Irish Traditional Cooking: over 300 recipes from Ireland's heritage

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Irish Traditional Cooking combines the delicious, historic recipes of Ireland with colourful anecdotes and detailed appreciation of the dishes in Ireland's culture. Recipes evocative of Irish tradition such as Margaret Moariarty's Crubeens, versions of Black Pudding fro County Kerry, Galway and Tipperary, Colcannon, Poundies, Champ and Stovies are combined with mouth-watering recipes such as Ballymaloe Hot Buttered Lobster, Buttermilk Pancakes, Donegal Oatcakes, Gaelic Coffee and Ballymaloe Fudge.

Imbued with a passion to preserve the traditions of Irish cooking, Darina Allen has journeyed all over Ireland, researching and recording different recipes and regional dishes. From County Cork where she learnt from Joan Twomey how to cook apple cake in a bastible on an open fire, to Ballyheigue in County Kerry, where she collected bairneachs (limpets) off the rocks to make the traditional Good Friday soup, to Granny Toye's vivid description of how to make the Boxty Pancakes of her youth, Irish Traditional Cooking is a rich record of Ireland's wealth of culinary history. Ireland's strong tradition of farming, home baking, simple good food was based on what was readily available, with broths and soups, fish, game and potato dishes all in essential part of traditional Irish cooking.