Irish Cook

Delicious Ireland, Forty Years of Fabulous Food

“Laughter is brightest in the place

where the food is.”
– Irish Proverb

Delicious Ireland celebrates how the food of Ireland, often used in Irish literature to provide focus, punctuation, and rhythm, has evolved over the past forty years. From her first visit in 1984, Margaret Johnson has forged an indelible bond with Ireland and Irish food, and she shares this unique relationship in her latest cookbook. Thik fresh mozzarella, ricotta, and hallopumi cheese being made from milking buffaloes on farms in County Cork; shiitake, oyster, and maitake mushrooms being cultivate in County Offaly; heritage, elephant, and black garlic being grown on farms in Counties Louth, Cork, and Kildare. As James Joyce once wrote, Ireland is no longer” outcast from life’s feast.”

You’ll find recipes that have become her favorites—Guinness & Malt Wheaten Bread, Shepherd’s Pie with Cheddar Crust, Sticky Toffee Pudding—along with exciting new ones like Cork-made Ricotta and Tomato Tart, Chilli-smoked Salmon Fritters, Blood Orange & Polenta Cakes. With more than 60 recipes and evocative photos, this colorful collection will awaken your senses to the delicious foods that define the Emerald Isle today and affirm its place in contemporary world cookery.