Publisher: Atrium, Attic Press Ltd
Denis Cotter is chef and co-founder of the internationally renowned vegetarian restaurant Cafe Paradiso in Cork City. This is his second book. His first The Cafe Paradiso Cookbook is full of exciting recipes from the restaurant while this cookbook is seasonal home food.
Denis is a strong believer that food should be enjoyed at its very best and treated with great respect, not hidden in masses of flavours but complemented by ingredients. This is what seasonal cooking is all about.
Full of enticing dishes which would tempt the most avid carnivore, including Poached Courgette Flowers with Herb Ricotta Stuffing in a Tomato and Basil Broth, Pan Fried Mushrooms in Sage and Cider Cream with a Potato, Parsnip and Wild Rice Cake. Carrot and Chestnut Cannelloni with Watercress Cream and for dessert Oven Roasted Peaches with Lavender and Honey Ice-Cream and Pistachio Biscotta.
Unlike most seasonal cookbooks this one begins with the abundance of late spring and ends with early spring and all its promises. Also included is a chapter on outdoor eating. Recipe introduction are informative and amusing, while the recipes are clear and well thought out. The book is brilliantly presented with lots of bold photograph of ingredients and dish.
Simply a great seasons cookbook.