It is no exaggeration to say that Ireland boasts some of the best farm ingredients in the world. The books in this collection make the most of them, and offer authentic Irish favorites such as potato cakes, Dingle pie, Irish stew and apple compôte. You will also find many Irish dishes given a modern update. From seasonal vegetarian cooking in Cork, to Michelin-style techniques, to farmhouse cooking, these recipes show the depth of what the Emerald Isle has to offer. Find more Irish Cookbooks on our bookshelf.
For the long Easter weekend, fire up the oven, grab the spices and the mixing bowls, and try your hand at a new bake. This collection includes a sweetly spiced Easter Tea Ring, a beautifully layered Italian Easter pie, and traditional Ukrainian paska.
Curated collections from ckbk's editors
New Yok based food writer and photographer David Bowers writes an award-winning column on grillng for Cabin Life magazine. He is the author of several books, including Bake It Like a Man and Real Irish Food.
Alabama born and bred, chef and cookbook author Kelsey Barnard Clark runs her eponymous catering company in her hometown of Dothan. A lover of Southern French cuisine, she can be seen demonstrating her culinary talents on TV and at food festivals across the US.
Australian chef, cookbook author, and culinary educator for more than three decades, Damien Pignolet is of French heritage and based in New South Wales. His books include Salades, and French, published by Lantern.
A culinary powerhouse, Christine Manfiield is one of the founding influencers of modern Australian cuisine. Through her restaurants in London and Australia, and her global food tours, she has delighted with food from the vast range of both local and far flung locations that inspire her and drive her innovative cooking.
Toronto based Luay Ghafari is founder of Urban Farm and Kitchen, a seasonal garden-to-table food blog and gardening resource. An urban gardener, garden educator, consultant and recipe developer, he is passionate about garden-to-table cooking and living, and sharing his knowledge with clients and through the media.
London-based food writer Eleanor Ford has lived in Indonesia and Hong Kong and has a passion for the region’s food. Her cookbooks, including ‘Fire Islands’ and ‘The Nutmeg Trail,’ and her latest 'A Whisper of Cardamom', combine her insights into the food with a strong sense of place – told with evocative prose and accompanied by great recipes that take you on each journey with her.
British born chef Darren Purchese is Australian patisserie royalty. If you are in Australia you will know of him. If you aren’t you will certainly have heard of Australian Masterchef, the globally watched show on which his complex creations have been set as tie-breaker challenges under his watchful eye and expert guidance. Find out more about Darren’s cookbooks and some of his favorite recipes in Cat Black’s author profile.
St Patrick’s Day, March 17, is an annual opportunity to turn your thoughts towards the emerald isle. A public holiday in Ireland, a celebration of patron saint, Saint Patrick, the date has long been celebrated by Irish communities worldwide. Plus, the story behind the Sydney Seafood School.
Roberta Muir ran the Sydney Seafood School for more than a decade and during that time the school hosted a Who’s Who of top Australian and international guest chefs. In Sydney Seafood School Cookbook, Roberta brings together all the key information you need on buying and preparing fish, together with more than 90 battle-tested chef recipes.
March 8 is International Women’s Day, March 10 is Mother’s Day in the UK. Many of us baked our first batch of cookies and stirred our first pot of something that smelled great to a hungry young tummy, under the watchful eye of the women who kept us fed and watered. These tastes stay with us, they feel right, taking us back to childhood and the ‘best’ chicken pie, lasagne, carrot cake or whatever it may be.
Damien Pignolet has been an influential chef and teacher of cookery in Australia for more than four decades. He trained at the William Angliss College of Catering in Melbourne, and his long career as a chef in and around Sydney at restaurants including Pavilion in the Park, Claude's and Bistro Moncur in Woollahara. He is the author of two cookbooks, French and Salades, both now available in full on ckbk.
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