The Art of Irish Cooking

Part memoir, part recipe book The Art of Irish Cooking was written by Ireland's beloved mid-century television personality, Monica Sheridan (1912-1993), who during the 1960s, hosted her own cooking show called Monica's Kitchen, as well as authored several well-received cookbooks all focusing on Irish fare.

Even though Monica was credited with introducing Ireland to a more global palette of cuisine (she was the first to feature recipes for pizza, pasta, and quiche on her show), it is the traditional foods of Ireland that are featured here in The Art of Irish Cooking. 

Published in 1965, Monica peppers each chapter with stories from her childhood alongside fun facts and interesting tidbits from Ireland's unique culinary heritage. All the selected recipes highlight local vegetables, fresh local seafood, farm-raised meat, and home-baked desserts made with local butter, cream, and farm-fresh eggs.

Interesting recipes include Mussel Stew, Baked Irish Ham, Creamed Cabbage, Irish Soda Bread, Brown Bread, Barmbrack, Irish Whiskey Cake, Apple Fluff, Irish Whiskey Punch, Prawns with Mayonnaise, Cured Trout, Irish Potato Soup, Marinated Kippers, Stuffed Roast Chicken and Irish Coffee Pudding.

Crediting her great-grandmother with introducing her to a love of cooking, Monica grew up learning all about the culinary arts through her family kitchen. Her three cookbooks, became classics in Ireland and her television show made her a household name in the British Isles. Sadly, by the time Monica passed away in her early 80s, she was mostly forgotten in the culinary landscape but her cookbooks live on. (shopinthevintagekitchen)