Rory O'Connell The Joy of Food

€24.99

Code 9780717189847

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 Ro..

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Description: Binding: Hardback
Date Published: 02 Oct 2020
'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 Liadan 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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Reviews

'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 Liadan 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

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