 |
|
13.06.03
Paul
and Jeanne Rankin's New Irish Cookery
140
new and traditional recipes using the best produce from Ireland
Irish
hospitality is the stuff of legends, so it's only natural that Ireland
is home to some of the best food and drink money can buy. This new
collection, from a husband-and-wife team who specialise in Irish
cuisine, is filled with traditional and modern recipes created to
make the most of the very best Irish produce.
Paul
and Jeanne Rankin's recipes take their influences from their many
culinary journeys across the world, whilst retaining an authentic
spirit, reflecting their shared passion for cooking with fresh and
tasty Irish ingredients.
New Irish Cookery is a comprehensive compilation of simple dishes,
featuring over 140 of the Rankin's favourite recipes. Many are revised
and updated from Paul and Jeanne's vast collection and the book
also includes brand new recipes from their Gourmet Ireland series
and from Ready Steady Cook.
In this delightful book, Paul and Jeanne have given many of their
favourite traditional Irish dishes, such as Colcannon Cakes and
Irish Stew, a fresh and modern twist. They also present tantalising
new recipes, including Spicy Leek and Goats' Cheese SoufflΓ©s
and Sticky Toffee Puddings with Bushmills Butterscotch Sauce - dishes
that promise fantastic results.
Beautifully illustrated with over 80 stunning colour photographs
and a helpful section on how to buy the very best Irish produce,
New Irish Cookery is a celebration of high-quality, simply mouth-watering
food.
Release
date: 11th September 2003
RRP: Β£19.99 (hardback)
ISBN: 0563 488 786
Notes
to Editors:
A
regular on Ready Steady Cook, Paul Rankin also has a successful
restaurant and business, which he runs with his wife and fellow
chef, Jeanne Rankin, in his native Belfast. Paul left Belfast to
travel the world in 1980, meeting Jeanne along the way. Together
they embarked on a culinary journey and later set up their first
restaurant, Roscoff, which won Northern Ireland's first Michelin
star. In 1999 they refitted the premises and reopened as Cayenne
- a restaurant with a more informal feel. Paul and Jeanne have appeared
together in three series of Gourmet Ireland and have published two
successful Gourmet Ireland books.
|
|
|
