Bøger udgivet af Nine Bean Rows Books

This book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. With this collection of new and evolved recipes coupled with the core elements that are the building blocks of the kitchen, you will be able to bring a touch of Paradiso to everything you cook.

Born in Hong Kong but raised in Buncrana, Co. Donegal, Kwanghi Chan‿s book, Wok, will break new ground as the first Irish-Chinese cookbook to be published. The book is broken down into eight sections ‿ dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet ‿ with three recipes in each.

In Cook: Traditional Irish Cooking with Modern Twists by Graham Herterich, beloved Irish classics feature alongside modern versions updated with the flavours and ingredients available to us now.

Seed to Supper takes you through every stage of food's journey from its start as a seed in the soil to the table via the kitchen and everything - and everywhere! - in between.

An Irish Food Story looks at history, culture and identity in Ireland through 100 foods. From farmhouse cheese to Findus Crispy Pancakes and everything in between, Jp McMahon shows that we truly are what we eat.

In Ireland, a pint – having one, going for one, buying one – is a cultural institution. It’s about so much more than 568ml of beer in a glass. But how did a simple pint become such a phenomenon? In A Compendium of Irish Pints, Ali Dunworth delves into the culture, customs and craic surrounding pints in Ireland, from airport pints to unplanned pints, pints for celebrations and pints for commiserations, festival pints, quiet pints, crisps and pints and everything in between.

Each recipe in Socafro, from Afro-Trini macaroni pie to Alistair Jeje's take on jollof rice, tells a story reminiscent of his childhood memories, reflecting his West African and Caribbean dual heritage.

Sham Hanifa's multicultural background is the perfect representation of the Malaysian society that he grew up in, with Chinese and Thai influences from his maternal side and Indian and Malay influences from his paternal side. This is all reflected in Sham's food, which combines these cultures, cuisines and flavours.

Celebrating ten years, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning Dublin gastropub.

Whole Catch shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling Moore will change how you think about seafood.

There are few dishes that can't be improved by the addition of a pickle - and few fruits and vegetables that can't be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat, serve and use each pickle in surprising ways, Caitlin Ruth puts the fun into Funky to pack your plate with flavour.

In Irish Kitchen Cocktails, industry pro Oisin Davis shows you how easy it is to make cocktails with Irish spirits using everyday kitchen equipment.

Butter Boy is the complete collection of all 152 articles and over 450 recipes of Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.

Masarap is the exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines, which is hugely underrepresented.

Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some of the most wasted food items in our homes.

The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland's food world. Compiled by Gather & Gather, all proceeds from this book will go to the Peter McVerry Trust, the national housing and homelessness charity, helping them to change more lives and give more people a home of their own.

In Blasta Books #5: Soup, authors Blanca Valencia, Dee Laffan & Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.

Cultures and cuisines have many differences, but one thing they all have in common is cookies. But there‿s more to this book than just a sweet treat. The authors worked with refugees and immigrants who have made Ireland their home to collect and share their recipes, showing that food knows no borders.

Russell Alford and Patrick Hanlon are obsessed with anything that can be put in a deep-fryer. They've taken familiar favourites, chipper classics and the flavours we can‿t get enough of these days and have created the ultimate version of every recipe, from the perfect chips to Korean fried chicken.