From: Real Irish Food

I feel like cooking...

Exploring Irish Cuisine

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.

The Café Paradiso Cookbook

The Café Paradiso Cookbook

Denis Cotter

This classic, first published in 1999, brings together Denis Cotter’s top dishes from his famed vegetarian restaurant Café Paradiso, in Cork. The book offers seasonal, local, ingredient-focused recipes which are easy to recreate at home.
The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

Richard Corrigan

“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.
Real Irish Food

Real Irish Food

David Bowers

David Bowers sets out to change minds about Irish food—determined to help cooks bring subtlety, richness, and authenticity where he sees it lacking in recreations of Irish dishes. Including recipes for Irish Sausages, Whiskey Chicken and Roast Goose, and Finglas Irish Stew with Dumplings, Real Irish Food will guide you in preparing delicious meals that take you to Dublin and back with every bite.
Simply Delicious

Simply Delicious

Darina Allen

After the success of the first Simply Delicious edition and the TV series of the same name, Darina Allen gathers more of her classic recipes, made for the everyday cook and intended to banish the intimidation of the kitchen. Allen rejects the idea that meals must be elaborate to be enjoyable and offers over 100 recipes and practical advice for making the ordinary delicious.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Plum and Tamarind Strudel

Bold: Big Flavour Twists to Classic Dishes

Nisha Katona

(1)

"This is quite a wonderful dessert. The sharpness of the tamarind cuts right through the sweetness of the plum. I didn't have Phyllo and used normal pastry and it was fine. Went well with clotted cream and a dusting of icing sugar. Have made this 3 times in the last week it's that good and it reheats well too." ckbk reviewer, Kiwi Rik

Author spotlight

David Bowers

David Bowers

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.

Kelsey Barnard Clark

Kelsey Barnard Clark

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.

Damien Pignolet

Damien Pignolet

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.

Features & Stories

Author profile: Darren Purchese

Author profile: Darren Purchese

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.

Behind the Cookbook: Sydney Seafood School

Behind the Cookbook: 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.

Newsletter: Celebrating the women who taught us to cook + Nisha Katona’s Bold is now live!

Newsletter: Celebrating the women who taught us to cook + Nisha Katona’s Bold is now live!

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.

Author profile: Damien Pignolet

Author profile: Damien Pignolet

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.