Dundon, chef/owner of the Dunbrody Country House & Cookery School in Ireland, brings his inspired creations to home cooks stateside. The beautiful, full-color layout features images for nearly every one of the more than 80 original recipes, as well as candid photos of Dundon and his family. Dundon enjoys tailoring his menu to what is locally available, and accompanying his recipes are short lessons regarding some of the more unique ingredients, such as Baginbun Bay Cockles and Hook Head Potatoes. Although these regional items may be hard to find, he is careful to explain each and offers suggestions for alternatives. With recipes like Pint of Prawns with a Prawn and Guinness Chaser, Roast Rack of Lamb in Irish Stew Consomm , and Doyle's Dublin Coddle, the reader is sure to find an authentic taste of Ireland that applies a modern approach to traditional ingredients. Aside from the standard chapters on appetizers, entr es, vegetables, and desserts, Dundon also includes seasonal menus for dinner parties and a short glossary of European/U.S. terms. Purchase where there is demand for regional cooking.-Rosemarie Lewis, Broward County P.L., Ft. Lauderdale, FL Copyright 2006 Reed Business Information.