A stewarts cookbook, which promises to teach you everything you need to know about a single dish, is not for the faint of heart.
The book, entitled The Stewarts Cookbook, was launched on Monday in Dublin by stewarts founder, Gerry Cavanagh.
The author, a former journalist, claims to have spent six months researching the subject.
He writes:I’ve been following Irish cuisine for over 25 years, and have been involved in a number of major events.
The mainstay of my life has been Irish cooking, but I’ve also been interested in the history of the Irish cuisine and culture, particularly as the culture of my home country grows in the United States and around the world.
I’ve always been drawn to recipes that are simple and fresh, that reflect the originality of the dish, and I’ve always found the traditional Irish stewart to be a great way to showcase those qualities.
The recipes are divided into eight categories.
Each category is a single ingredient or two, and each category is accompanied by detailed information about the ingredient.
The eight categories include:A stewarts-style stew with beans and onions.
A stewards’ stew.
An English stew.
A stew with pork, beans, carrots, onions, peas, mushrooms and potatoes.
A recipe for a stew with beef, pork, and a little fish.
A stew for two or three, and it’s for two to three people.
A recipe for two stewarts.
(The recipe is not an exact match to the recipe in the book, but it’s close.)
The recipe includes an explanation of the ingredients, but no pictures.
The recipe for the Irish stew and the recipe for an English stew are for two people, and the Irish and English versions are for one person.
A full-text recipe for both.
The ingredients are chosen from the best of the best, sourced from the most authentic and authentic-looking restaurants in Ireland.
One of the authors is also a member of the National Restaurant Council, which has published a list of all of the nation’s best restaurants.
The book contains recipes that range from simple to fancy, from dishes with a traditional Irish flavour to the more contemporary recipes.
The prices of the books are also in line with the prices of other cooking classes, including a traditional one at a small family restaurant, and an English-style one at an American restaurant.
Irish-style beef stew with mushroom sauce. It costs €1,800 ($2,250) for the two-course, three-course or four-course.
The Irish-style Stewarts cook book sells for €7,950 ($8,100) for two courses, €9,850 ($10,800) for four courses and €11,500 ($12,500) for five courses.
(Photo: Patrick Cavanah/The Irish Times)What to eat at Irish restaurantsThe books includes information on a range of Irish-inspired dishes, including the famous Irish stew, a stew of potatoes, mushrooms, beef, and pork, which was served to Queen Elizabeth II at the White House during her coronation celebrations in 1989.
The stew is also described as a “modern classic” by The New York Times.
The Stewarts book also has information on the traditional English stew, which can be prepared in a variety of ways, from traditional to modern, and from the simple to the fancy.
A dish called the Irish-spiced soup, made from the stew, pork and mushrooms.
A traditional Irish dish, with the addition of ginger, cinnamon, cloves, saffron, and sugar.
The first ingredient of the stew is a stewing mixture, which includes the stewing beans, onions and carrots, and salt and pepper.
The second ingredient is the sauce.
The soup is made from potatoes and mushrooms, then a mixture of sweet potatoes and potatoes and peas.
The English-spice soup is a mixture that contains a mix of spices including cinnamon, ginger, cloves and saffrom, plus a little white wine.
The soup is served with gravy, as in the Irish soup.
The final ingredient is meat, a mix made from beef and pork.
The stew is finished with a potato, and that is followed by a mushroom sauce and a mushroom soup.