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All in the Food: 75 Years of Cathal Brugha Street

Availability: Out of Stock
ISBN: 9781847178688
AuthorCullen, Frank
Pub Date10/10/2016
BindingHardback
Pages224
CountryIRL
Dewey641.5
Publisher: O'Brien Press Ltd
Quick overview A celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from top chiefs, including Darina Allen, Michel Rouz Jr, Neven Maguire, Ross Lewis and Dylan McGrath, along with contributions by some of Ireland's rising stars.
€24.99

Cathal Brugha Street is one of the world's most famous culinary schools. Founded in 1941 it has taught generations of chefs who have become household names. This celebration of its amazing 75 years includes recipes from top chiefs who trained or taught there, including Darina Allen, Richard Corrigan, Michel Roux Jr, Neven Maguire, Ross Lewis and Dylan McGrath. From starters, mains and desserts to a great cocktail selection, there's something for home cook and expert alike. Sections include: * Major Irish chefs with signature dishes from their restaurants. * Classical dishes to contemporary cooking, including suggested wines and artisan beers for each course. * Starters, main courses, desserts, bakery, cocktails, table decorations and setup for home parties. * Artisan food and key industry food producers. * The future of food: from molecular gastronomy to sustainability

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Product description

Cathal Brugha Street is one of the world's most famous culinary schools. Founded in 1941 it has taught generations of chefs who have become household names. This celebration of its amazing 75 years includes recipes from top chiefs who trained or taught there, including Darina Allen, Richard Corrigan, Michel Roux Jr, Neven Maguire, Ross Lewis and Dylan McGrath. From starters, mains and desserts to a great cocktail selection, there's something for home cook and expert alike. Sections include: * Major Irish chefs with signature dishes from their restaurants. * Classical dishes to contemporary cooking, including suggested wines and artisan beers for each course. * Starters, main courses, desserts, bakery, cocktails, table decorations and setup for home parties. * Artisan food and key industry food producers. * The future of food: from molecular gastronomy to sustainability

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