McGuire's Irish Pub Cookbook

Additional Details

Description: Opened in Pensacola, Florida, in 1977, McGuire's Irish Pub originally was just a small neighborhood pub. In 1982, the pub moved to its present location, Pensacola's charming, original Old Firehouse. Since then, as its reputation has grown along the Gulf Coast and across the country, so, too, has the pub physically grown. Through the years, various wings have been added to the original structure, making McGuire's the 20,000-square-foot landmark that it is today. 

Of course, McGuire's is popular because of its atmosphere, which is created by moose heads, live Irish music, and more than 150,000 dollar bills, all donated by patrons, that cover the walls and ceilings. The drinks also attract their fair share of customers -- and with specialty drinks like the Irish Wake and McGinty's Irish Margarita, it is easy to understand why. 

But the food at McGuire's truly deserves to be served up on a silver platter, or at least eaten with a golden spoon. For four consecutive years, Golden Spoon Award, which designates the pub as one of Florida's 'Top Twenty Restaurants.'

If you are unable to visit the famous Pensacola establishment, you can still enjoy an authentic McGuire's meal. The only condition is that you'll have to prepare it yourself. 

Your menu might begin with Davey Byrnes' Fondue, followed by Oyster Chowder with freshly baked Onion Rye Rolls. For the main course, you might prepare Irish Whiskey Steak served with a side of creamy Gaelic Garlic Mashed Potatoes. 

Of course, no dinner is complete without dessert. Tipsy Apricot Chocolate Cake will hit the spot, but perhaps only if it is paired with a mug of McGuire's Frozen Irish Coffee. 

By now, you've probably figured out that whether you eat at McGuire's Irish Pub or prepare your own McGuire's meal at home, it is always best to make sure that you have a "bain taitneamh as do bheile" -- a hearty appetite. 

No stranger to good food or to cookbooks, Jessie Tirsch coauthored Emeril's New New Orleans Cooking and also wrote chef Paul Prudhomme's Seasoned America. 

McGuire and Molly Martin, owners of McGuire's Irish Pub, have called on more than twenty years of experience to carefully select the perfect recipes for this, McGuire's first cookbook. 

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Condition: Gift inscription on inside cover page. Further good condition.