When we think of Irish cuisine, we tend to think of hearty and satisfying meals. However when it comes to cooking, all too often these dishes are ignored in favour of seemingly more exotic choices.
Now with the aid of the Rankins, a husband and wife team who specialise in Irish food, New Irish Cookery aims to open your eyes to the wealth of tasty and comforting recipes made from the very best of Irish produce.
This compendium of over 140 mouth-watering recipes features not only delicious new ideas such as Spicy Leek and Goats' Cheese Soufflés and Sticky Toffee Puddings with Bushmills Butterscotch Sauce, but also contains many traditional dishes like Colcannon Cakes and Irish stew with a modern twist.
Wonderfully illustrated with over 90 stunning colour photographs and a useful section on how to buy the very best of Irish produce, New Irish Cookery is a celebration of high quality and mouth-watering food.
A regular on Ready Steady Cook, Paul Rankin also has a successful restaurant and business in his native Belfast, which he runs with his wife and fellow chef, Jeanne. Paul left Belfast to travel the world in 1980, meeting Jeanne on the way.
Together they worked in London, California and Canada, and on their return to Belfast, set up their first restaurant, which was re-fitted in 1999 and re-opened as Cayenne, an award-winning restaurant with an informal feel. In addition Paul and Jeanne have four cafés, all supplied by their own bakery, as well as a neighbourhood restaurant called Rain City .
During the 1990s Paul and Jeanne appeared together in many TV programmes, as well as The Rankin Challenge and three series of Gourmet Ireland, and have published two successful Gourmet Ireland books. New Irish Cookery (hb) was published in September 2003.
ISBN: 0563 52248 8
Price: £12.99 (PB)