About Bibliocook


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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13 Responses

  1. triona says:

    how’s it going, chicky.. not sure if this will work but if it does .. fantastic

  2. triona says:

    haha, think it works … love the web site. when i get a self-cooking cooker i’m gonna have to start cooking!!!!

  3. Tor and Charlie says:

    Great website – your boyfriend must be very fat and contented!

  4. Caroline says:

    Tor and Charlie: we’re working on it!

  5. Elaine says:

    Great website. Hope to see you end of August!

  6. Cloud says:

    Nice site – added you to both the Irish PlanetOfTheBlogs.com and the NZ http://www.gen.nz aggregators.

  7. Meryl says:

    How much Baking Powder is needed is I do not have Self Raising Flower, and a ups of Self Raising Flour is needed?

  8. Caroline says:

    Hi Meryl – normally I use one teaspoon of baking powder to every cup of plain flour and it works fine. Check your baking powder packet too.

  9. Jeremy says:

    Does anyone know where to find a comprehensive list of Australian seasonal food on the internet or in a book?

  10. Caroline says:

    I know that Stephanie Alexander’s The Cook’s Companion does mention seasonal availability in each section but I don’t know if she puts it into a proper (and more useful!) list. You could make your own line-up of available produce from the tables on Sydney Postharvest Laboratory website here. Do let me know how you get on.

  11. glenda joy says:

    I have offered to do individual chocolate truffles in a box for each guest at my daughter’s wedding next year. How long in advance can I make them and should I avoid cream and raw egg? Do I need to use cake crumbs to stop it just spreading all over my hands after rolling the first few? Have you any hints or recipes you could share with me? Some recipes on the internet say use cupfuls of chocolate chips, but how do you convert that when using chocolate bars? Any advice would be appreciated.

  12. Caroline says:

    That’s a lovely thing to do, Glenda. Hope your daughter appreciates it! When in doubt, always trust Delia and – of course – she has a recipe for Home-made Chocolate Truffles with several variations. Best thing about making truffles in advance is that you can freeze them in a well-sealed container – but beware of keeping them in the freezer for too long. About two months would definitely be enough. When defrosting them, follow the great advice at the website for Richard Donnelly Chocolates (scroll down on this page until you get to the section on Refrigeration and Freezing of Perishable Chocolate Bonbons. I used to make and freeze chocolates a lot when I still lived at home (Darina Allen’s recipe for Mary Jo’s Chocolates was a particular favourite) and his advice for avoiding condensation is the most straightforward and logical that I’ve ever seen. Best of luck and enjoy the wedding!