conversations.from: human
conversations.value: a title for a book about Irish, Bacon, Reed with the genre: Cookbooks, Food & Wine, Regional & International
conversations.from: assistant
conversations.value: A title for this book could be 'The Irish Pub Cookbook'
conversations.from: human
conversations.value: Give me a description for a book titled The Irish Pub Cookbook about Ireland, Dublin with the genre: Cookbooks, Food & Wine, Regional & International.
conversations.from: assistant
conversations.value: the author was born in Dublin in Ireland and after training and working as a chef in restaurants is now, in her 40s, the chef-patron of a wonderful country pub. She now combines her classical training with a passion for the traditional, uncomplicated food of Ireland that, above all, reflects its wonderful produce.
conversations.from: human
conversations.value: Give me the first five paragraphs for this book.
conversations.from: assistant
conversations.value: The Irish Pub Cookbook
  The pub, short for "public house," is one of Ireland's most beloved institutions. There are an estimated 11,000 pubs in the Republic of Ireland, 1,650 in Northern Ireland, and more than 1,000 in Dublin alone. These licensed premises—part clubhouse, part town hall, part church—have served for years as venues for social events, sporting news, local gossip, music sessions, literary soirées, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt," also known as a glass of whiskey.
  Public houses date back to medieval taverns, coaching inns, and shebeens—illegal drinking dens that flourished under colonial rule. In Victorian times, brewing and distilling were major industries in Ireland, and many city pubs, especially those in Dublin, Cork, and Galway, still retain their mahogany and marble counters, carved woodwork, gaslights, and period mirrors. The Crown Liquor Saloon, in Belfast, architecturally distinguished with its stained and painted glass, plasterwork ceiling, marbling, and mosaics, is so revered that it's even a member of Britain's National Trust!
  A rural Irish pub might be an extension of the village shop, or it might serve as the local post office or, in the case of a pub in Wexford, an extension of a funeral parlor; many traditional ones still feature intimate, partitioned booths or cubicles called "snugs," and others have boldly painted or black-and-white beamed exteriors with thatched roofs.
  Regardless of design, Irish pubs are perhaps the best expressions of Irish life and culture and are true keepers of the spirit of the land. No visit to Ireland is complete without at least a visit to one to see firsthand how a barman draws a proper pint of Guinness; to experience the craic (pronounced "crack"), the Irish expression for fun; and, of course, to sample the food the country is renowned for—pub grub.
  Long before Michelin began anointing Irish chefs with stars and red M's, pub grub—simple sandwiches, thick soups, hearty stews, jacket potatoes, salad plates, and big joints of meat sliced at the carvery—was considered to be the quintessential Irish food. Writing about it twenty years ago, tourism expert Arthur Frommer commented: "The Irish never were great eaters. Big eaters, yes, gourmets, no. Potatoes and buttermilk were the great staples before the Famine, and even in current, more prosperous times, the Irish have prided themselves on being meat-and-potato people—'nothing fancy'—with a great taste for thick slabs of brown bread and apple tart."
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Second only to Irish stew, bacon and cabbage is one of Ireland's most traditional dishes. Parsley Sauce or Whole-Grain Mustard Sauce is the usual accompaniment, along with boiled potatoes and often turnip and carrots.
  In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper, and parsley and cook, whisking constantly, for 3 to 5 minutes more, or until the sauce is smooth. Serve warm.
  In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft. Stir in the mustard and wine and cook for 2 minutes. Add the cooking liquid and half-and-half and cook, whisking constantly, for 5 to 7 minutes, or until reduced by half. Add the salt and pepper and cook for 5 minutes, or until the mixture has a creamy consistency. Add more boiling liquid or half-and-half, if needed, to make a smooth sauce. Serve warm.
  O'Neill's Public House, on Suffolk Street in Dublin, has been licensed for over 300 years. This area of Dublin has played a vital commercial and cultural role in the formation of the city's history from Viking times to the present day, and its close proximity to Trinity College and Dublin Castle has made it an inviting residential location. Today, the busy pub is situated in the heart of the city, directly opposite Dublin Tourism Center and steps away from pedestrianized Grafton Street and trendy Temple Bar. The pub is renowned for its reasonably priced carvery lunches (served daily from noon to 7:00 P.M.) and the ageless character of its interior space, with countless alcoves, snugs, nooks, and crannies. One of the most popular items from the carvery is this baked Limerick ham, an Irish cured ham traditionally smoked over juniper branches and berries to produce a distinctive flavor (see Resources). Serve it with Parsley Sauce (facing page) and Mashed Potatoes.
  NOTE: In Ireland, only the leg of the pig is called "ham" (and also "gammon"); otherwise, the meat is "bacon".
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: To find out where you can buy authentic poitín (bottled as Bunratty Potcheen), contact Camelot Importing Co.; phone 800-4-CAMELOT.
  Some brands of oak-smoked Irish salmon are available from Traditional Irish Foods; phone 877-474-7436, or visit www.foodireland.com.
  Cameron's Professional Cookware makes a stove-top smoker that can be used to smoke poultry, fish, meats, and vegetables. For details, visit www.cameronscookware.com.
  Irish whole-wheat flour, such as Odlums and Howard's brands, is available from Traditional Irish Foods; phone 877-474-7436, or visit www.foodireland.com.
  Leigh Beisch is a San Francisco–based photographer. Her work has appeared in many fashion, lifestyle, and health magazines, as well as in Irish Puddings, Tarts, Crumbles, and Fools; Viva Margarita; Cooking for the Week; and Olives, Anchovies, and Capers, all from Chronicle Books.