Splendid Food from Irish Country Houses & Cooking with Irish Spirits

Arna sheoladh ag Bríd Kelleher

"Splendid Food from Irish Country Houses Published in 1990 with a foreword by the late, great Myrtle Allen of Ballymaloe House. The food at Ballymaloe in the late 70’s was a revelation and I can still recall a memorable meal there of – Watercress Soup, Rack of Lamb and Brown Bread Ice Cream. Myrtle started a food revolution and sparked an interest in good, locally sourced ingredients. This book contains recipes from most of the other well known Irish country houses. Cooking with Irish Spirits Published in 1995 So many dishes are enhanced by the addition of a little alcohol, pork & cider, beef & stout, seafood & whiskey, puddings & liqueurs. I use them all. "