Biographical note:

Dublin born, CATHAL ARMSTRONG is an internationally recognized chef with seven restaurants in the Washington, DC, area. Food & Wine called him "a one-man urban renewal engine" who kicked off a dining revival in Old Town using French techniques and local produce. Armstrong was a James Beard Best Chef: Mid-Atlantic nominee and was named one of Food & Wine magazine's "10 Best New Chefs 2006" and "50 Hall of Fame Best New Chefs." He won the Best Chef Award from the Restaurant Association of Metropolitan Washington, DC, in 2007. Cathal has been featured in Oprah, Food & Wine, Southern Living, and Martha Stewart. The White House honored Armstrong as a "Champion of Change" in April 2011 for his work on ending childhood obesity and his involvement in improving the school lunch system.
 
DAVID HAGEDORN is food columnist for the Washington Post. In addition to his Washington Post duties, Hagedorn regularly freelances for several major publications. He pens restaurant profiles for Scripps Network's City Eats website and is the dining columnist for DC Modern Luxury Magazine. He is the author, with Todd and Ellen Gray, of The New Jewish Table.

Country of final manufacture:

CN

Main description:

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.

Often misunderstood, Irish cuisine is undergoing a renaissance as Ireland's position of influence on the world stage grows, and more Irish chefs look to their homeland for inspiration. In My Irish Table, Armstrong shares a delicious collection of recipes that combines the simple, honest foods of his Irish upbringing with the classic French cooking techniques he learned as a young chef. With its moderate climate and amazing food resources, the Emerald Isle boasts beautiful produce, quality dairy, plentiful seafood, and grass-fed meats--all of which inspire Armstrong's cooking and the connection between food and the environment reflected in his work.