Ireland's rich culinary heritage is being rediscovered and the country is fast becoming one of Europe's most exciting food destinations. Irish food has always been thought of as rustic and filling - the kind of stuff to get you through a cold winter - but you will now find a new strand of cooking still based on Ireland's rural heritage but with a modern twist. A new wave of artisanal producers is bringing a superlative range of high-quality raw ingredients to a wider market, from the freshest wild salmon and oysters to award-winning marsh-fed lamb, farmhouse cheeses and black pudding, and delis and department stores around the world are now stocking many of these high-quality ingredients for the first time. You can have steaks, burgers and pasta any day at home, but have you ever tried a Dublin coddle, Pan-fried plaice with crab and samphire or Oysters Kilpatrick? Written by accomplished Irish food writer Nuala Cullen, The Best of Irish Country Cooking takes a new look at traditional Irish fare. Fish and seafood feature largely, as do fresh vegetables and fruit, with delicious suggestions for desserts and cakes. Seasonal notes are included to help make the best of readily available ingredients. Yet The Best of Irish Country Cooking is more than a fabulous cookbook, it is also a photographic record of the landscapes of Ireland, highlighting especially her wild west coast. Come wind, rain, sun, or snow, it is clear from these images that Ireland is one of the most unspoilt countries in Europe. The Best of Irish Country Cooking presents a taste of its finest food and an equally evocative selection of its beautiful landscape.