---
product_id: 2678751
title: "Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage"
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---

# Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage

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Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage [Allen, Darina] on desertcart.com. *FREE* shipping on qualifying offers. Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage

Review: Excellent Survey of Authentic Irish Cooking. Buy It. - `Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen is the fourth Irish-centric book I have reviewed and the second which warrants attention as a sound source for genuine Irish recipes. The other worthy book on this subject is `the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson. Of the two, Allen's book is the more scholarly in that it endeavors to give a relatively complete and authoritative view of the cuisine of all Ireland. While Ms. Johnson's book is very good, it is a much more personal view of both Irish and `Irish-American' cooking. One area covered by Ms. Allen which are not covered by Ms. Johnson is the native Irish pantry with items such as homemade sausage, homemade vinegar, homemade marmalade, and the like. It's interesting that the two books take very similar approaches to Irish cooking. Unlike the classic Italian cookbook, neither proceeds by course, but primarily by principle raw ingredient. And, unlike Ms. Allen's great `ballymaloe cooking school cookbook', this book is totally Irish. Ms. Allen's chapter subjects are Broths & Soups, Eggs, Fish, Game, Poultry, Lamb, Beef, Pork, Offal, Potatoes, Vegetables, Food from the Wild, Desserts, Pancakes, Breads, Oatmeal & Other Grains, Cakes & Biscuits, and The Irish Pantry. In addition to all the recipes, and there are certainly a goodly number for the price, there is an excellent historical foreword by Irish culinary historian, Regina Sexton. There are also numerous heading sections on groups of recipes such as nettles, herrings, eels, and many others. There is also an excellent little Appendices on Irish cheeses and cheesemaking; The Potato and the Famine; and Cooking Pits of the Fianna (Bronze Age sites associated with Ireland's early pre-Christian heroes such as Finn McCool (Fionn Mac Cumhaill)). The number of Irish Farmhouse cheese sources, 48 in all, is truly impressive. Since I suspect almost all of these cheeses are not available at our local megamart, I wish she would have given commonly available French, Italian, or American cheese equivalents. Almost all of Ms. Allen's recipes seem relatively short in procedure and in number of ingredients. I am very fond of how Ms. Allen has put her ingredients list in the margin rather than above the procedure, and I am also happy that all units are in purely English units, rather than both English and Metric. This is not because I disapprove of Metric. In fact, I prefer it, but in a book for an English or American audience, it is simply easier to read if all units are in our most familiar units. One of my more interesting discoveries in this book is the almost total absence of yeast baking. In the chapter on breads, there are 23 recipes, of which only three (3) include yeast. All others are leavened with baking power or baking soda plus buttermilk or both. With the great popularity of beer in Ireland, it is odd that there is no more yeast breadmaking, especially with brewer's yeast. While I am very fond of Irish Soda Bread, I find it lacks something compared to a good yeast bread; however, if you are yeast impaired, 20 recipes for chemically leavened quickbreads is a great source for breadmaking. I am also struck by the large number of recipes using apples in both this book and in the previously mentioned book by Ms. Johnson. The dessert chapter alone gives us 12 our of 34 recipes with apples. Oddly, the Irish notion of an apple dumpling recipe is quite different from the Pennsylvania Dutch recipe of a single peeled and cored apple encased in pastry. The Irish `dumpling' is much more like what we would call a `crumble' or `cobbler', as it is a layer of sweetened apples covered by a pastry layer. One may have to use a little local knowledge for the apple recipes as Ms. Allen recommends no apple varieties for most recipes and when she does, they appear to be varieties native to Ireland such as `Bramley Seedling cooking apples'. I guess Macintosh apples should do fine here. This book is a real winner if you happen to love mashed potatoes. Among the champ, colcannon, and boxty recipes, there are at least 12 recipes for mashed potatoes, not counting the various recipes for making dishes from leftover mashed potatoes such as griddle potatoes and potato & caraway seed cakes. Overall, while Ms. Johnson's book has a great selection of recipes, Ms. Allen's selection is even broader, without being more difficult. If all you want is easy recipes, Johnson is excellent. But, if you want a great lyric evocation of the foods native to Ireland, Allen's book is superior.
Review: Wonderful cookbook for any foodie - My family is from Ireland, so I've grown up listening to the stories of how my great-grandparents lived before emigrating from County Clare to the US. I spent two weeks there several years ago, and absolutely fell in love with the amazing food (and relatives!). I've purchased/borrowed many cookbooks of Irish cooking, but by far this is my most used and beloved one. The recipes are easy to follow and almost completely in Imperial measurements, so don't be turned off by thinking you will have to do metric-to-imperial conversions. Each step is well explained, and the photographs accompanying the entries not only make you hungry, but give enough definition as to what the final dish should look like. The author is head of the Ballymaloe Cookery School in Ireland, which after reading this cookbook, I now long to attend. She does use some ingredients that are either not easily available (nettles, wild game) or something that many of us would consider eating (blood pudding). This doesn't detract from the overall pleasure of selecting and crafting one of the many wonderful recipes in this book. Hard to find items often can be ordered over the internet, or with a little web surfing, a suitable replacement found. I've been successful in doing some of my own tweaking/substituting in recipes I've made a few times as well, too, so I like that her recipes are not 100% follow the directions or else failure will occur. This would make a great gift for the beginning cook to the adventurous foodie.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #1,112,111 in Books ( See Top 100 in Books ) #11 in Irish Cooking, Food & Wine #25 in English, Scottish & Welsh Cooking & Wine #1,121 in Gastronomy History (Books) |
| Customer Reviews | 4.5 4.5 out of 5 stars (302) |
| Dimensions  | 8.5 x 1.25 x 10.25 inches |
| ISBN-10  | 190686876X |
| ISBN-13  | 978-1906868765 |
| Item Weight  | 2.9 pounds |
| Language  | English |
| Print length  | 336 pages |
| Publication date  | March 16, 2012 |
| Publisher  | Kyle Books |

## Images

![Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage - Image 1](https://m.media-amazon.com/images/I/A1O0Lx6qd9L.jpg)
![Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage - Image 2](https://m.media-amazon.com/images/I/410EHOW-KzL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent Survey of Authentic Irish Cooking. Buy It.
*by B***D on January 27, 2006*

`Irish Traditional Cooking' by leading Irish cooking school owner, Darina Allen is the fourth Irish-centric book I have reviewed and the second which warrants attention as a sound source for genuine Irish recipes. The other worthy book on this subject is `the Irish Heritage Cookbook' by Irish-American high school teacher and culinary writer, Margaret M. Johnson. Of the two, Allen's book is the more scholarly in that it endeavors to give a relatively complete and authoritative view of the cuisine of all Ireland. While Ms. Johnson's book is very good, it is a much more personal view of both Irish and `Irish-American' cooking. One area covered by Ms. Allen which are not covered by Ms. Johnson is the native Irish pantry with items such as homemade sausage, homemade vinegar, homemade marmalade, and the like. It's interesting that the two books take very similar approaches to Irish cooking. Unlike the classic Italian cookbook, neither proceeds by course, but primarily by principle raw ingredient. And, unlike Ms. Allen's great `ballymaloe cooking school cookbook', this book is totally Irish. Ms. Allen's chapter subjects are Broths & Soups, Eggs, Fish, Game, Poultry, Lamb, Beef, Pork, Offal, Potatoes, Vegetables, Food from the Wild, Desserts, Pancakes, Breads, Oatmeal & Other Grains, Cakes & Biscuits, and The Irish Pantry. In addition to all the recipes, and there are certainly a goodly number for the price, there is an excellent historical foreword by Irish culinary historian, Regina Sexton. There are also numerous heading sections on groups of recipes such as nettles, herrings, eels, and many others. There is also an excellent little Appendices on Irish cheeses and cheesemaking; The Potato and the Famine; and Cooking Pits of the Fianna (Bronze Age sites associated with Ireland's early pre-Christian heroes such as Finn McCool (Fionn Mac Cumhaill)). The number of Irish Farmhouse cheese sources, 48 in all, is truly impressive. Since I suspect almost all of these cheeses are not available at our local megamart, I wish she would have given commonly available French, Italian, or American cheese equivalents. Almost all of Ms. Allen's recipes seem relatively short in procedure and in number of ingredients. I am very fond of how Ms. Allen has put her ingredients list in the margin rather than above the procedure, and I am also happy that all units are in purely English units, rather than both English and Metric. This is not because I disapprove of Metric. In fact, I prefer it, but in a book for an English or American audience, it is simply easier to read if all units are in our most familiar units. One of my more interesting discoveries in this book is the almost total absence of yeast baking. In the chapter on breads, there are 23 recipes, of which only three (3) include yeast. All others are leavened with baking power or baking soda plus buttermilk or both. With the great popularity of beer in Ireland, it is odd that there is no more yeast breadmaking, especially with brewer's yeast. While I am very fond of Irish Soda Bread, I find it lacks something compared to a good yeast bread; however, if you are yeast impaired, 20 recipes for chemically leavened quickbreads is a great source for breadmaking. I am also struck by the large number of recipes using apples in both this book and in the previously mentioned book by Ms. Johnson. The dessert chapter alone gives us 12 our of 34 recipes with apples. Oddly, the Irish notion of an apple dumpling recipe is quite different from the Pennsylvania Dutch recipe of a single peeled and cored apple encased in pastry. The Irish `dumpling' is much more like what we would call a `crumble' or `cobbler', as it is a layer of sweetened apples covered by a pastry layer. One may have to use a little local knowledge for the apple recipes as Ms. Allen recommends no apple varieties for most recipes and when she does, they appear to be varieties native to Ireland such as `Bramley Seedling cooking apples'. I guess Macintosh apples should do fine here. This book is a real winner if you happen to love mashed potatoes. Among the champ, colcannon, and boxty recipes, there are at least 12 recipes for mashed potatoes, not counting the various recipes for making dishes from leftover mashed potatoes such as griddle potatoes and potato & caraway seed cakes. Overall, while Ms. Johnson's book has a great selection of recipes, Ms. Allen's selection is even broader, without being more difficult. If all you want is easy recipes, Johnson is excellent. But, if you want a great lyric evocation of the foods native to Ireland, Allen's book is superior.

### ⭐⭐⭐⭐⭐ Wonderful cookbook for any foodie
*by R***6 on April 25, 2011*

My family is from Ireland, so I've grown up listening to the stories of how my great-grandparents lived before emigrating from County Clare to the US. I spent two weeks there several years ago, and absolutely fell in love with the amazing food (and relatives!). I've purchased/borrowed many cookbooks of Irish cooking, but by far this is my most used and beloved one. The recipes are easy to follow and almost completely in Imperial measurements, so don't be turned off by thinking you will have to do metric-to-imperial conversions. Each step is well explained, and the photographs accompanying the entries not only make you hungry, but give enough definition as to what the final dish should look like. The author is head of the Ballymaloe Cookery School in Ireland, which after reading this cookbook, I now long to attend. She does use some ingredients that are either not easily available (nettles, wild game) or something that many of us would consider eating (blood pudding). This doesn't detract from the overall pleasure of selecting and crafting one of the many wonderful recipes in this book. Hard to find items often can be ordered over the internet, or with a little web surfing, a suitable replacement found. I've been successful in doing some of my own tweaking/substituting in recipes I've made a few times as well, too, so I like that her recipes are not 100% follow the directions or else failure will occur. This would make a great gift for the beginning cook to the adventurous foodie.

### ⭐⭐⭐⭐⭐ Great traditional recipes
*by J***N on September 1, 2025*

Lots of great Irish recipes!

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*Last updated: 2026-03-03*