Some Recent Publications

Authors: Caroline Hennessy and Kristin Jensen

Foreward: Darina Allen

Publisher: New Island

As craft brewing and cider making grows in Ireland, there is a large audience of drinkers and brewers looking for information, advice and guidance that relates specifically to Ireland. Sláinte: The Complete Guide to Irish Craft Beer and Cider covers everything from the basics of how beer and cider are made to profiles of the people and stories behind the microbreweries that are fuelling Ireland’s craft beer revolution, all the way through to tips on matching beer and cider with food and Irish farmhouse cheese and recipes that incorporate craft brews. Whether you’re an experienced aficionado or a new craft beer convert, there’s something for everyone in this book.

Author: Ross Lewis

Recipe Editor: Orla Broderick

Editor: Ross Golden-Bannon

Publisher: Gill&MacMillan

This visual feast of a book showcases the exacting quality of the cooking at Chapter One, together with the Irish producers and staff who give the restaurant its heartbeat and whose photographic portraits bring that lifeblood to these pages. Chef-proprietor and author Ross Lewis’s passion for what he does, the integrity of his vision and the flair with which he runs his restaurant will be enjoyed on every sumptuous page. Each recipe has been meticulously edited by IFWG member and former Chairperson Orla Broderick (who also works very closely with Neven Maguire on all of his cookbooks), while the overall project was overseen by the eagle-eyed Ross Golden-Bannon, another IFWG member and former editor of Food & Wine Magazine. A truly stunning book thanks to Barry McCall’s food photography and portraits of key restaurant staff and food producers, Chapter One: A Story of Irish Food is a fitting tribute to the achievements not only of one of Ireland’s leading restaurants but of the Irish food industry as a whole.

The ICA Book of Home and Family: Practical Know-How and Pearls of Wisdom from Irish Women

Mar 10, 2014

Author: Irish Countrywomens' Association

General Editor: Aoife Carrigy

Publisher: Gill&MacMillan

What The ICA Cookbook did for your kitchen, this book will do for your whole home, providing clever tricks, special touches and precious know-how for the next generation of homemakers. But as the kitchen is the heart of most homes, there is still plenty of new material contained in these pages for committed foodies. Literally hundreds of Irish women share their practical tips, short-cuts and precious first-hand experience on how to make a house a home, with the information being collated under the guidance of general editor and IFWG Secretary Aoife Carrigy. Whether you are looking for a tip to remove a stain from your dress or a quiet word of wisdom on marital harmony, a ‘how-to’ for taking a geranium slip or inspiration for a home-made gift, you can trust the ICA’s advice to be practical, down-to-earth and achievable. Whether your home is in a rented apartment or a mortgaged semi-d, whether you live alone, share with other adults or head up a family household, there’s something for all of us to learn from the collective experience of the mammies of Ireland and their mammies before them.

30 Years at Ballymaloe

Mar 10, 2014

Author: Darina Allen

Foreword: Alice Waters

Publisher: Kyle Books

When IFWG member Darina Allen and her brother Rory O’Connell first opened the doors to the Ballymaloe Cookery School in 1983 it was the culmination of several years of planning and with a good deal of trepidation. Now, 30 years on, Ballymaloe is not only Irelands’ longest running cookery school but has become globally renowned for its courses, with past guest chefs and pupils that include Claudia Roden, Thomasina Miers, Madhur Jaffrey, Rose Gray and Ruth Rogers. This award-winning new book charts the life of the school and pays tribute to the place and the people that have taught and learnt there. Recipes include favourites from over the years alongside over 100 never-before published ones. With sections that include butchery, game and versatile vegetables, plus gorgeous photography from Laura Edwards, this stunning book is a celebration of the last three decades of Ballymaloe and a taster of the next chapter in its history. Thirty Years at Ballymaloe recently won Best Irish Cookbook at the Bord Gais Energy Irish Book Awards.

Author: Georgina Campbell

Publisher: GCGuides/Epicure Press

Back by popular demand, this ‘glovebox bible’ has emerged from a spell as an online-only guide with this new handy companion to Ireland’s leading independent hospitality and food website, Ireland-guide.com. Georgina Campbell is a longtime member of the IFWG and was recently appointed its current President. Her definitive guide for the discerning traveller in Ireland leads readers to all of the best places to eat, drink and stay throughout Ireland – and this neat new edition also includes much else for food lovers to enjoy along the way. Whether you’re looking for the best of hotels, restaurants, cafés, pubs, country houses, guesthouses and farmhouses or information on local and artisan foods, you’ll find choices here at all price ranges. Brief, accurate descriptions based on anonymous visits summarise all the best establishments throughout Ireland north and south, with more detailed information on the Ireland-guide.com website and app. With country and county maps placing entries into their local context, this is an ideal reference for when you’re away from your desk and mobile coverage is infuriatingly absent, or to keep in the car or beside the phone.

Celebrating Irish Salmon

Mar 10, 2014

Author: Mairin ui Chomain

Publisher: Artisan House Editions

The salmon has been part of Ireland’s natural heritage for over 10,000 years. Down through the millennia, this ‘silver treasure’ has been caught and eaten, bartered and traded, celebrated in myth and lore. Celebrating Irish Salmon presents over 100 recipes by acclaimed seafood chef and IFWG member Máirín Uí Chomáin, with contributions from Ireland’s Michelin-starred restaurants and other cutting-edge chefs on the island, as well as from salmon smokehouses and fisheries. Connemara native Máirín Uí Chomáin is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics. She is also something of a seafood specialist, having published specialist cookbooks on mussels, oysters and other fishy treats. In her latest book, fisheries scientist Ken Whelan provides contextual notes on the history of salmon in Ireland, and Walter Pfeiffer’s photography makes the dishes virtually leap off the page. Celebrating Irish Salmon will appeal to the passionate amateur chef, the novice and the busy household cook alike.

Author: Marco Roccasalvo

Editor: Lizzie Gore-Grimes

When Marco Roccasalvo, chef-proprietor of Campo de' Fiori in Bray, Co Wicklow, moved to Ireland from his native Italy he realised that although many of his beloved Italian ingredients weren’t available in Irish shops, he could still create authentic Italian dishes. In what is the second cookbook to be penned by Marco, he shares the secrets of creating delicious Italian food at home using the everyday ingredients we are all familiar with. A generous sort of fella, he also invited family, friends and well-known names to contribute their favourite recipes, so that this cookbook is also a chance to discover what Ross Lewis, Manuela Spinelli, Ciaran Nagle and Asheesh Dewan like to eat at home. The recipes have been gathered together to suit every purse and every cooking ability, and are illustrated with photography from Harry Weir and edited by IFWG chairperson Lizzie Gore-Grimes. A generous €1 will be donated from the sale of each book to the Irish Institute of Clinical Neuroscience (IICN) to fund brain research.

From Lynda's Table

Mar 10, 2014

Author: Lynda Booth

Editor: Kristin Jensen

Publisher: DCS Publishing

A hugely experienced chef who has been teaching her craft for more than a decade, Lynda Booth is director of Dublin Cookery School. Having originally trained and worked as a chef at Ballymaloe House for three years, her work took her abroad before to work in restaurants in Canada (Four Seasons) and Italy (Relais Chateaux Hotels). Later, she gained a coveted spot working for Raymond Blanc in his Michelin two-star restaurant Le Manoir aux Quat’Saisons in Oxford, England. Today Lynda teaches full-time at the school along with the support of her course tutors, who include such illustrious names as Neven Maguire (TV chef & multiple award-winner for Best Chef & Restaurant of the Year) and Atul Kochhar (the first chef to win a Michelin star for Indian food and co-owner of Dublin’s Ananda). Past guest tutors have included David Thompson, chef-proprietor of London’s Nahm and author of the definitive tome, Thai Food. This range of culinary influences as well as Lynda’s infectious passion for food and cooking and her meticulous attention to detail come through onto the pages of this handsome book, brought to life with the photography of Joanne Murphy. The book is copy-edited by IFWG member Kristen Jensen, an experienced editor of cookbooks. Other Irish cookbooks which Kristen have edited this year include:

The Irish Beef Book

Mar 10, 2014

Author: Pat Whelan and Katy McGuinness

Publisher: Gill & Macmillan

This book aims to be the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it, and does a pretty good job of nailing that aim. Pat Whelan, Ireland’s foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available. Food writer and IFWG member Katy McGuinness shows you how to create delicious dishes using every part of the animal with recipes selected to ensure that this is the only guide to cooking beef that the domestic cook will ever need. The classics are all included, as are quick and easy midweek suppers and more complex dishes for leisurely weekend entertaining. There is a whole section devoted to the perfect steak, and the chapter on roasting removes the fear factor from Sunday lunchtime once and for all. With beautiful photography by Joanne Murphy taken on the farm as well as in the kitchen, this unique book is one to celebrate.

Author: Biddy White Lennon and Evan Doyle

Publisher: O’Brien Press

Wild Food reveals the secrets of how to identify, pick, preserve and cook the wild foods that grow in our hedgerows, woodlands, hillsides or seashore. These foods for free can be enjoyed fresh, preserved for cooking with creative recipes all year round, or given as gifts from your kitchen. Food writer and IFWG member Biddy White Lennon joins forces with Evan Doyle of Brook Lodge Hotel, where Ireland’s first and only certified organic restaurant, The Strawberry Tree, takes pride of place. Their book guides you through the secrets of foraging throughout the seasons, from early spring to late autumn, featuring the flavours of: nettle, wild garlic, dillisk, carrageen, sea beet, samphire, sorrel, elderflower, hawthorn, sea lettuce, wild strawberries, bilberries, chanterelle, field mushrooms, blackberries, cep, damson, rowanberries, crab apple, herbs, elderberry, rose hips, hazelnut and sloe. Illustrated with photography by Evan Doyle and supplemented with 60 seasonal recipes, including traditional favourites and current specialities from Strawberry Tree Restaurant, this pocket-sized handbook is a timely guide for the new wave of Irish foragers.

The Easy Food Christmas Annual

Mar 10, 2014

Author: Dee Laffan

Publisher: Zahra Publishing

No it’s not a cookbook, but this annual food magazine might be worth popping on the list nonetheless. The Easy Food Christmas Annual aims to provide you with the complete cooking and recipe guide to the Christmas season. This special issue is double the size of the monthly issue with nearly 200 recipes inside for all your festive food needs. With sections for counting down to Christmas and getting organised; festive entertaining with party food and drink ideas; easy holiday recipes to get you through the month of December; Christmas baking with delicious chocolate recipes and alternative Christmas cakes; a Christmas feast menu allowing you to pick and mix options; and a week's worth of leftover meal solutions to use up all ingredients; and of course, all dietary requirements are covered from vegetarian to diary-free. No Christmas Annual would be complete without a gift guide and this one is perfect for the foodie in your life... or for you if you’re looking for hints to drop. Throughout the magazine there are lots of handy tips, competitions, expert advice from contributors like IFWG member Caroline Hennessy and chef Derry Clarke and step-by-step recipes with corresponding YouTube videos... it's packed full.

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Michelle Darmody: Baking with almonds

 

Recipes this week are orange blossom and almond cake, almond macaroons and sunken prune tarts.

The Irish Food Writers’ Guild is grateful to the Herbert Park Hotel for their ongoing generosity in hosting our regular meetings in their excellent facilities.

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