The bible of the Irish kitchen, back at last by popular demand

First published in 1946, All in the Cooking was a popular textbook in Irish schools until well into the 1970s. It shaped and inspired generations of cooks with its fundamental principles of home economics and classic recipes. 

With a natural emphasis on local ingredients, All in the Cooking covers everything a home cook could want to make – from soups and sauces to fish and meat dishes, breads, cakes and desserts – and offers invaluable instructions for handling ingredients, organising your kitchen and planning meals.