There's a flourishing Irish cookery tradition, as both natives and visitors will happily attest. Recipes in this book include Dublin lawyer - lobster cooked with cream and flambed with whiskey, Colcannon - the creamy potato and cabbage dish traditionally eaten on Hallowe'en, Barm Brack - fruity yeast loaf, and Dublin Bay prawns tossed in butter. Complementing the text are archive photographs of Irish life in the 19th century.