Title:
Moorish
Author:
Greg Malouf, Lucy Malouf,
Genre:
Cooking
Release Date:
2011
Pages:
213
Moorish is the second cookbook by Greg and Lucy Malouf, restaurateur and food writer respectively. Greg, who is commonly regarded as one of Australia’s most innovative chefs, has been credited with influencing and introducing a generation of chefs and diners to the flavours, tastes and textures of the Middle East through his cooking in O’Connell’s
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Title:
Cooking for Mr. Latte
Author:
Amanda Hesser
Genre:
Cooking
Publisher:
W. W. Norton
Release Date:
2004
Pages:
336
Unlike many foodie memoirs that add recipes on to the end of each chapter, Amanda Hesser – one of the food writers at the New York Times – understands the many meanings of food. Cooking for Mr Latte, subtitled A Food Lover’s Courtship, with Recipes, incorporates food as seduction and comfort, a means of binding together families
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Title:
Real Food for Real People
Author:
Various
Genre:
Cookery
As charity cookbooks go, Real Food for Real People is a real gem. The book is part of a fundraising drive for Moneystown National School’s building fund and was produced and published by the Parents’ Committee in this County Wicklow village. But, even though Real Food for Real People was evidentially done on a shoestring, the design quality
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Title:
Unwrapped: Green and Black's Chocolate Recipes
Author:
edited by Caroline Jeremy
Genre:
Cookery
Since I first saw this in our local Oxfam shop in Dublin I’ve been having lustful thoughts about it. Green & Black produce fabulous organic Fair Trade chocolate – their spice/orange Maya Gold bar heading the list of my all time favourite chocolates – and the photos that I saw on a brief browse through the book were mouth-watering
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Title:
The Cook's Companion
Author:
Stephanie Alexander
Genre:
Cooking
Publisher:
Penguin Global
Release Date:
2007-02
Pages:
1126
This distinctive book – its size and multi-coloured stripes will ensure that you won’t mislay it in your kitchen – is a veritable tome but it is surprisingly readable. It sat on my coffee table for a month, chapters to be digested along with meals, and it has so many post-its hanging out of it to mark the ideas that interest me
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Title:
Comfort Food
Author:
Maxine Clark
Genre:
Cooking
Publisher:
Aquamarine
Release Date:
2001
Pages:
128
Now this cookbook is right up my alley. The combination of the words comfort, food, eating and pleasure – especially in winter – talk far more to me that those hated phrases low fat, slimline and reduced calories. Which isn’t to say that comfort food is going to have a drastic effect on your waistline, although it might! It’s
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Title:
A Taste of Sunshine
Author:
Jenny Bristow
Genre:
Cooking
Publisher:
Blackstaff Press
Release Date:
2006-02-01
Pages:
128
Northern Irish cookery writer, radio and UTV television presenter Jenny Bristow has chosen to concentrate on Mediterranean food in her latest book, A Taste of Sunshine. With an emphasis on variety, simple ingredients and cooking meals from fresh raw unprocessed ingredients, Jenny comes firmly down on the side of healthy cooking. She doesn’t
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Title:
Last Chance to Eat
Author:
Gina Mallet
Genre:
Cooking
Publisher:
W. W. Norton
Release Date:
2004-08-01
Pages:
386
Although cursed with an uninviting cover, Last Chance to Eat, with its investigations into the history and eating of a variety of foodstuffs, is a fascinating read for anyone with even the barest interest in food. For foodies, it should be essential.
Toronto-based Gina Mallet uses her particular memories – a post-WWII childhood in egg-less Britain
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Title:
A Paradiso Year
Author:
Denis Cotter
Genre:
Cooking
Publisher:
Attic Press
Release Date:
2006-02-01
Pages:
148
To my sorrow I must admit that I have only once eaten in Denis Cotter’s award-winning Café Paradiso restaurant in Cork. But that one time, nearly ten years ago now, was mostly memorable for my first taste of polenta. My sociologist student friend felt it was deeply ironic that I should be writing my thesis on the Irish Famine at the time and
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Title:
Rachel's Favourite Food for Friends
Author:
Rachel Allen
Genre:
Cooking
Publisher:
Gill & Macmillan
Release Date:
2005
Pages:
224
First there was Myrtle Allen who was responsible for singlehandedly raising the profile and quality of Irish food through her work abroad and in her country house hotel at Ballymaloe. Daughter-in-law Darina backed her up, beginning the Ballymaloe Cookery School and, with her Simply Delicious television series and books, started pushing the message
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