Margaret M. Johnson

I initially sought out this book because of the title alone. It is the NEW Irish Table, so don't expect traditional dishes.

The recipes contained within are broken down to the following areas: Leinster(Carlow, Dublin, Kildare, Kilkenny, Laois, Longford, Louth, Meath, Offaly, Westmeath, Wexford, Wicklow), Munster(Clare, Cork, Kerry, Limerick, Tipperary, Waterford), Connacht(Galway, Leitrim, Mayo, Roscommon, Sligo), and Ulster(Antrim, Armagh, Cavan, Donegal, Down, Fermanagh, Londonderry, Monaghan, Tyrone). In case the reader forgets where any of these are located, there's a simplified map at the front. Recipes come from restaurants, resorts, and cookery schools. Each section includes beautiful pictures of the region. I really appreciate this because Ireland is such a beautiful place, one must always take advantage and show it off.

Recipes range from really difficult (at least for me) to mostly manageable. I've tried (and successfully executed) Julia Childs' Beef Bourguignon, so I think I can handle a lot of these. Within the pages of this book are mouth-watering soups, stews, desserts and so much more. It may not contain traditional dishes, but certainly is influenced by them. I'd love to try the Beef and Wicklow Wolf Stout Casserole, especially now that the weather is changing. Sadly, it isn't available in the states. And there in lies the rub. The farther from Ireland you are, the most difficult it will be to complete some of these recipes. It isn't all hopeless. I'd say a majority of the recipes are doable.

For those meat lovers, there is plenty to choose from. For those that prefer seafood, not to worry as they've included salmon, lobster, crab, mussels...even octopus. For the vegetarian, most chefs include a salad or soup that, even if it does feature meat, could easily be altered. And dessert connoisseurs, don't despair! There are a lot of recipes for you that include chocolate, cream, raspberries and more.

Ultimately, I think what really sold me on this book were the stunning photos and information on the various parts of Ireland.

Looking at the slow cooked pork shoulder with stuffing, sautéed potatoes and apple compote....my mouth is watering. I've got to try at least one of these recipes!… (meer)

time in the kitchen as well as appreciative nods from my family. I made two traditional soda breads — Spotted Dog with the delicious flavors of caraway seed and raisins and Kinsale Brown Soda Bread, a dense whole wheat bread made extra special with the addition of some local honey. Monday night’s dinner was accompanied by Spinach with Walnuts, a family favorite dish made a bit more special and Dauphinoise Potatoes, a diet-busting concoction of heavy cream and cheese that was worth every last calorie.

While the recipes take center stage in most cookbooks, Favorite Flavors of Ireland also has beautiful photographs and interesting information on Irish culture, food and festivals. Divided by seasons, this cookbook is perfect for the adventurous cook — no special skills required! I loved browsing its pages and creating satisfying food. So if you want to find out more about Ireland and enjoy cooking up tasty treats for friends and family, I recommend you get this book.

Highly recommended.

(Thanks to Ambassador International for a review copy. All opinions expressed are mine alone.)… (meer)

Favorite Flavors of Ireland, by Margaret M. Johnson, takes us on a delicious tour of the Emerald Isle. There are over 100 recipes included, and judging from the ones I’ve tried, this book will not grow dust on it!

Even if you never cook a single recipe in this book (which would be CRAZY not too) it’s loaded with gorgeous, breathtaking photos—many of which were taken by the author herself—of foods, tables, gardens, animals, marketplaces, landmarks, and the lush Irish countryside.

I’ve been to Ireland twice, and though I’m not a fan of seafood (my hubby is though) I experienced so many new tastes while I was there. As a matter of fact, I had the best bowl of soup I’ve ever tasted at Dockyard #8 in Bray, north County Wicklow (just south of Dublin.) Mmm… With that, I hoped to find similar recipes in this book.

The book includes:
• A lovely Dedication page
• A quote page from other sources praising the book
• An Introduction
• A Note on the Recipes
• 4 Chapters of Recipes
• A Glossary
• Food, Drink, Tourism Websites
• Index

The layout of the recipes is nicely organized into seasons:
• SPRING: AN T-EARRACH
• SUMMER: AN SAMHRADH
• AUTUMN: AN FOMHAR
• WINTER: AN GEIMHREADH

Within the recipe pages, you’ll find interesting and pertinent information on Irish fairs and festivals.

Recipes I’ve tried:

** Chicken, Ham, and Leek Pie (on page 115) Oh…my…melt in your mouth! This recipe is full-bodied and creamy. I’m not overly fond of mushrooms, so I made half of the recipe with them, and half without, and cooking them in 4 individual (small) casserole dishes, rather than in one large dish. This recipe took approximately 45 minutes prep time (less if your chicken is cooked in advance) and 30 minutes baking. I love that the ingredients are items I use everyday, so no I’ll-never-use-this-stuff-again items.

** Peppered Pork Loin Roast (on page 119) If you look at the photo on page 118, you’ll know why this is one of the first recipes I made from this book! Yum-my! This recipe is easy, and the only off-the-grid ingredient I purchased was the Irish Mist Liqueur (a honeyed whiskey liqueur.) Also, I used regular store-brand butter, rather than Kerrygold Irish butter. The recipe is simple to follow, only takes a few minutes of prep time, (give yourself a couple hours of marinating time, though) and about an hour cooking time. So tender and satisfying!

** Guinness Onion Soup (on page 149) Okay – this soup has onions and Guinness beer in it. Need I say more? It’s much like French Onion Soup, but better. I used store-brand butter, rather than the Kerrygold Irish butter. Adding the cheese over the soup and placing the crocks (I used 4 individual crocks) under a broiler to melt and brown the cheese is a must! Makes it look great and taste delicious! (I used swiss on two crocks and provolone on two crocks. Both melted about the same, and tasted delicious.)

I haven’t tried any breads or desserts yet, but those are next on the agenda! Of the three recipes I’ve tried so far, I’d rate each with 5-stars. This cookbook won’t be gathering dust on the shelf. It’s becoming a favorite!

About the Author: Margaret M. Johnson is author of ten cookbooks. As a food and travel writer she’s contributed to publications in the U.S. and Ireland, and online sites. She frequently appears at Irish food and cultural events, and when she’s not visiting her ancestral home in Ireland, she lives in Westhampton Beach, NY.

5 Stars!

Cover: Love
Title: Love
Publisher: Ambassador-Emerald International
Pages: 192

I received a Review Copy from the publisher.… (meer)

Food o' the Irish
St. Patrick's Day is over, but the recipes in Margaret M. Johnson's "Irish Pub Cookbook" (Chronicle, $25) work just fine year round. Ireland doesn't often earn praise for its cuisine, but there's a wonderful rich pubbiness to the dishes of Eire that tastes just as good on a rainy Seattle day, or during a Minnesota blizzard, or even when the sun is shining in L.A. Yet the main dishes from this book that I tested, while perfectly acceptable, didn't do much to boost the nation's culinary reputation.


Ever since tasting the beef stew served at Dublin's Guinness brewery back in 1999, my husband and I have rhapsodized about it. Sadly, the version of that recipe in the book lacks some of the extraordinary depth and satisfying warmth of the Dublin dish (perhaps it helps to have such fresh stout at hand). Potato-leek soup from a County Kildare country inn was a bit bland, and colorful three-pepper soup from a County Galway inn was tasty but floury.

Non-main courses fared better. I've made the brown soda bread from Mac's Pub in Bunratty Folk Park three times since picking up the book — it's hearty without being dry. The Pavlova with fresh fruit was simple and sweet, yet impressed guests. A beautiful dish that combined Guinness chocolate mousse with a topping of white-chocolate mousse to look like a creamy pint was fabulously rich, but best in tiny portions (one diner took only a bite, then handed it back).

As befits an extraordinarily beautiful nation, "The Irish Pub Cookbook" is a gorgeous book, littered with color photos of the dishes and the pubs and inns that supply the recipes. It's fun to read and just to flip through. Although not every dish delighted, I'll be keeping this book handy for St. Pat's parties and beyond. —G.F.C.

http://msnbc.msn.com/id/10839983/… (meer)