The debut cookbook from Cathal Armstrong featuring 130 recipes showcasing modern Irish fare, along with stories about Armstrong’s journey from Dublin to Washington, DC, and becoming an internationally recognized four-star chef, the owner of seven successful food and drink establishments, and a leader in the sustainable-food movement. With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. In My Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington DC, where he runs seven beloved and critically lauded restaurants. Featuring 130 delicious recipes—from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd’s Pie, and Mam’s Apple Pie—My Irish Table draws on Armstrong’s Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.

Myself, like many others, love to incorporate the food and recipes of different cultures and nationalities into their dining repertoire. Incorporating the food indicative of other cultures is a great way to connect with that culture. I have often looked into Irish inspired dishes for the cool autumn months as well St. Patrick’s day and other holidays. I usually find the same recipe for IRA themed car-bomb cupcakes which I’ve always found a tiny bit offensive.

Author Cathal Armstrong is a self made chef, who has incorporated recipes and techniques from his on the job training as well as the memories of his childhood in Ireland into over 100 different dishes.

Some of the recipes are not for everyone, like the black pudding made from blood or the gravlax with dill sauce. However, there are many that I think most people would greatly enjoy. I was especially amazed by the chapters on hearty soups, amazing breakfasts and delicious breads. He has even incorporated mince pies, corned beef, lemon cakes and of course, lots of potato recipes.

The photographs in this book are also really lovely and it is full of stories about where the recipes come from.

I am very excited to include these dishes into my dining.