Bitesize: Books for Cooks


Posted 2 months ago in Food & Drink Features

Making a list? This year sees a particularly bumper selection of books packed to the brim with recipes, tips and techniques, thanks to the penmanship of some of the country’s emerging and enduring chefs, cooks and mixologists.

There’s lots to enjoy between the covers of The New Ballymaloe Bread Book, the latest freshly baked offering to arrive hot off the presses from chef, journalist and culinary mentor Darina Allen.

It features over 180 recipes, ranging from traditional Irish favourites such as Soda Bread to globally renowned fare including focaccia and flatbreads, with a whole section devoted to gluten free variations on the theme.

Set to be a staple on most culinary book shelves, we reckon the resident baker in your life will thank you for gifting them a copy of the first edition.

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As mentioned previously in these pages, Gill Books have just marked the tenth anniversary of the original publication of The Irish Beef Book with a special re-issue of the classic work by Pat Whelan and Katy McGuinness.

It comes crammed full of delicious recipes covering all aspects of nose-to-tail eating, as well as some great cheffing tips on sustainable ways to prepare and cook beef. An ideal stocking filler, all proceeds go to Capuchin Day Centre and Cork Penny Dinners.

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We’re also big fans of the work of Nine Bean Rows, who have lovingly crafted an incredible compendium of culinary cookbooks over the past eighteen months as part of their Blasta Books imprint.

The eclectic series currently numbers eight compact volumes considering topics as diverse as Soup, Tapas, and refreshing Irish Kitchen Cocktails.

The latest addition, MASARAP by Richie Castillo and Alex O’Neill of Bahay, contains a series of cracking recipes exploring Filipino food through an Irish cultural lens. @blastabooks

Words: Martina Murray

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