I didn't write down any of these recipes, I wouldn't mind eating any of them.
Displaying 1 - 30 of 35 reviews