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 The New Irish Kitchen, 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.