In an Irish Country Kitchen

“Irish cooking craws on a magnificent tradition established over centuries and uses the finest ingredients the island can offer. Every town and village has its local speciality; it may be the bread and cakes of the northern counties, the rich milk and dairy produce of Tipperary and the central plain, or the variety of fish and seafood from Ireland’s extensive coastline and numerous rivers and lakes.
Referring to original historical sources, both literary and academic, as well as archaeological evidence, the author traces the agricultural and culinary traditions of the Irish people.
She explores the wealth of food customs, fairs and festivals and presents 150 recipes including leek and oatmeal broth, Dublin Bay prawns, Irish spice beef, pot-roast pheasant, soda bread, griddle scones and potato-apple cake. These are complemented by Christopher Hill’s stunning colour photographs which strongly evoke the spirit of Ireland and the essence of the Irish country kitchen.”