Monday is St. Patrick's Day, so here's the new cookbook from Washington, DC chef Cathal Armstrong: My Irish Table: Recipes from the Homeland and Restaurant Eve. If your idea of Irish cuisine is minty, green, and involves the word "Shamrock," go elsewhere: Armstrong grew up in Dublin before moving to DC and opening a smattering of restaurants serving both Irish and non-Irish food, the flagship of which is Restaurant Eve. This is his first cookbook, and it focuses on traditional fare, food he grew up eating, and recipes from his restaurants.
The book is incredibly thorough, and its crowning achievement is a chapter on how to make a full Irish breakfast, from scratch. The chapter includes 10 components: breakfast tomatoes (three options are provided), breakfast sausages (homemade), white and black puddings (also homemade), Irish bacon (home cured), potatoes, eggs, brown bread (made from scratch), orange marmalade (homemade), and raspberry jam (homemade). If you were to attack the whole thing, it would take you a week.
The rest of the book is mostly made up of pretty photos of dinner party fare: there are roasts of all kinds and sides to go with them, stews and pies (both meat and fruit varieties), and a smattering of fancy restaurant dishes. It's also a very pretty affair, with photography from Scott Suchman dressing up even a humble cheese toast recipe.
My Irish Table, co-written by the Washington Post's David Hagedorn, is out now from Ten Speed Press (order on Amazon). Take a look: