Although these wee cookbooks are small – just 64 pages – they are beautifully formed. The Irish Food books are from the same stable that produces the Bridgestone Top 100 guides to restaurants and places to stay, as well as the Irish Food Guide – Sally and John McKenna’s Estragon Press – they are well worth investing in, and at €3 apiece, they won’t break the bank.
Slow & Traditional is a celebration of what the McKennas call Irish soul food. Indeed, with a selection of simple and approachable recipes for dishes like Dublin Coddle, Champ and Colcannon, this is comfort cooking at its best.
Waterford’s acclaimed Tannery Restaurant chef Paul Flynn teams up with Sally McKenna in Fast & Modern. Concentrating on the best of Irish artisan produce, Flynn and McKenna present a selection of imaginative recipes that showcase wonderful products like mature Hegarty’s cheddar cheese (Risotto of Peaches and Mature Hegarty’s Cheddar) and Glenilen Clotted Cream (Crab Quiche with Glenilen Clotted Cream).
A section at the back of each book contains background information on associations and individuals working with Irish food as well as a directory of producers. Small packages indeed, but very good ones. I wonder if we’ll have to wait long for their big brothers?
Irish Food: Slow & Traditional by John and Sally McKenna & Irish Food: Fast & Modern by Paul Flynn and Sally McKenna are published by Estragon Press.