Celtic Food - Traditional Irish and Scottish Cook Books
Celtic food reflects the distinct cultures of the people of the British Isles - the Irish and Scots have both brought delicious and distinctive dishes to the world's attention.
The following Celtic cook books focus on traditional recipes from Ireland and Scotland, with a strong emphasis on the simple foods and baked goods beloved for centuries in these Celtic countries, along with interesting commentary on the Celtic customs and traditions upon which the recipes are based.
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Celtic
Folklore Cooking by Joanne Asala Billed as a cookbook for modern pagans, Asala has compiled a very nice collection of traditional recipes from a variety of Celtic countries. From the description: "Joanne Asala gathers generations-old recipes from Wales, Cornwall, Scotland, Ireland, and England, associates them with appropriate festivals and times of the year, then sprinkles a dash of folklore between them." This Celtic cookbook is organized around entire meals - from appetizer to dessert - making it a great choice for entertaining or holiday planning. Over 200 recipes. |
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Celtic
Cookbook: Traditional Recipes from 6 Celtic Lands by Helen Smith-Twiddy Take a culinary journey to the six Celtic lands with recipes that have been passed down through the ages. Over 160 recipes from the Celtic world including soups, breads, fish, main courses, game, sweets, cakes and drinks. Classic favorites from all six Celtic lands - from Breton Consommé and Manx Ragout of Wild Duck, Cornish Baked Trifle, Irish Moonshiner's Pudding, Scottish Creamed Haddie, to Welsh Mussel Stew. Originally published in England, this edition has been revised for American cooks. |
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Irish
Traditional Cooking : Over 300 Recipes from Ireland's Heritage by Darina Allen More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions. Imbued with a passion to preserve the traditions of Irish cooking, Darina Allen has journeyed all over Ireland, researching and recording different recipes and regional dishes. Irish Traditional Cooking is a rich record of Ireland's wealth of culinary history. Ireland's strong tradition of farming, home baking, simple good food was based on what was readily available, with broths and soups, fish, game, and potato dishes all an essential part of traditional Irish cooking. |
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Classic
Irish Recipes by Georgina Campbell Dozens of traditional Irish recipes, simple and uncomplicated, hearty and wholesome - a genuine taste of Ireland. Enjoy cooking Irish stews, Dingle pies, soda bread, kedgeree, pea and ham soup, corned beef, and poached salmon - to name only a few. Everything from appetizers to desserts, along with beverage recipes are included. |
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The
Best of Irish Breads and Baking by Georgina Campbell "An invaluable delight to both professional and novice alike, the author includes a fascinating history of the Irish breadmaking tradition. Recipes range from old favorites, such as Irish brown soda bread, blackberry jelly, Irish tea-cake and Irish whiskey cake to the more unusual treats such as Ballylickey Yummy Cake and Ballymaloe Walnut Meringue....the "Festive Fares" section contains recipes which can be used on many festive occasions like Hallowe'en, Christmas, Easter and Irish style Weddings." Totally authentic, another winner from well-known Irish food writer Georgina Campbell. |
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Elegant
Irish Cooking: Recipes from the World's Foremost Irish Chefs by Noel C. Cullen For the experienced cook (and determined beginner), this is a wonderful collection of over 150 Irish recipes from several well-respected Irish chefs, based soundly on Irish tradition, but with a modern flair. Mouth-watering photographs and delightful snippets of Irish history and culinary tradition make this cookbook worth having - even if you don't actually cook (but you will, of course). Elegant Irish Cooking represents the best of current Irish cooking. |
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A
Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning by Catherine Brown Ms. Brown takes you on a culinary tour of Scotland through the seasons with this terrific cookbook. Each month of the year includes a chapter about the Scot's gardener and recipes appropriate to that season - including the holidays, Halloween, Christmas, Hogmanay, Burn's Night, and so on throughout the year. Stovies, black buns, shortbread, haggis, steak pie, bannocks, oatcakes, salmon steaks, blackberry jam, on and on and on. Yum. |
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The
Scots Kitchen by F. Marian McNeill The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland through the ages with definitive recipes for all the old national dishes. As well as being the most important book on Scottish cooking yet to appear, it is a work to refer to and savor again and again. F. Marian McNeill (1885-1973) was a journalist and writer with a deep love of Scots language, lore and traditions. |
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Savory
Scottish Recipes by Julie J. MacDonald This delightful little cookbook is a spiral-bound, index card size, with laminated pages, it yet contains dozens of authentic, traditional Scottish recipes along with wonderful bits of Scottish lore. The Scots, like the Irish, rely a great deal on seafood and beef (Angus, of course), but their forté is sweets - scones and shortbreads. This little cookbook has it all, including recipes for festive occasions such as Burn's Night. |
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The
Haggis: A Little History by Clarissa Dickson Wright Wright has written many terrific Scottish cookbooks, and was one of the "Two Fat Ladies" - which was Scotland's most popular cooking show. Here she takes a tremendously witty look at the history of Scotland's most famous (and to some most disgusting) national treat - the haggis. Less a cookbook than an hilarious romp through Scotland's history, this book is sure to delight anyone with an interest in Scotland's culinary traditions. |