The Joy of Food: A Celebration of Good Things to Eat
This is the book Rory O’Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about. First-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result.
Accompanying the recipes are Rory’s charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.
The Joy of Food is, quite simply, a book for every food lover’s home.
About the Author
Rory O’Connell is founder of The Ballymaloe Cookery School with his sister Darina Allen and one of its most-loved teachers. He worked for many years with Myrtle Allen as chef at The Ballymaloe House Hotel in Cork.
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