The book opens with a rich and evocative introduction to the history of Irish food and cooking and how various events have shaped Irish cuisine, from the time of the first farmers to the resurgence of artisan food producers today.
Then a comprehensive guide to the Irish kitchen looks at specialities, including dairy products, breads and drinks, as well as the everyday ingredients.
The main section of the book is an inspired collection of 150 authentic step-by-step dishes which captures the heart and soul of Irish cooking. Divided into chapters featuring the full range of ingredients from meat, poultry and game to fish and vegetables, together with chapters on the Irish breakfast, first courses, desserts, breads and bakes, preserves, and drinks.
Dishes include all the classics from Pea and Ham Soup, Irish Stew, and Guinness and Oyster Pie to Brown Bread Ice Cream, and rich and fruity Porter Cake. It also features more adventurous classics, like Michaelmas Goose with Black Pudding and Apple, Dingle Pies and Fraughan Mousse.
For anyone who wants to understand the secrets and mysteries of this ancient culture and its cooking, and who wants to visit the land through its recipes, and experience its rugged, beautiful and verdant landscape through its robust dishes and intriguing, earthy flavours, this is the perfect book.