“Farmhouse cooking with a bit of Cordon Bleu thrown in” is how Richard Corrigan describes his cooking – and there’s really no better way to describe the Irish-born chef’s honest, simple, yet elevated cuisine. As befits someone who grew up on a farm, seasonality figures large in these Irish-accented recipes, which are particularly strong on fish dishes and desserts.
from the publisher
In The Richard Corrigan Cookbook he expands on his philosophy of using the freshest of home-produced ingredients, determined chiefly by season, and encourages the home cook to create wonderful, flavourful dishes. A classic cookbook with the emphasis on flavour, it is organised by season, and is illustrated with beautiful original photographs of Ireland and mouth-watering colour photographs of Richard's food. Richard's personal introduction discusses how his culinary beliefs were formed during his childhood in Co. Meath and will demonstrate how such wonderful food can be accessible for the home cook.