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Product Identifiers
PublisherGill Books
ISBN-100717175642
ISBN-139780717175642
eBay Product ID (ePID)242835565
Product Key Features
Book TitleCook Well Eat Well
Number of Pages288 Pages
LanguageEnglish
TopicGeneral, Courses & Dishes / General, Specific Ingredients / General, Entertaining
Publication Year2017
IllustratorYes
GenreCooking
AuthorRory O'Connell
FormatHardcover
Dimensions
Item Height1 in
Item Weight39.4 Oz
Item Length9.8 in
Item Width7.1 in
Additional Product Features
Intended AudienceTrade
LCCN2018-302386
Dewey Edition23
Dewey Decimal641.5
SynopsisRory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat., Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious André Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTÉ TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining., I sometimes get asked, 'How do I create a balanced menu?' Or people will say to me, 'I am never confident about what I should serve with what.' This is what this book is all about. The object of the exercise is to compose a menu that will nourish and delight and that will leave diners feeling satisfied rather than overfed and exhausted. Welcome to Cook Well, Eat Well. Book jacket., Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.
LC Classification NumberTX714.O267 2017
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