Irish-born Flynn, a protege of Nico Ladenis (of Chez Nico in London) who now owns and runs The Tannery restaurant in County Waterford, Ireland, enlivens his first collection of recipes with appetizing stories on the culinary lifestyle.

The Tannery Cookbook showcases Flynn's sprightly, irreverent voice and honest passion for his work. Recipes are organized by ingredient in alphabetical sections running from "Apples" through "Chillies," "Mussels" and "Pheasant," and on to "Turnips." Each section begins with a saucy, chatty mini-essay on the starring ingredient.

In addition to inventive recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, Red Onion, Radish and Butterleaf Lettuce, Flynn also includes more basic soups, sauces, home-made condiments, and decadent desserts some of which he explains in his mini-essays. Recipe measurements are offered in metric and English units, and most supporting ingredients are standards in a well-stocked kitchen. Unpretentious and unique, this collection will delight those who love fine cooking with a Hybernian flair-and who relish in stories cooked up in the life of a chef.

Paul Flynn is owner chef of the Tannery Restaurant in Dungarvan, Ireland.