2013 Shortlist: The Avonmore Cookbook of the Year
Kevin Dundon takes on time-honoured, traditional dishes and ingredients and gives them a twist as only he can. Think modern takes on Rib of Beef, Lamb Stew or Brown Soda Bread – all with easy-to-follow instructions for replicating at home and presented against a backdrop of gorgeous country landscapes.
Chapter One opened in 1992 in Dublin’s city centre and has gone on to win many awards and a loyal following. Ross Lewis’s passion for what he does, the integrity of his vision, and the flair with which he runs his restaurant will be enjoyed on every page. A truly stunning book.
The book chronicles how the legendary cookery school has been at the forefront of cooking and food trends since its inception. Now there are over 100 courses, reflected in the recipes collected here. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years.
Cookery teacher and home cook Rachel Allen returns with clever ideas, simple shortcuts and plenty of practical advice for achieving simple, wholesome and nutritious meals day after day. Rachel has pulled together an ultimate cookery manual with over 100 tried-and-tested new recipes for getting great food on the table throughout the week without stress.
Everybody loves the weekend. It’s time to kick off your shoes, let your hair down and enjoy the good things in life: friends, family and good food. In her fantastic new book, Catherine Fulvio celebrates the relaxed and easy vibe of the weekend with 100 new recipes to take you from Friday to Sunday in style.
Neven has assembled his all-time top 100 recipes – the fool-proof, tried and tested definitive versions of the food Ireland makes every day of the week. Destined to become a classic, The Nations Favourite Food will become the most hard-working thing in the kitchen so you don’t have to be.