Jen Delyth

Celtic Art Studio

Official Site of Welsh Artist

The Celtic-Style Vegetarian Cookbook - Chef Eric W. McBride

Overview


  • The Celtic-Style Vegetarian Cookbook
  • By the Celtic Caterer - Chef Eric W. McBride
  • Over 60 Traditional Celtic Vegetarian Recipes
  • Including 12 Historical Essays on the Celts & Excerpts of 13 Celtic 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 - "Breton Soup"
    Breads & Scones -"Pan de Cea (Galician Country Bread)"
    Appetizers - "Welsh Tomato Rarebit"
    Vegetables - "Colcannon Potatoes"
    Seafood - "Chunky cod w/ Welsh Rarebit Topping"
    Cheese - "Cornish Yarg"
    Vegetable Mains - "Vegetarian Haggis"
    Deserts - Whiskey Trifle"

    EXCERPT from recipe for "Russula - Wild Iberian Mushroom Bruschetta" "... Freshly chop the Garlic and saute them with the olive oil. when brown add butter, thyme and mushrooms, and toss until mushrooms are covered in oil and garlic. Add in ale, and increase heat......"
    (This makes me quite hungry just writing this!)