Category: Read

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A Paradiso Year: Autumn and Winter Cooking by Denis Cotter

Inspiring flavour combinations 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 eating what was known in 1840s Ireland as “Peel’s Brimstone” – the Indian meal imported by British Prime Minister Robert Peel to help the starving Irish. All irony aside, that day I fell in love with Denis Cotter’s cooking and a return trip is long on the cards.

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Jenny Bristow: A Taste of Sunshine **

An inviting and unthreatening recipe book 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 go overboard, though, and the recipes certainly don’t suffer.

Rachel’s Favourite Food for Friends by Rachel Allen

Well worth a browse First there was Myrtle Allen who was responsible for 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 through to the wider public in Ireland. Now it’s the turn of a third generation and Rachel Allen is successfully following in the television footsteps of mother-in-law Darina.

Rachel’s Favourite Food for Friends by Rachel Allen

Well worth a browse First there was Myrtle Allen who was responsible for 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 through to the wider public in Ireland. Now it’s the turn of a third generation and Rachel Allen is successfully following in the television footsteps of mother-in-law Darina.

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Unwrapped: Green and Black's Chocolate Recipes edited by Caroline Jeremy

Will not disappoint Since I first saw this book in our local Oxfam shop in Dublin I’ve been having lustful thoughts about it. Green & Black’s 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. It’s taken some time but I finally bought my own copy and my first impressions did not deceive.

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Unwrapped: Green and Black’s Chocolate Recipes edited by Caroline Jeremy

Will not disappoint Since I first saw this book in our local Oxfam shop in Dublin I’ve been having lustful thoughts about it. Green & Black’s 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. It’s taken some time but I finally bought my own copy and my first impressions did not deceive.

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2005 World Food Media Awards winners

Taste by Dean Brettschneider and Lorraine Jacobs I was delighted to see that a New Zealand book that I’ve written about here – Taste: Baking with Flavour by Dean Brettschneider andLauraine Jacobs – took gold in its category (Soft Cover Recipe Book under US$25) at the 2005 World Food Media Awards in Adelaide last weekend. Stephanie Alexander received honours on home ground for her revised and updated The Cook’s Companion, tying with an American book, The Breath of a Wok by Grace Young and Alan Richardson, for the Best Food Book award. Barbara of Auckland’s Winos and Foodies had picked Plenty by Gay Bilson in this category and, immersed in it at the moment on her recommendation, I can see why.