Darina Allen brings Ireland's rich culinary heritage eloquently to life in this new edition of the bestselling Irish Traditional Cooking. With 300 traditional dishes, including over 100 new recipes, each complemented by tips, tales and common customs, many passed down from one generation to the next, the book is also a celebration of the finest of Ireland's natural produce. Darina Allen has journeyed the length and breadth of the country, researching and recording 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 traditional Good Friday soup, Darina's passion for her subject shines through. First published nearly 20 years ago, and now extensively revised and updated, this new edition allows Darina Allen to share her enthusiasm for Ireland's fresh, wholesome, seasonal food with a new generation of cooks.