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Marion Butlers began selling chocolate in Dublin's Lad Lane in 1932. Today Butlers Chocolate Cafes are found thoughout Ireland and abroad. This luxurious cookbook is full of wonderful recipes to cook with the best chocolate: cakes, puddings, tarts, parfait ... perfect for their legions of fans!
Eileen Bergin is the founder of the successful Butler's Pantry chain of hand-prepared food retailers whose motto is 'Delicious, Naturally!' The Butler's Pantry Cookbook outlines Eileen's food philosophy - that quality and freshness are of great importance. Divided into the four seasons - plus Christmas, this book provides mouth-watering recipes based on the best ingredients available throughout the year - starters main courses, desserts and snacks! Also included are tips on getting started in the kitchen, the most useful ingredients to have in your cupboard, and catering for friends. The Butler's Pantry has been the recipient of The Bridgestone Award every year since 1995. Fully illustrated with colour photographs, this attractive hardback is perfect for anyone interested in preparing delicious food using only natural and fresh ingredients
Perched on an island off the shores of Cornwall, England, the soaring castle of St. Michael’s Mount has been home to the St. Aubyn family since 1647. For nearly thirty years, Stanley Ager, one of the most esteemed butlers of the twentieth century, ensured that St. Michael’s Mount was an impeccable place to live and a gracious and welcoming one for guests to visit. Revered by everyone from royalty to the estate staff, Stanley Ager considered it his calling to run a home gracefully and efficiently. Several of the men whom he trained at St. Michael’s Mount went on to serve in the Royal Household at Buckingham Palace and at British embassies throughout the world. But you don’t need a manor to benefit from Ager’s wisdom on homekeeping. This carefully detailed, charmingly illustrated, eminently useful volume offers important insights and techniques, including how to: Wipe a glass—or a chandelier—until it sparkles *** Fold napkins precisely—in six different ways *** Polish furniture—or silver—to a mirror finish *** Lay a beautiful table and serve a meal impeccably *** Brush, buff, and maintain any manner of clothes and footwear *** Fold and pack for a trip—for business or pleasure *** Select and pour wine *** Stage “impromptu” romantic picnics *** And, among other graces, open a door soundlessly, roll an umbrella perfectly, and iron a newspaper
The bible of the Irish kitchen, back at last by popular demand First published in 1946, All in the Cooking was a popular textbook in Irish schools until well into the 1970s. It shaped and inspired generations of cooks with its fundamental principles of home economics and classic recipes. With a natural emphasis on local ingredients, All in the Cooking covers everything a home cook could want to make - from soups and sauces to fish and meat dishes, breads, cakes and desserts - and offers invaluable instructions for handling ingredients, organising your kitchen and planning meals. This classic edition of All in the Cooking is a perfect gift for those who remember it fondly from their schooldays, and an essential manual even for the modern kitchen. 'an absolute true gem to add to my cookbook collection' farmette.ie on All in the Cooking
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Sequel to the perennially popular All in the Cooking.
A beautiful hardback following the seasons: Jan-April, May-July, Aug-Oct, Halloween-Christmas. It covers a full range of meals for today's living, will include most occasions - school snacks, main meals, desserts, jams, chutneys, relishes, soups, etc. with photos of fruit before picking and of meals/preserves, etc. and notes on foraging and growing. Drawn on three decades of experience, Fruit on the Table shows the versatility of fruit for jams, pickles, sauces and full meals!
Bread & Butter is a nostalgic tribute to the simplicities of home-baking. The recipes reflect an Irish food heritage, with basic local ingredients and fresh produce, conjuring a romantic insight into a loving home, with the stove at its heartbeat.
Brian McDermott has built a national reputation as a chef on one simple belief - that tasty, healthy food based around traditional recipes and local produce is something every family can make and enjoy. As one of twelve children growing up in Burt in County Donegal, the focal point of the family was always his mother's kitchen table, and that childhood memory of the family coming together and connecting over her home cooking continues to inspire Brian as he shares his own passion for food with others. Whether it's cooking freshly-caught mussels for the fishermen at Greencastle pier or sharing his skills with others at his cookery school, Brian loves to celebrate the best of his home county's warmth and traditions.