From black pudding dipping fritters to Mammy's Irish stew, from mackerel on toast to Atlantic fish pie, from shortbread to scones, this book will bring you the many tastes of Ireland and a warm sense of home.
Classic Irish flavours for today
Ireland is famed for the quality of its ingredients - from free range meat and dairy to the abundance of seafood from the waters around this island nation.
Brian McDermott's cooking is influenced and inspired by Irish produce and traditions. From black pudding dipping fritters to Mammy's Irish stew, from mackerel on toast to Atlantic fish pie, from shortbread to scones, this book will bring you the many tastes of Ireland and a warm sense of home.
Breakfast * Soups * Seafood * Meat dishes * potatoes * Breads & cakes * sweet treats
Brian McDermott is the chef and proprieter of The Foyle Hotel in Moville. An award-winning chef who cooks tasty, healthy food based on traditional recipes and local Donegal produce, he is passionate about sharing his love of food with others. Brian is much sought after at Irish food festivals as a demo chef and as a host and compere, for example, as MC at the prestigious Taste of Dublin festival and as the National Dairy Council's official chef demonstrator at national events, including Bloom in the Park and the National Ploughing Championships. He also runs his own cookery school in Moville, Co. Donegal, and is a food consultant to some of the best-known names in Irish food, as well as being general manager of the Foodovation food development centre in the North West Regional College in Derry. Brian is also a regular on RTE and BBC television and radio, and in the local and national press.