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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Long known for its humble, hearthside cooking, Ireland is now running full-steam ahead in its flourishing culinary and economic renaissance. The newfound prosperity, familiarly known as the “Celtic Tiger,” has found its way into Irish kitchens as well, and the results are wonderful. To celebrate, Bord Bia, the Irish Food Board frequently invites chefs from at home and abroad to devise new ways to utilize Ireland’s bounty of simple, fresh, and wholesome ingredients.
From now through St. Patrick’s Day, we’ll take a look at some highly original, mouth-watering interpretations of Irish cuisine, starting with some meatless dishes to serve during Lent. The recipes are provided by the Irish Dairy Board and Bord Bia. Some are available in a new recipe leaflet “A Taste of Today’s Ireland.”
In the U.S., consumers can request the recipes by sending a self-addressed stamped envelope to : A Taste of Today’s Ireland, c/o Belvedere Communications, P.O. Box 323, 1562 First Avenue, New York, NY 10028.