Cork University Press

Ard Bia Cookbook -food for modern healthy living

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.

The Tannery Cookbook in 8 part RTE show

  A new 8 part series called Cooking with Paul Flynn will start tonight (Tuesday June 28th at 7pm). The show is based on CUP’s The Tannery Cookbook: An Irish Adventure with Food.

 

Celebrating the best of Irish recipes and native produce, acclaimed chef Paul Flynn from the Tannery in Dungarven, Co Waterford, helps reawaken our passion for home-grown food at its very best.

 

 

 

In this brand new series Paul delves into his past and investigates the key moments in his own food history which influence his cooking today. He relives a trip with the scouts to France, he cooks for the monks in the Mount Mellary Monastery and Paul feeds the Irish Defence forces army on a budget, reliving his time in the FCA. Marrying archive footage with family photos and good food the series shows us how to make cost effective, simple and delicious dinners using Irish ingredients.

http://www.corkuniversitypress.com/

Truly Tasty wins major food award

Truly Tasty: over 100 special recipes created by Ireland's top chefs for adults living with kidney disease published by Cork University Press has won Miriam Polunin Award for Work on Healthy Eating from the UK guild of Food Writers.

 

The other shortlistees were:

BBC Radio 4's The Food Programme: Sugar and the Soda Tax presented by Sheila Dillon BBC Two's E Numbers: An Edible Adventure presented by Stefan Gates (produced by Plum Pictures)

 

 

 

The UK Guild of Food Writers said one of the most deserving projects among the shortlists, Valerie Twomey's Truly Tasty, a cookbook aimed at people living with kidney disease, received the Miriam Polunin Award for Work on Healthy Eating. It is Twomey's first book and was assembled with the help of some of Ireland's most distinguished chefs.

 ISBN 978-185594-214-1, Hardback, €19.95 £17.95, 260 x 198mm, 332pp

http://tiny.cc/55abm

Truly Tasty up against the BBC for major food award

Truly Tasty: Over 100 special recipes created by Irelands top chefs for adults living with kidney disease  by Val Twomey and published by Cork University Press  under its Atrium imprint has been shortlisted by the Guild of Food Writers annual awards, the UK’s most prestigious awards in the field of food writing and broadcasting.
 
Truly Tasty has been shortlisted for the Miriam Polunin Award for Work on Healthy Eating with the BBC Radio 4’s The Food Programme: Pop-up London presented by Sheila Dillon and Tim Hayward and BBC Two’s E Numbers: An Edible Adventure presented by Stefan Gates (produced by Plum Pictures) so it is up against stiff opposition.

The winner will be announced on June 2nd 2011.

http://tiny.cc/55abm

Good Things Café Wins two food awards

Good Things Café in Durrus, West Cork has won a Bib Gourmand award from the Michelin Guide for 2011 and was listed as one of Bridgestone’s 100 Best Restaurants in Ireland. Since 1955, Michelin has awarded its "Bib Gourmand" rating, which highlights restaurants offering "good food at moderate prices." Restaurants must offer menu items priced below a ceiling amount, determined by local economic standards.— Eat Good Things Everyday  by Carmel Somers (ISBN 9780955226137, Hardback, 260 x 198mm, 336pp, €39, £30).

 

 

 

 

 

The entry for Good Things Cafe  in the Bridgestone 100 Best Restaurants states: "Carmel Somers learnt her craft from two little-known but much respected English cooks, Colin White, and Stephen Markwick. Like her mentors, who, she has described as "Good, honest, kind cooks", she herself is a cult figure, and she also cooks a cuisine which is, in many ways, not of its  time - omelette Arnold Bennett; Lobster with garlic, parsley and lemon; lamb kidneys with lime butter; poached cherries with vanilla ice cream. The food in Good Things may not be fashionable, but it is, indeed, good,honest, and kind. It is cooking that is led by ingredients, by interpretation, but also led by history, led by that great school of cookery enshrined by Elizabeth David, Jane Grigson, Patience Grey, and by White and Markwick. Ms Somers carries the mantle of this good and honest cooking, in this little room at the edge of Dunmanus Bay, and it is one of those places where magic can happen, where the day and the food and the wine coalesce into something that is sensusal, sensuous, and maybe even spiritual. Unique, and pure West Cork, of course."

Truly Tasty showcased on TV3 Ireland AM

 

Nutritionist Margot Brennan talks about kidney disease and tells us about Truly Tasty: Over 100 special recipes created by Irelands top chefs for adults living with kidney disease .

Further details on Truly Tasty

Carmel Somers' first television appearance

Carmel appeared on Irish TV3's  Morning Ireland programme this morning. You can watch the clip below of how she cooked kedgeree

Kedgeree

Ingredients
2 eggs, hard boiled and  quartered
Olive oil
1 medium onion, finely chopped
Salt and pepper
1 clove of garlic, finely chopped
2 heaped teaspoons curry
 powder or to your taste
500g undyed smoked haddock fillets, skinned, pinboned and cut into bite-sized pieces
2 bay leaves
Salt and pepper
2 lemons, 1 juiced and
 1 quartered
2 good handfuls of fresh
 coriander, roughly chopped
650g cooked short grain brown rice

Heat the olive oil in a large frying pan or wok over a low heat and add the onion, garlic and bay leaves. Allow to soften without colouring for about five minutes, then add the curry powder and cook for a couple of minutes more.

Next add the smoked haddock and cook for about one minute. Add the lemon juice.
Add the rice to the pan and gently heat through, then add half the coriander and stir in gently. Taste and add more lemon juice and seasoning if needed.

Put into a warm serving dish (or leave in the frying pan) and serve with the quartered lemon and egg arranged around the dish. Sprinkle with the rest of the coriander.   Serve with a green salad dressed with sea salt and good olive oil.

Notes
If you cannot get undyed smoked fish, use fresh haddock or pollock.
You can use leftover cooked chicken instead of fish.
You could make it a vegetable dish by using a mixture of
seasonal vegetables. In the winter a mixture of carrots, turnip and parsnip works well.

  

  Further details on Carmel's book  Eat Good Things Everday

Cornucopia at Home

Today we have published Cornucopia at Home by Eleanor Heffernan and the Cornucopia team. This is a cookbook which has been tipped by The Bookseller magazine to be one of the bestselling cookery titles for Christmas.

Cornucopia at Home, which has been approved by the Vegetarian Society of the UK, contains a selection of the most popular and enduring recipes from the Cornucopia vegetarian wholefood restaurant in Dublin. Cornucopia at Home is for people who like vegetarian food, who like wholefood, who like comforting food, who like health food and who like to cook everything from scratch — Cornucopia at Home    (ISBN 978-0-9552261-4-4, Hardback, 246 x 189mm, 564pp, €39, £30).

Cornucopia’s food aims to achieve a happy union between health and taste. The philosophy of the restaurant is based on the axiom of Hippocrates , “let food be your medicine.” The restaurant was started by Deirdre and Neil McCafferty in 1986 and is about to undergo a major expansion.

The introduction by Deidre McCafferty outlines the philosophy that has been her guiding light over the years of running the restaurant. There is a section on the basic elements of the Cornucopia kitchen both ingredients and utensils. Each section includes an introduction, followed by tips and explanations, the recipes come next.  The book contains delicious and satisfying recipes with consideration for the following dietary requirements: Vegan; Gluten-free; Yeast-free, Dairy-free; Egg-free; Nut allergy and Sugar free. Each chapter contains a variety of recipes suitable for each diet, clearly marked by symbols on each page.

Cornucopia at Home is available at www.corkuniversitypress.com

some advanced reviews...

'A true and inspiring generosity has been created and sustained over more than two decades in Cornucopia, establishing this unique food destination as one of the iconic Dublin addresses. Cornucopia has fed its customers in many ways, giving us great food that speaks of the concerns of the world and its culinary cultures, and inflecting these concerns with the spirit of the city. Deirdre and the Cornucopia team have achieved something of true, enduring value and Cornucopia at home that achievement.'
John McKenna, The Bridgestone Guides

'Packed with recipes and detailed information on the ingredients and fuelled by the spirit of the restaurant it comes from Cornucopia at home will be a very useful reference for anyone wanting to create simple, tasty and healthy food at home.'
Denis Cotter (Cafe Paradiso, Cork) author of Paradiso Seasons and Wild
garlic, gooseberries . and me

Thanks so much for sending Cornucopia at Home --it's staggeringly beautiful and comprehensive

Celia Brooks Brown
Author of World Vegetarian Classics and New vegetarian

www.celiabrooksbrown.com