There’s a long-running tendency on this side of the Atlantic to understand Irish cuisine as a limited set of over-boiled, unfashionable dishes like corned beef with cabbage and stodgy shepherd’s pie. In reality, Irish cooking is rooted in many practices that have only recently gained widespread appreciation stateside, including locavorism, foraging, and whole-animal eating. Far from mere trends, in Ireland, such approaches to food are deep-seated functions of a culture which, despite the modern facelift wrought by a mid-90s economic boom, remains largely rural and closely connected to the land. Grounded in the past as it may be, Irish cuisine is no period piece; today, an enthusiastic generation of chefs, cheesemakers, bakers, bloggers, and others are marrying the country’s traditional food philosophy and natural bounty (elements like grass-fed beef, bountiful seafood, and impossibly rich dairy) to a palette that’s sophisticated, creative, and global. Nowhere is the dynamism of Ireland’s current food scene more evident than in the spoil of cookbooks published in the last three years that run the gamut from humble home cooking to haute cuisine, but share an emphasis on the country’s indigenous culinary riches. Here, five of our favorites.