Cook Well, Eat Well by Rory O'Connell

  • Mussel and wild garlic omelette (page 8)

    from Cook Well, Eat Well Cook Well, Eat Well by Rory O'Connell

    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Lunch; Cooking for 1 or 2; Entertaining & parties; Spring
    • Ingredients: mussels; thyme sprigs; dry white wine; cream; wild garlic leaves; eggs
    • Accompaniments: Salad of mixed leaves
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0717175642
  • ISBN 13 9780717175642
  • Published Sep 15 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Ireland
  • Publisher Gill Books

Publishers Text

Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.

Other cookbooks by this author