Restaurateur Aoibheann Mac Namara has teamed up with food writer Aoife Carrigy to capture the essence of Ard Bia of Nimmos. Ard Bia is one of Galway's most enduring restaurant operations, now housed in one of the city's most iconic restaurant spaces and has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world— Ard Bia Cookbook (ISBN 978-1-85594-221-9, Hardback, 260 x 198mm, 328pp, €39, £35).
The Ard Bia Cookbook is a unique family-friendly cookbook, a source of inspiration for modern healthy cooking, a keepsake for our regular customers, a memento for visitors to Galway and a celebration of the enduring energy of Ard Bia and all involved in it. We believe that the book will be treated in different ways by different readers, or by the same readers at different times. For some, it will be a reference book for basic cooking skills on which they can begin to build a repertoire: how to poach an egg or make your own granola; how to whisk up a mayonnaise, and then turn the whites into meringues for an Ard Bia Mess; how to cook a perfect steak and lovely extras to serve with a full fry. For others, it may offer up some fresh ideas and flavour combinations, or a new take on an old technique: a crimson risotto that uses red wine instead of white; a burger beefed up with anchovies and chorizo; how to preserve your own lemons or ling, or make a rose salt for sprinkling with sumac and pomegranate seeds over slow-cooked torn lamb.
The book represents a day in the life of Ard Bia and the recipes are taken from menus over the last few years, taking the reader through the day, from morning through lunchtime in the cafe to afternoon tea and evening supper or dinner in the restaurant. It also includes a pantry section, where you will find extra explanations: basic techniques like how to cook perfect fluffy rice, alongside more elaborate methods for making your own membrillo, cooking times and temperatures for meat, lists of spices and herbs and how to use them. There is also a seasonal guide to wild food and foraging, an introduction to some of Ireland’s more plentiful fish and recipes for chutneys, preserves and pickles for your pantry.