"As well as the wonderful food, her book is rich in anecdote, folklore and history." -- Daily Telegraph, April 2004
"Darina Allen's beautiful and unpretentious vision of cooking is connected to the land. I find this book important and irresistable." -- Alice Waters, Chez Panisse
"One of 'my dog-eared' favorites." -- Natasha Richardson, The Times
"The book is sure to become the authoritative source of the cuisine of Ireland, every kitchen should have a copy" -- Food and Wine
"Will make your mouth water and entice you to cook some magical food. A real treat!" -- Antony Worrall Thompson, Daily Express, March 04
From the Publisher
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 descriptionof 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 an essential part of traditional Irish cooking.