Hibernian cuisine in Jp McMahon’s ‘The Irish Cookbook’
THE abundance of land and sea over millennia is the new subject of the acclaimed Michelin star chef Jp McMahon’s ‘The Irish Cookbook’ which has just been released in all good bookstores and online.
In its 432 pages of home-cooking recipes, Ireland’s bounty is explored from coasts filled with the fruits of the sea to the beef and lamb of lush green pastures alongside its produce and forage around the island.
The hardcover book, published by Phaidon Press is a weighty tome, perfect in construction and size for the home kitchen countertop. Filled with the best in traditional dishes that have stood through the ages and paired with a fecundity of recent advances in Irish cuisine, this is a cookbook that invokes the culinary spirit of Ireland as well as the island’s warmth and hospitality.
Director of the Irish cuisine programme, ‘Food on the Edge’ and passionate about spreading the culinary word on Ireland’s natural food resources, Jp McMahon looks after three busy restaurants in Galway, Ireland, in between penning his latest book that will officially launch at Charlie Byrne’s Bookshop on Friday, 6th March in Galway City. His new work follows the sold-out ‘Cava Cookbook, Tapas: A Taste of Spain in Ireland’.
The Irish launch will be followed in the USA on Monday, 9th March at the John F Kennedy Presidential Library and Museum in Boston, Massachusetts at 6pm EDT.