Celtic Food

Why We Like It

A beautiful introduction including some Breton history and its cuisine journey.  The book is broken into seven sections, each with its own introduction about Breton culture.

Overview

What could be more evocative of France than the sight, smell and tase of its food, and food is certainly one of the chief glories of this beautiful and varied country. 

This book deals with the province of Brittany, one of the six Celtic nations.  Of all the French regions, Brittany is one of the most fiercely individualistic because of its Celtic roots.  It has its own districtive culture and even its own language. 

Why We Like It

Cohen and Edwards have created a classic cookbook in a fun and experiential setting, inviting readers to imagine living in Cornwall in the 17th century.  The culture of Cornwall is preserved in the food and also in the societal differences of the people's stations.  The book is divided into two sections: the wealthy and the rural poor.  Each section includes an introduction and every recipe has snippets of its part in the culture of the land. 

Every recipe in the cookbook we have tried is delicious!

Overview

Celebrate the magic that is PBS Masterpiece’s hit series Poldark with the unofficial kitchen companion to the award-winning series that everyone is watching. Featuring authentic recipes from Georgian England that have been modernized for the contemporary palate, The Unofficial Poldark Cookbook also includes the history behind the show, references to its characters and events, and tips on how to recreate meals from eighteenth-century Cornwall in the modern day.

Learn to cook and eat like a miner, a ruthless banker, a scullery maid, or an heiress, and recreate the spirit of Poldark with this classic English cookbook in your homely kitchen or dining hall!

Why We Like It

Cornwall is known for its pasties.  And although this is definitely a recipe book, it goes beyond instructions and dives in to how the pastie fits into the culture of Cornwall, or how Cornwall's heritage is part of the pastie.  The first part of the book gives the history of the pastie, then dives into how it has morphed today, then explains about championships.  And throughout the book, Billy adds thoughtful quotes, historical information, along with the various recipes included.  Even if a person has only the intention of reading (although we recommend trying some recipes!) it is a book worth having.

Overview

 'Proper Pasties" Billy Deakin, 3 times World Pasty Champion, delves into the colourful history of the Cornish pasty and what it means to the Cornish people. From tin mining and pilchard driving in Cornwall, to the 2012 "pasty tax scandal" and beyond, the book discusses the pasty's history, and why it's so popular today, before sharing more than 20 pasty recipes including the award winning recipe Billy used to win his 3 World Pasty Champ titles.2nd edition - now contains both Imperial and metric measurements for all recipes.

Why We Like It

There is little of additional context or written history.  Instead this book is a collection of authentic recipes - many of which may be written here for the first time.  

Recipes handed down generations, submitted as favorites from people all over Ireland, are now in the little book.  Originally published in the U.K., it can now be purchased here in America as well. 

Overview

Taste the tradition―cook with heart and a dash of Irish magic. Bring the soul of Ireland into your kitchen with Our Irish Grannies' Recipes―a beloved collection of 80+ authentic dishes passed down through generations of Irish grandmothers.

Perfect for both beginners and seasoned home cooks, this nostalgic cookbook delivers comfort and connection in every recipe. From the rich warmth of Ravenscroft Guinness Beef Stew to the simplicity of soda scones and the sweetness of classic apple tart, these are the dishes that define Irish home cooking―unfussy, flavorful, and full of heart.

Each recipe uses everyday ingredients and clear instructions, making traditional Irish cooking accessible to all. Whether you're reconnecting with your roots or creating new traditions, this book offers more than meals―it offers memories.

Inside you'll find:

• Authentic Irish comfort food, from stews to stuffings, to soda bread
• Easy, straightforward instructions―granny-approved and beginner-friendly
• Cultural context and family stories that bring each dish to life

If you love traditional recipes, Irish heritage, or simply a warm, home-cooked meal―this book belongs on your shelf.

Why We Like It

Darina Allen runs a world-renowned cooking school in Ballymaloe, Ireland and founded the first farmer' s market in Ireland.  The introduction itself gives a history lesson on Irish food and heritage and every recipe has a forward on how it shows the culture.  

Overview

Realizing that a whole culinary tradition was in danger of being lost, the author embarked on a labor of salvage and love, to gather over 300 recipes that reflect the way the Irish live, their farming heritage, and their cooking skills.

Darina Allen brings Ireland's rich culinary heritage eloquently to life in this new edition of the bestselling Irish Traditional Cooking.  A land of contrasts, yet still profoundly rural, it has always had a strong tradition of generous hospitality.  Each recipe is complemented by tips, tales, historical insights and common Irish customs, many passed down from one generation to the next, the book is also a celebration of the finest of Ireland's natural produce.

Why We Like It

The first half of the book gives historical context and beautiful black and white photos of a bygone era, putting the food in the context of the lives of the people who lived on the Isle of Man.  In the recipe section, full color pictures accompany each recipe, in some cases, including step-by-step photos.  They also include some Manx, handwritten on the pages, one more layer of the culture and sayings of the people.

Overview

Journey with us on a voyage through the vintage flavors of the Isle of Man.  With it's abundance of bountiful produce, the Island is home to many delicious recipes.  Complete with exquisite  monochrome photography, this volume truly provides the taste and sights of Man.

Why We Like It

Although technically a cookbook, it may be difficult to follow the instructions.  These recipes were originally published by The Highlands Association in 1907 and is interspersed with advertisements of the time.  As with many collections there are several submissions for the same recipe.  We found this book delightful, less for the recipes themselves, more to simply read, both the recipes and the advertisements.  And if you would like to try out a recipe, you know they are authentic!

Overview

Originally published by the Highland Association as The Feill Cookery Book in 1907, Recipes of the Highlands and Islands of Scotland is a delightful collection of Gaelic recipes passed down through generations of Scottish families-most are even identified with the name of the original contributor.

From soup to nuts, you'll be sure to find a new favorite recipe within the pages of this facsimile edition.

All of the original vintage advertisements for old Scottish businesses are included.

Why We Like It

Annette Yates does a wonderful job of including how each recipe fit in with Welsh culture.  She begins the book with a culinary introduction including the geography of Wales.  That is followed by a culinary timeline and then Customs and Traditions.  Yates also includes a detailed list of native foods .

Every recipe includes beautiful photographs of the food along with a cultural  introduction. This book is much more than a simple cookbook, but a preservation of the Welsh culture. 

Note:  The font size throughout the book is extremely small. A book magnifier is helpful for easy reading.

Overview

 • A classic guide to this unexplored but excellent cuisine, with 65 traditional recipes featuring the very best of Welsh cooking.

• Try the authentic local versions of everyday favourites such as Welsh Rarebit, Fish Pie and Bread Pudding, and explore the more unusual dishes of the region.

• Make the most of fresh, nutritious ingredients – fish and shellfish, well-reared meat, fresh garden vegetables and rich dairy produce – in wholesome, tasty dishes.

• Over 240 photographs show the mouthwatering final dishes as well as all the stages of preparation.

Traditional Welsh recipes are characterized by what was the standard diet of the local working population – coal miners, fishermen, farmers and labourers – and the ingredients available to them.

For many years, Welsh cooking was a well-kept secret, with recipes passed from generation to generation only by word of mouth. This oral tradition means that recipes often have regional variations, and have also been altered over the years to adjust to times of hardship or plenty.

After an exploration of the geography and culinary history of the region, this book presents a selection of traditional Welsh fare from the hills, valleys and fishing villages.