Cooking in a Bedsitter

When I moved into my first bedsitter in Dublin
I bought myself this book.
At that stage I was doing a BA in English and History
and would have laughed to scorn anyone who suggested
that I might end up cooking for a living.
I bought the book in Parsons on Baggot Street Bridge and
got on the 18 bus to go and get fed by my sister D
in Rathfarnham.
I started to read the book en route and was so enthralled
by it that I totally missed my stop, ended up in Ballyfermot
having to bus it back to Kenilworth.
I afterwards gave my first dinner party ever from that book
(Sole stuffed with Prawns and Trifle) the defining moment
when I decided that I liked cooking.

French Provincial Cooking

My sister D had a copy of this book and it was well thumbed.
A book which can be read for pleasure.
When I started to cook professionally this was the book
I swotted up to try and achieve some degree of knowledge
about cooking.
I used her Chicken Liver Pate endlessly, made it professionally for years. likewise her Bouef Bourguignon and her Terrine de Campagne.
Principally though it is just for the pleasure of reading a beautifully
written book that I would put this at my number one position.

Four Seasons Cookbook

Margaret Costas book is just loaded with ideas.
For every recipe she gives she throws another six in at the end.
This is the essential book to pick up when your mind will no longer
give up a suggestion, and you have someone coming to dinner.

Good Things

This is just what it says it is.
Jane Grigson’s pick of her own favourite foods
and how she cooks them.
It was the only cookbook we had in England during our
first six months living there and I think I have cooked j
ust about every recipe from it.
They all worked.
Greater praise hath no Chef…

Leaves from a Tuscan Kitchen

Michael Waterfield is daughter Caitriona’s Godfather
but were I never to have met him I would still love this book.
Janet Ross loves her vegetables and cooks them with skill
and relish.
This book is more important today than ever before.

The Constance Spry Cookery Book

My bible, every sauce, roasting time, type of cake is given
by the inventor of Coronation Chicken (NOT her best dish).
Keep this not just for reference though, the food she gives
directions for is delicious.

Ballymaloe Cookbook

I am proud to call Myrtle a friend and her book is
now recognised as a classic.
The mother of Irish cooking tells you not only how
to cook superb food but also how important it is to source
the ingredients properly.
Should be compulsory reading in catering colleges.

North Atlantic Seafood

The book for fish, the what and how of the sea.
Reference, inspiration and direction all in one .
I am so grateful it was reprinted a few years ago.
My original copy was in tatters but still essential.

Canteen Cuisine

Strange inclusion this but it was the book I used most
during my latter years in the restaurant.
The section on sauces in the back is simply excellent.
This man knows and loves his onions.