Blood, Guts and Black Pudding charts the complete history of Ireland’s great pudding tradition, from pre-Christian times to the modern era, celebrating the many ways blood has been cooked, eaten and enjoyed, and questions what else is lost when the blood is gone.
The Irish Whiskey Cookbook: 50 Sweet and Savoury Recipes to Cook, Sip and Savour is the complete blueprint for Irish whiskey dining and drinking experiences.