New Celtic CookingBook - 2003
No matter where they call home or what language they speak, the Celtic peoples of the world are inextricably linked spiritually, emotionally, intellectually, and artistically. And, as this gorgeous book shows, the commonality extends to the look of the land, the great influence of the sea, and the food and drink on the table. Some of the world' most vibrant and innovative food emanates from these countries. At a time when soul-stirring Celtic dance, song and ritual are lifting spirits anew with timeless passion and imagery, the good and drink of these diverse yet similar family of Celtic nations-Ireland, Scotland, Wales, Brittany, Galicia, the Isle of Man, and Canada's Cape Breton-have come into their own. The food found within these pages is not exclusively Old World, nor exclusively modern, but includes recipes and ideas that are truly inspired by both. Each recipe is matched with a wine, single malt, cider or beer from the best these countries have to offer. From Scottish Highland lodges to the sophisticated restaurants of Dublin and Belfast, from quaint coastal restaurants in Brittany to vibrant dining rooms in Spain's Galicia, the writers discover food and cooking styles that are gaining recognition and respect, showcased in a brilliant, thoroughly new light.
Publisher: Toronto : McArthur, 2003.
Characteristics: xiv, 290 p. :,ill. (chiefly col.) ;,25 cm.