Kevin Dundon's Modern Irish Food

by Kevin Dundon

Overview

Discover delicious modern Irish comfort food. Celebrated chef Kevin Dundon takes on time-honored, traditional dishes and ingredients and gives them a twist as only he can. The result is wonderful, easy-going food that is perfect for everything from leisurely dinners with friends to a quick family lunch. Think modern takes on Rib of Beef, Lamb Stew or Brown Soda Bread - all with easy-to-follow instructions and presented against a backdrop of gorgeous country landscapes.

Kevin's passion for fresh ingredients mixed with both simplicity and air permeates his cooking. Whether it's a Smoked Fish Chowder or Wicklow Venison in Mulled Wine, Kevin uses simple seasonal ingredients to spectacular effect. Family gatherings are catered for, as well as easy meals for everyday dinners, lunches and brunches. Kevin's magic touch will transform anyone's cooking.

Product Details

ISBN-13:	9780594127307
Publisher:	Octopus Books
Publication date:	08/01/2017
Pages:	224
Sales rank:	624,403
Product dimensions:	7.40(w) x 9.60(h) x 0.60(d)

About the Author

Kevin Dundon can usually be found busy at work in the Dunbrody Country House kitchens and cookery school, which he founded with his wife in 1997. In 2008, Kevin put his name to MGM Grand's new restaurant venture Raglan Road in Orlando, and over the past few years has appeared on numerous TV channels in the US, Canada and Ireland. He has cooked for many well-known celebrities during his career, including Queen Elizabeth II, President Bush and Bono and is the author of Great Family Food, Recipes That Work, Full on Irish and Back to Basics.

Table of Contents

Introduction 6

Soups 8

Breads 26

Fish and Seafood 40

Poultry and Game 66

Meat 90

Vegetarian 124

Salads and Side Dishes 138

Something Sweet 168

Storecupboard, Sauces and Stocks 202

Index 220

Acknowledgements 224

Editorial Reviews

09/30/2013
In his fourth cookbook (Recipes that Work, Great Family Food) Irish cook, Dundon once again tackles his native cuisine with a modern twist. Featuring "modern Irish country house cooking," this book takes classic Irish cuisine and allows the everyday home cook to delve into a deep cultural past of taste. From the classic dishes like "Arthurstown Fish Chowder" and "Croissant Bread and Butter Pudding," to the more adventurous "Skeaghanore Duck Breasts with Black cherries" or "Oven Baked Lobster with Dalkey Mustard Cream Sauce," there is a little something for any Irishman to enjoy. Sadly, there are few recipes here that are innovative or exciting, with only a small paragraph introducing each dish; although Dundon does include beautiful color photos on many of the pages and helpful introductions to each recipe. (Oct.)

Publishers Weekly