JOY OF FOOD: A CELEBRATION OF GOOD THINGS TO EAT

A showcase of the best of Irish seasonal produce, through recipes such as Rustic Chicken, Swiss Chard and Tarragon Tart, and Blackberry and Sweet Geranium Posset. Rory O'Connell, co-founder The Ballymaloe Cookery School, is passionate about: first-rate ingredients, simple and respectful cooking techniques, and the absolute pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rory’s charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.