Summer holiday time is fine when the weather is good and we’re all outdoors with sun hats and shorts. But, when the wind changes, the showers arrive and a general air of grumpiness pervades...
Category: Food Books
Three Irish books for summer eating: No-Bake Baking, Wholesome, Where to Eat & Stay on the Wild Atlantic Way
Summer’s here, kids – what are we going to eat? There are a few Irish books floating round at the moment which might help you to make some decisions in that regard. 1. The...
I am a big fan of Michael Pollan’s writing. I was first grabbed by 2008’s In Defence of Food, which led me to The Omnivore’s Dilemma from 2006. These books – absorbing, fascinating, infuriating and entertaining – are great reading. Pollan may be writing about weighty things but he wears his learning and research lightly.
The ninth edition of the Bridgestone Irish Food Guide has arrived and it’s overflowing with smokehouses and bakeries, markets and farmshops, gastropubs and country houses.
Great research is the key to Mark Kurlansky’s The Food of a Younger Land. The subtitle – A Portrait of American Food–Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation’s Food Was Seasonal – explains the what of the latest book on food from the author of Salt, Cod and The Big Oyster.
Despite its title, this is not the kind of book that you’ll pick up if you’re really wanting to learn how to cook. Cooking Lessons could as easily be titled Life Lessons, the kind of things that you learn as you experience – in journalist Daisy Garnett’s case – a few years spent working in New York, a series of disastrous boyfriends and thinking time sailing across the Atlantic en route to resuming life back in England.
A Day at elBulli by Ferran Adrià, Juli Soler, and Albert AdriàThe demand for seats at Ferran Adrià’s elBulli restaurant in Northern Spain is such that only a fraction of the people who want to will ever get to eat there. Its pedigree is well known – three stars from Michelin, a chef who is the king of molecular gastronomy, two million requests a season for only 8,000 places, four times named best restaurant in the world.