Clodagh McKenna Clodagh's Kitchen Diaries

ISBN 13 : 9780857831477

Clodagh's Kitchen Diaries

Note moyenne 4,23
( 13 avis fournis par Goodreads )
 
9780857831477: Clodagh's Kitchen Diaries

Clodagh's Kitchen Diaries takes you through a cooking year month by month. Packed with advice on what to eat when and tips for preserving the harvest, her inspirational recipes include dinner party menus for special occasions; monthly soup, salad, sandwich and vegetable specials from her restaurant; and cakes for occasions such as Mother's Day, Easter and Christmas. Think Red Velvet Cakes for Valentine's Day, Orange and Cardamom Pancakes for Shrove Tuesday, and Fish of the Month dishes. Whether it's writing a new menu for her restaurants, developing recipes for her bakery or recreating delicious dishes found on trips abroad, Clodagh's diary is filled with wonderful culinary adventures and tricks of the trade, shared here for the first time.

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About the Author :

Clodagh Mckenna studied in France and New York, and trained as a chef at Ballymaloe Cookery School, followed by three years working as a chef in Ballymaloe House in Cork, Ireland. She has since set up a series of farmers' markets around Ireland. She writes a monthly column for The Gloss Magazine, which comes free with the Irish Times. Clodagh has also written for a variety of newspapers and magazines including the Irish Times, The Sunday Tribune, Delicious and Red, is a regular chef presenter for UKTV's Market Kitchen and has appeared on television programmes such as Rick Stein's Food Heroes, Saturday Kitchen and The Today Show.

Review :

“Clodagh McKenna's approach to sourcing food, cooking it, and serving it in the most delightful circumstances is a breath of fresh Irish air, most welcome on the American food scene.” (Coleman Andrews)

“She is a natural cook, with her head straight on and a confident hand.” (Saveur)

“McKenna is Ireland's answer to Rachael Ray or Martha Stewart, a multi-talented food & home personality at the head of a fast-growing media empire." (Forbes)

"Elevated by unexpected variations on conventional dishes: Turkey curry with basmati rice and naan bread at the holidays, spicy lamb koftas with tomato salsa and tzatziki with a chilled beer in July and lemon grass and ginger infused creme brulee for Valentine's Day.... [This is] an approachable blend of unfussy comfort foods (spiced butternut squash and coconut soup, key lime pie) and dishes inspired to challenge your skills and your senses (pan-roasted John Dory fish with minted beurre blanc, banoffee pie cupcakes). Virtually all of them look delicious." (Heidi Stevens, author, “Chicago Tribune Balancing Act” Column; author, “Balancing Act: More than 50 essays on Juggling Life, Love and Work in a Not-always Obliging World” (Agate 2014) Chicago Tribune, March 13, 2013)

St. Patrick's Day at Irish food writer Clodagh McKenna's house is as far removed from the green beer bacchanalia we associate with the holiday ― in her latest book, she serves up cheddar cheese scones for her cabbage and bacon soup, whips up souffles made with mild Irish Coolea cheese (psst, you can substitute Gouda), and bakes lovely chocolate-mint cupcakes with green frosting.But she does pay homage to Guinness, the quintessential Irish stout, with adorable espresso-infused chocolate mousse spooned into clear shot glasses and brimming with foam ― okay, whipped heavy cream. You won't have the hangover to regret, only the calories.The book also takes you through the rest of the year (and occasionally around the globe), with seasonal, healthy recipes such as potted shrimp and lemon shortbread for a summer picnic, spiced apple chutney in the fall, and orange and cinnamon mince pie roulades for Christmas. (Vicki Hyman, Best spring 2014 cookbooks: From Nazareth to rural Mississippi and beyond Newark Star-Ledger, 3/13/13)

[Clodagh McKenna] is lovely and fun, and her recipes keep it simple and real. Her new book is filled with recipes that capture her charm and roots. I resisted writing about her book prior to St. Patrick's Day as much as I liked her recipes for Guinness Stew, Irish Coffee and Chocolate Mint Cupcakes. That's because I wanted to use her spring recipes for ham and asparagus for Easter. Her book offers recipes month by month. Some with a wee Irish touch and some not. There are picnic recipes for June; end-of-summer ideas for August and September; and holiday recipes for fall. The photos in the book are beautifully styled with a sweet country flair. (Gail Giampa Providence Journal, 3/27/13)

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Clodagh McKenna
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