Review: Rachel's Irish Family Food
The recipes you'll need for St Patrick's Day
By Kate Thornberry,
9:30AM, Sat. Mar. 16, 2013
There are a few standout Irish dishes that most of us have heard of (largely because of the aforementioned Irish diaspora): Irish Stew, Irish Soda Bread, and Colcannon. With this book Rachel Allen sets out to tell the rest of the story.
Rachel Allen has been described as “the Nigella Lawson of Irish Cooking”. A teacher at the prestigious Ballymaloe Cookery School in County Cork, she has a large television following, and this new cookbook, Rachel's Irish Family Food (HarperCollins, $29.99, ppg. 256) is bound to expand it. This cookbook is elegantly simple and practical. In a time of increasingly technical and chef-driven cookbooks, these recipes come as a grateful relief. They hearken back to the times of “Plain Cookery”, where garden-fresh ingredients cooked simply were the unapologetic basis of the Western diet.
I have no doubt that the publishers would really love to see Rachel Allen (and this book in particular) to catch on with the millions of Irish-Americans in the United States. As an Irish-American myself, I give it a total “Thumbs Up!” If it were given to me as a gift, I would love it. There isn’t a better resource out there to serve as a basis for your St. Patrick’s Day feast!