Hardcover. 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 OttolenghiThis is the book Rory OConnell 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 Rorys 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 lovers home. Take it from me, the foodie in your life with love it Jenny Greene, 2FMThe book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food Clodagh Finn, Irish ExaminerRory OConnells new book, The Joy of Food, is so much more than a recipe book. Its a collection of beautiful essays and illustrations, and the sense of joy OConnell takes form this time spent in the kitchen will leave you feeling uplifted and comforted. Sarah Caden and Liadan Hynes, Sunday Independent Life MagazineThe book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug. Claire McKenna, Alive and Kicking, Newstalk The Ballymaloe Cookery School teacher and TV chef celebrates everything he is passionate about in his latest cookbook: first rate ingredients and the pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rorys charming illustrations and personal essays in praise of everything from hazelnuts to the humble hen. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

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Bibliographic Details

Title: The Joy of Food (Hardcover)
Publisher: Gill, Dublin
Publication Date: 2020
Language: English
ISBN 10: 0717189848
ISBN 13: 9780717189847
Binding: Hardcover
Condition: new

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.

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ABC BOOKS LIMITED
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