Trevis Gleason, editor
Joanne Murphy, food photographer
Elaine Kennedy, profile photographer
c/o Dufour Editions, Inc.
PO Box 7, Chester Springs, Pa 19425
9781848893283 $45.00 290 pages
"Dingle Dinners" offers sophisticated, delicious menus from the most famous Foodie area in Ireland. Accompanied by dazzling food and location photocompositions, no fewer than 26 supper menus of three or more courses are offered, with full recipes written with both metric and standard measurements. Truly inspired Irish chefs offer such courses as Seared Scallops with Chilli Jam, Roast Pork Fillet with Apricot and Raisin Stuffing and Balsamic Cream, served with Garlic Crushed Potatoes, Pickled Red Cabbage, and Tempura Fried Strawberries with Chilli Ice Ceam for dessert. Every menus is appealing, and there are many dishes redolent of the sea. The cover photo is of Glenbeigh oysters with marsh samphire, from Oysters Casino.
The chefs and their award winning establishments are listed at the beginning of each chapter menu, including, John Ryan of the Dingle Skellig Hotel, Stella Doule of Doyle's (founder), Denis O'Connor, of the Half Door, Martin Bealin, of the Global Village, Anne Long of the Dingle Bay Hotel, Brian Heaton of Castlewood House, and Lee Sim of the Dingle Whiskey Distillery, plus many more. There are representative dishes from the cuisine of Italy, West Kerry, Czechoslovakia, France, plus multiple variants of Irish home comfort food. In addition to all the creative food recipes, there are multiple cocktail recipes from the Dingle Distillery, plus specific wine suggestions for each special menu.
"Dingle Dinners" is a wonderful travelogue cookbook that should inspire both travelers abroad and home cooking interpretations of these wonderful offerings to the experienced palate. Even if you can't travel to dingle town and Ireland, you can experience some of the delight of partaking of both the beautiful scenery and the incredibly fresh culinary interpretations of classic multi-ethnic Irish cuisine. The food and scenic photography is truly inspiring, as well as the informed connoisseur's view of tasting the menus.