Tuesday 23 January 2018

Dine from a top chef's menu

Georgina Campbell

Who wouldn't be glad of a bit of inspiration and guidance from the likes of Ross Lewis (Chapter One), Catherine Fulvio (Ballyknocken House and Cookery School), Derry Clarke (l'Ecrivain), Domini Kemp (Itsa4), Neven Maguire (MacNean House and Restaurant) and Rachel Allen, to name just a few chefs who have each contributed recipes for a three-course meal to new book Truly Tasty (Atrium, €19.95)?

Atrium is an imprint of Cork University Press, known for its portfolio of cookbooks. They include Carmel Somers' modern classic Eat Good Things Every Day, inspiring vegetarian books from Denis Cotter of Café and Eleanor Heffernan of Cornucopia, and Dianne Curtin's evocative stories of artisan food producers, The Creators -- The Individuals of Irish Food.

What these books all have in common, apart from excellent writing, is great photography and design, so you get books that you'll enjoy for many years.

So it should come as no surprise that Truly Tasty is both beautiful and practical. It is also unique, compiled by kidney transplant recipient Valerie Twomey as part of her campaign to promote organ-donor awareness -- all royalties go to the Irish Kidney Association.

More than 30 top Irish chefs have created special recipes for the book, which would make a great present for anyone with kidney disease. Edited by Irish Food Writers' Guild member Lizzie Gore-Grimes and with beautiful photography by Hugh McElveen, Truly Tasty is backed up by a team including Cork journalist Brian Moore, who interviewed every chef for the book.

Used together as intended, the three-course meals allow kidney patients to escape the usual limitations of the renal diet sheet, and individual dishes will appeal to the ordinary cook, too.



Irish Independent

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