In From Scratch, Alice Kelly's hotly anticipated debut book, she shares a sweet mix of easy recipes that make baking fun for anyone!
In Jibrin, beloved couple Izz and Eman Alkarajeh share recipes from their award-winning Café Izz and other family favourites that will take you on a culinary journey of their Palestinian homeland.
Born in Hong Kong but raised in Buncrana, Co. Donegal, Kwanghi Chan's book, Wok, will break new ground as the first Irish-Chinese cookbook to be published. The book is broken down into eight... Læs mere
Cultures and cuisines have many differences, but one thing they all have in common is cookies. But there's more to this book than just a sweet treat. The authors worked... Læs mere
Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos? These are the... Læs mere
Russell Alford and Patrick Hanlon are obsessed with anything that can be put in a deep-fryer. They've taken familiar favourites, chipper classics and the flavours we can't get enough of these... Læs mere
This book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. With this collection of new and evolved recipes coupled with the... Læs mere
Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some of the most wasted food items in our homes.
In Masarap you'll find classic dishes such as a adobo and playful recipes with Filipino flavours that highlight Richie Castillo's experience growing up eating Filipino food with Irish... Læs mere
If you take the five basic flavour profiles – sweet, sour, salty, bitter, umami – then add the basic contrasts of a successful dish – smooth, crunchy, zingy, fatty, crispy – you soon realise that using pickles in your cooking can lay down some excellent funky beats.
And for Mains is by Gaz Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life.... Læs mere
Graham Herterich has always been fascinated by giving classic Irish recipes a modern twist. In Bake, his first book, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug.