The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.

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Bibliographic Details

Title: The Joy of Food: A Celebration of Good Things to Eat
Publisher: Gill Books
Publication Date: 2021
Language: English
ISBN 10: 0717189848
ISBN 13: 9780717189847
Binding: Hardcover
Condition: good

About this title

Synopsis

'What a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam Ottolenghi

This is the book Rory O’Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result.

Accompanying the recipes are Rory’s charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.

The Joy of Food is, quite simply, a book for every food lover’s home.

'Take it from me, the foodie in your life with love it' Jenny Greene, 2FM

'The book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish Examiner

'Rory O’Connell’s new book, The Joy of Food, is so much more than a recipe book. It’s a collection of beautiful essays and illustrations, and the sense of joy O’Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liad�n Hynes, Sunday Independent Life Magazine

'The book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk

About the Author

Rory O’Connell is founder of The Ballymaloe Cookery School with his sister Darina Allen and one of its most-loved teachers. He worked for many years with Myrtle Allen as chef at The Ballymaloe House Hotel in Cork as well as with Alice Waters at Chez Panisse in California. In his thirty years of teaching he has taught many of the current stars of the British and Irish cooking scene: Thomasina Miers, Rachel Allen and Stevie Parle.

"About this title" may belong to another edition of this title.

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Bay State Book Company LLC
473 saint paul st, suite 1 (Bay State Books), North Smithfield, RI, 02896, U.S.A.

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