Clare Connery is a successful author, journalist, broadcaster and food consultant. When she was a child, she writes in the introduction to Irish Cooking, she would pick berries in the bogs and mountainside, feed chickens, pick potatoes and plant vegetables. She would also sit by the hearth in her grandmother's farmhouse kitchen and watch wholesome stews, rich roasts, puddings, cakes and bread being made. The dishes her grandmother made form the basis of this book, though they have been adapted by Connery. Generally, they embody the best from Ireland's culinary heritage but the instructions are for modern cooking methods, techniques and culinary influences. The book is divided into soups; starters and snacks; fish and seafood; meat; poultry and game; vegetable dishes; puddings and desserts, and breads, cakes and baking. Recipes include Grilled Mackerel with Gooseberry and Fennel Sauce and Dublin Coddle, a dish made by layering potatoes, onions, bacon and chunks of sausage before baking it in stock. Good colour photographs illustrate some of the recipes.