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The Celtic Kitchen Web Edition.
Recipes to your favorite Celtic dishes. This electronic web edition has 54 inspired receipes for classic dishes including shortbreads, teas, soups, breads, and main course dishes. An excellent reference for the upcoming Holiday seasons!
1) Place your order online.
2) You will receive an order confirmation.
3) You will receive a user name and password to the Cookbook website in a separate email.
4) You can flip through the pages online or print the entire Cookbook at home.
The Celts understood the passing seasons and they celebrated the anticipation of each with festivals involving food, whether it be thanks for having survived the winter, prayers for a good growing season ahead, or gratitude for a bountiful harvest.
The year began November 1, with the coming of the dark days of winter (An geamhradh in Scots Gaelic) and the fire festival Samhain, a celebration in hopes of the return of the warm sun once winter has passed.
An geamhradh was replaced by Spring (An t-earrach in Scots Gaelic) in early February. To mark the passing of another winter and to welcome the coming growing season, the Celts celebrated the festival of Imbolc. The word comes from the Old Irish for “belly of a ewe” as it is a time when ewes are about to give birth.
An samhradh (Summer in Scots Gaelic) follows. The coming season was marked by a huge fire festival known as Beltaine, Old Irish for May. Beltaine was a time to pray for a good growing season.
By August 1, the harvest is ready to be brought in and the Celts were ready to celebrate its bounty and the start of Am foghar (Fall/Autumn in Scots Gaelic) with Lughnasa, named for the god Lugh.
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