Jen Delyth

Celtic Art Studio

Official Site of Welsh Artist

Ancient and Traditional Recipies of Ireland - by the Celtic Caterer - Chef Eric W. McBride


  • Ancient and Traditional Recipies of Ireland
  • By the Celtic Caterer - Chef Eric W. McBride
  • Over 50 Traditional Recipes from Ireland
  • Including 12 Historical Essays on Irish & Excerpts of 12 Irish Poems
  • 5.5" x 9" - 136 Pages Black and White.
  • Soft Cover Paperback Spiral Bound

  • Price: $20.00


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    Product Description

    Review by Jen Delyth
    " A mouthwatering read.. that brings the flavors and culture of the Celtic Lands to life on your table"

    "I had the pleasure of meeting Chef Eric W. McBride on a chilly evening at an Irish Music Festival. Eric came to our camp, with bowls of the best soup - I think it was Leek and Potato, but it seemed like food of the Gods... with some subtle herbs and the cream and butter, probably some white wine, and maybe some bacon... It was a more decadant than I usually make the humble meal, but so much better! He is a great cook!

    Eric has 30 years experience as a chef, and is passionate about Celtic Food and Culture. He also is educated in Celtic History and Literature, and has a unique knowledge of Celtic Cuisine."
    Eric has written several cook books featuring recipes from the Celtic Lands - which are well researched "traditional" recipes - to which he has added some elegant touches of his own. Eric enjoys the whiskey, cream and butter - which add tasty refinement to the food experience of the Celtic Countries...
    The recipes are well written, and easy to follow, and delicious!
    There are also charming inserts of culture and poetry, which add to the culinary cultural experience!

    Sample recipes in this book include:
    Soups & Salads - "Mussel and Leeks Soup"
    Breads & Scones -"Buttermilk Current Scones w/stawberry butter"
    Appetizers - "Angels on Horseback (oysters wrapped in bacon)"
    Vegetables - "Carrot and Parsnip Mash"
    Seafood - "Creamy Cod Pie"
    Meats - "Roasted Leg of Lamb in a Red wine leek sauce"
    Deserts - Whiskey Trifle"

    EXCERPT from recipe for "Shrimp Tarrogon" "... Add the shallots, tarragon, white pepper and lemon juice adn continue to simmer. In a separate sauce pan, make a rue from teh remaining Tbs of butter and flour. Slowly add the cream and whisk until smooth and thick. Add the whiskey to the shrimp and allow to simmer for 2 minutes, then add shrimp to cream sauce....."
    (This makes me quite hungry just writing this!)