Product Description
This Book Is In French. ... Read more

Product Description
This Book Is In French. ... Read more

Product Description
This is a reproduction of a book published before 1923.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process.We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide.We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Product Description
Written primarily in Greek, 1895/1974 edition.
... Read more

Product Description
Paul Flynn, of the Tannery Restaurant in Dungarvan and weekly food writer in the Irish Times magazine, is renowned for flair, flavours and good food. This exciting cookbook is presented in alphabetical order by the major ingredient. Each chapter opens with a short essay discussing the ingredient followed by three to four dishes which can be made from it. Many dishes are deceptively simple but are guaranteed to broaden the horizons of all who cook. ... Read more

Customer Reviews (1)

Great book, brings Irish cooking to the Modern Age
This is a great book by one of the most innovative chefs in Ireland.He give a good background description on a number of his favourite ingredients.He shows you how to cook some of the best ingredients in Ireland in an innovative and modern way. If you want to move past recipes for bog standard Irish fare like stews and soups this would be worth having.I've over 30 cooksbooks and this ranks near the top. ... Read more

Product Description
Irish-born Flynn, who owns and runs The Tannery restaurant in County Waterford, Ireland, enlivens his first collection of recipes with piquant stories of the culinary lifestyle. More a celebration of food and life, than a straightforward cookbook. In addition to inventive recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, Red Onion, Radish and Butterleaf Lettuce, Flynn also includes more basic soups, sauces, home-made condiments, and decadent desserts. This collection will delight those who love fine cooking with a Hibernian flair and who relish stories cooked up in the life of a chef. ... Read more