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Whole Catch shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling Moore will change how you think about seafood.
There are few dishes that can’t be improved by the addition of a pickle – and few fruits and vegetables that can’t be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat, serve and use each pickle in surprising ways, Caitlin Ruth puts the fun into Funky to pack your plate with flavour.
Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn’t fully authentically Chinese, but neither is he. His book, ‘Wok’, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi’s favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You’ll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes.
In Blasta Books #5: Soup, authors Blanca Valencia, Dee Laffan & Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.
Cultures and cuisines have many differences, but one thing they all have in common is cookies. No matter the country, cookies evoke fond childhood memories and feature in many holidays and celebrations. But there’s more to this book than just a sweet treat. Author Jess Murphy is an official High-Profile Supporter of the UNHCR (the UN Refugee Agency), with whom she works to raise awareness and to advocate for refugees. For this book, she has worked with refugees around Ireland to collect and share their recipes as well as immigrants who have made Ireland their home. Meanwhile, author Eoin Cluskey has tested all the recipes at his Bread 41 bakery in Dublin. This is a little book with a big heart, showing that food knows no borders.
Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos? These are the authentic flavours of Mexico, from real corn tortillas to smoky chillies, matched with the best of Irish produce. There is something for everyone here, whether you’re a carnivore, vegetarian or vegan. Your taco night is about to get taken up a level.
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