The Irish Heritage Cookbook

Modern Irish cooks are using fresh ingredients to create a sophisticated, contemporary style of cookery.

Chefs like Paul Rankin, Darina Allen and Conrad Gallagher are consigning the cabbage and potato image of Irish food to the garbage and forging a new identity for Ireland's cuisine.

Now you can sample the dishes of Ireland in your own kitchen.

Reflecting Ireland's food renaissance, this text offers a harvest of both traditional recipes and recent innovations.

With more than 200 recipes celebrating Ireland's natural abundance - fresh produce, succulent meats, handmade cheeses and freshly caught fish - you can prepare a true Irish feast.

A sample menu might be Onion and Murphy's Stout Soup followed by Roast Breast of Chicken with Cabbage and Bacon, with Potato Souffle on the side and topped off with a dessert of Lemon Whisky Cake.

The recipes are drawn from the famous restaurants of Ireland and the US including Roscoff's in Belfast, Langans in Manhattan, Drimcong House in Galway and Dromoland Castle in Clare.

Also included are a glossary of terms, useful addresses for obtaining ingredients or further information and a full index.