West Cork is a place apart. This book is very much a product of the region, presenting recipes that will both delight the senses and guide the user to the natural qualities and flavours innate to West Cork. Chef Rory Morahan brings a modern twist and style to all of his dishes. Traditional recipes like brown soda bread and stuffed pigs' trotters sit comfortably with the more adventurous, allowing both the novice and the cordon bleu inspired reader to be stimulated. Seven menus are suggested incorporating recipes for starters, main course and desert. Soups, such as nettle and potato and mussel, have their own section - truly Irish dishes. For those who want to revisit the 'pub' in the comfort of their own homes, there is a 'pub grub' section with a truly authentic menu. There is ample choice to experiment with basic recipes like plain scones and vegetable stock before tantalising taste buds even further by embarking on the main menus. Chef Rory Morahan refined his skills in some of the world's finest kitchens, including the Dorchester and Ritz in London and the George V in Paris.
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