Along with its wonderful wild salmon, which thrive in the country's mountain streams and rivers, Ireland is known for the quality of its beef, lamb and pork, along with its expert baked goods. And the beautiful, coarse-grain brown bread is still baked there. And, of course, the hearty Irish breakfast of bacon, eggs, sausage and tomato still fuels the country, from the northern reaches of Donegal to the green hills of Kerry. There are a lot of very simple desserts in there. For St. Patrick's Day, Cullen recommends his mother's recipe for Colcannon, a potato and kale dish commonly served at Halloween.
People search for something uniquely Irish, and the myth becomes legend.
For readers who want to try the more complex recipes, Cullen has tacked on a helpful chapter on making basic sauces, from bechamel to veal stock. But he also treasures those things that have stayed the same. But you can still travel 50 miles outside Dublin and go back 100 years. It gives a great perspective on life. Cullen suggests cooking the egg dish over gentle heat for a longer period, allowing it to thicken slowly.