With thanks to my father, Kevin Bowers, who taught me so much about food and cooking with his unbridled enthusiasm in the kitchen, and to my mother, Mary Bowers, for so much help and for sharing her memories while I was creating this book. My brothers, Brian, Des, and Andrew Bowers, supported me in so many ways, with memories, techniques, and technical help. Particular thanks to Brian for accompanying me on a trip around Ireland, and thanks to John Reid for the use of his cottage in Glengarriff, County Cork (and to Eileen at the Blue Loo who provided advice and good food).
Deepest gratitude to Muireann Noonan and Tony Collins, who generously and without complaint allowed the unlimited (and, for a time, the constant) use of their kitchen in Dublin and also their kitchen in Offaly for nearly all the food prep and photography (as well as lots of props and lots of good food and drink!). Special thanks and kisses for Síofra and Déidinn Collins for all the enthusiasm, the entertaining comments, and the fabulous baking. Many thanks to Angelica Stefanuca, who has the soul of a food stylist and kept bringing just the right cloth or dish at the moment I wanted it.
My editor Jenn McCartney and the whole team at Skyhorse have been wonderful from day one, and I'm so glad to be working with you all. Warm thanks to my agent, Jennifer Griffin at MBG Literary Management, who made this whole book possible.
Finally, words aren't even necessary to convey my thanks to my wife, Sharon Bowers, indispensable in this as in all things.