New Celtic Cooking

Susan Cleyle is associate university librarian, QE II Library, Memorial
University of Newfoundland.

Kathleen Sloan-McIntosh, a food critic for many years, and Ted McIntosh,
a top wine, beer, and spirits man, have combined their considerable
experience in the food industry to produce this wonderful journey
through Celtia, “the spiritual place that is the collective diaspora
of Celtic people.”

The book is divided into the following chapters: “Broths, Soups and
Savories,” “Bakestone and Griddle,” “Of the Dairy and Larder,”
“Grains, Greens and Roots,” “From Lake, River and Sea,” “In
the Cauldron and Pan,” and “Off the Hearth, Cakes and Ale.” Each
recipe includes a beverage suggestion from Ted McIntosh called Ted’s
Choice. The pages are well laid out and the book is peppered with
stories, sound advice, pictures of different parts of Celtia, and glossy
pictures of the dishes.

The recipes themselves include such delicious and tempting offerings as
Glamorgan Sausages with Onion Chutney, Roast Rare Breast of Duck with
Puy Lentils and Red Currant Glaze, Irish Whiskey Brownies with Sticky
Toffee and Thick Cream, and East Coast Chowder with Potatoes and Dulse.
Equipped with a good index, New Celtic Cooking is a must-have for anyone
who likes Celtic food and cooking meals that go well with whiskey or
beer.