Designed to entice people to try cooking as they did in Ireland years ago, this book contains chapters on kitchens, soups, the river and the lough, the seashore, the dairy, breads from hearth, the harvest, the garden, desserts and drinks, the farm, and farmyard fowl, fur and feather. There are also quotes from historical sources and traditional Irish lore. The author is a food historian whose PhD thesis was food in Ireland.