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Full on Irish: Creative Contemporary Cooking [Hardcover]

Our Price $ 25.50  
Retail Value $ 30.00  
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Item Number 274378  
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Item Specifications...

Pages   184
Est. Packaging Dimensions:   Length: 1" Width: 8" Height: 10"
Weight:   2.05 lbs.
Binding  Hardcover
Release Date   Feb 1, 2006
Publisher   Georgina Campbell Guides
ISBN  1903164222  
EAN  9781903164228  

Availability  0 units.

Item Description...
This is truly modern Irish cooking at its best. In this outstanding book, Kevin Dundon, one of Ireland's most highly regarded chefs, presents 80 original modern recipes inspired by traditional Irish themes and ingredients, revealing Dundon's love of fresh, seasonal local produce and traditional cooking. Complete with photographs, these recipes are easy to follow, beautiful to look at, and delicious to eat.

Buy Full on Irish: Creative Contemporary Cooking by Kevin Dundon from our Christian Books store - isbn: 9781903164228 & 1903164222

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More About Kevin Dundon

Register your artisan biography and upload your photo! One of Ireland's best-loved chefs, Kevin Dundon can usually be found busy at work in the Dunbrody House kitchens and cookery school. A chef with a love of locally sourced produce, he has cooked for many well-known celebrities during his career, including Queen Elizabeth II, President Bush and Bono.
In 1994, Kevin was head-hunted to become Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious chef appointments in Ireland. In 1997, Kevin and his wife founded the Dunbrody Country House Hotel, which has become synonymous with contemporary Irish country house cooking. The award-winning hotel also hosts Kevin's cookery school.
In 2008 Kevin put his name to MGM Grand's new restaurant venture Raglan Road in downtown Disney, Orlando, establishing a fanbase in the USA. The following year saw "Great Family Food" hit the bookshops, followed by "Recipes That Work" in 2010.
Over the past few years Kevin has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, RTE (Live) Ireland and No Frontiers Travel Show. Kevin's profile soared in 2011 with his role as Resident Chef of RTE's hugely popular "The Afternoon Show" every week, and he is also a regular on Irish radio.
Kevin is the food ambassador for Ireland's leading supermarket chain SuperValu.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [6482  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > Irish   [36  similar products]

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Reviews - What do our customers think?
And a restaurant, too  Nov 15, 2007
After admitting I haven't tried all the recipes, I have eaten at a new restaurant at Downtown Disney, an Irish Pub, Raglan Road, where it's Chef is Dundon. Shepherds pie was wonderful as was the fish chowder, though it's called 'Not fish chowder". They were out of the cookcook so I came to this site.
I can't wait to try more... Nice reworkings of Irish cuisine and a beautiful book, too.
Excellent collection of 'new Irish' recipes. Buy It, Cheap!  Mar 3, 2006
`Full On Irish' by Irish Michelin starred chef, Kevin Dundon is the third book of Irish `haute cuisine' recipes I have reviewed and it comes the closest to what I would expect from such a book. It is definitely superior to `New Irish Cookery' by Irish / Canadian chef / restauranteur / culinary TV hosts Paul and Jeanne Rankin, but a bit less rich in information than `Elegant Irish Cooking' by culinary scholar, teacher and professional chef, Noel C. Cullen Ed.D, CMC, AAC. But, it is by far the very best cookbook if all you want is modern Irish recipes.

One immensely refreshing fact I have seen with several Irish cookbooks recently is that they typically have a relatively low list price. This book, which, if done by a notable chef from Chicago or Savannah or San Francisco, would easily cost $35 or more, lists for a mere $25. Since this may be construed in part as an advertisement for the author's restaurant, Dundon is following Emeril Lagasse's model by keeping such books with promotional content relatively low. The amazing thing is that there is practically no self-congratulatory material here. It is all about the recipes and the Irish artisinal products, which is largely based on farmhouse cheese production, free-range poultry, and seafood farming.

The heart of the matter, of course is the recipes, and this is what impresses me most about the book. For starters, the book has been edited carefully to adapt all measurements and terms to an American audience. Second, and probably more importantly, these recipes are exactly the kind I look for in such a `modern take on traditional cuisines' book. All the recipes are based on both strong Irish raw materials doing variations on a lot of traditional Irish dish styles and cooking techniques. My favorite is the new take on boxty, the Irish potato pancake, done in the form of a potato salad. Third, almost all recipes, especially the ones for soups, starters, and `light bites' are relatively simple, and virtually all recipes seem to follow a similar style of execution.

My only very minor complaint about the recipes is that either by chance or by a little cultural borrowing, chef Dundon gives us a potato omelet which is virtually identical to the very famous `tortilla a la espanola' or potato frittata of Spanish tapas bar fame. The recipe is given with not a wink or a nod to the fact that this is a very famous Spanish dish, and the fact that Irish potatoes are its main ingredient is simply a coincidence.

In every other way, this is an excellent book for fans of Irish cooking. I was especially intrigued by the kitchen garden vegetable stock, which is correctly cooked only a short time, but held to infuse for several hours before filtering. This star of the larder chapter may in itself be worth the price of the book for serious foodies.

If all you want is a few traditional Irish recipes for the middle of March, this may be just a bit too much, but even if that is what you want, this book will still stand you in good stead with useful year round recipes, especially for shell fish, cheeses, and vegetables.

Highly recommended.

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