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Blood. The Irish have been dining on it for centuries and they love it. It has sustained warriors in epic battles, staved off hunger, offered protection from bad luck and provided sustenance during winter. It’s been drawn from living animals and caught from dead ones, stuffed into guts and boiled until cooked or stirred into bloody porridges over turf fires. It’s even in the mortar of castle walls. Mostly we know it as the moody melange of blood and guts that completes the breakfast fry. But this food is older than potatoes, soda bread, whiskey, stout and coddle. Blood is an ancient food from a time when the Irish diet was one of milky, oaty, salty things. No surprise, then, that the best puddings are made when all four unite to form a singularly perfect food. Yet Ireland’s ancient tradition of consuming the fresh blood of animals as food is in danger of disappearing forever, and with it an intricate, nuanced foodway that ties together the history of Ireland, its people and their communities, rituals and recipes, craft and custom. Blood, Guts and Black Pudding charts the complete history of Ireland’s great pudding tradition, from pre-Christian times to the modern era, celebrating the many ways blood has been cooked, eaten and enjoyed, and questions what else is lost when the blood is gone.

Authors Anna Cabrera and Vanessa Murphy met in 2008 and quickly realised that their love for all things food, wine, sangria, vermouth and all the rest made them a perfect match.Anna, a native of Barcelona, moved to Ireland in 2001, while Vanessa had lived in Spain on and off over the years. It's safe to say their love of all things Spanish is in their blood. While there was already a Spanish offering in Ireland, they were missing so many dishes from home and their travels around Spain that the idea for their Dublin restaurant, Las Tapas de Lola, was born.Tapas are the perfect party food and even better icebreakers (great for first dates!). They can be enjoyed at a table, bar or simply as finger food. It's all about sharing. And the best part is that you don't have to commit to one dish - you can sample them all.The recipes that Anna and Vanessa have shared in this book are the way they love to prepare them. There are thousands of different ways to create so many of these dishes, but that's the joy of Spain. Each region, city, village, bar and family has their own version that's been handed down over the years. Hopefully you can now make these your own too.

Whether it’s a lunchtime mainstay, a midnight snack or eaten while hidden in a snug with a pint and a packet of crisps, the toastie has always been a staple of the Irish diet. Over the years, it’s evolved from the fundamental toasted special to something more complex and culturally diverse, but the foundations are still the same: the indulgent pleasure of real butter and the alchemy that happens when they meet bread and heat. Toasties is packed with simple recipes that comfort and delight, but with a few twists, some hot takes and a dash of nostalgia thrown in for good measure. With an emphasis on artisan Irish cheese, there’s a toastie for every mood. Raised in the wilds of south-west Ireland on unpasteurised milk and unapologetically obsessed with great dairy, Sinéad Sheehy and Ann Ní Chíobháin started their Cáis (Irish for cheese) food truck in 2020. Each recipe has been tried and tested by their loyal customers in Dingle, County Kerry, so they know what makes certain toastie combos a hit and are keen to invite you into their world – because a great toastie isn’t just food, it’s a way of life.

Alice Kelly set up @FromScratchBaker in early 2022 after purchasing a disused horsebox for €600. Turning a renovation project into a successful business, Alice began posting her baking experiences – both the successes and the failures – on TikTok and soon amassed a dedicated following, with millions of followers around the world.In From Scratch: 80 Foolproof Recipes by @fromscratchbaker, from Easy Traybakes to Showstopping Cakes, her hotly anticipated debut book, Alice provides a sweet mix of easy recipes, demystifies patisserie, breaks down advanced concepts to make them accessible, reveals the secrets behind her viral bakes and, above all, makes baking fun for anyone!

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.With illustrations by Stephen Heffernan, aka Hephee, that perfectly capture the culture of pints in his iconic style, you’ll find yourself working up a thirst and sending that text we all love to get: ‘Pint?’

Giselle Makinde is a Brazilian-born chef and food entrepreneur who moved to Ireland in search of new opportunities and a fresh start. Like many who leave home, she felt disconnected from her roots, yet her childhood memories remain at the heart of everything she cooks.Samba is a joyful celebration of Brazilian cuisine, family and cultural memory. It brings to life the flavours and traditions passed down from Giselle’s mother and grandmother, and honours the deep connection between food, identity and home.

Facundo Rodulfo and Pam Neumann are the dynamic duo behind Tango Street Food in Killarney, County Kerry. Originally from Buenos Aires, they want to share not only the flavours of their homeland, but also their love of fostering cultural awareness and togetherness through food. In Tango, Facundo and Pam showcase a fusion of Argentine and Italian street food-style recipes. Each recipe is a testament to the power of food to transcend borders, connect people and create community. From their famous beef empanadas and stuffed pizzas to family favourites such as Argentine shepherd’s pie and chocotorta, Tango brings a fresh new way of sharing Argentine food culture to everyone’s table.

Aoife McElwain is a messy cook, but she’s managed to go from chaos to craic in the kitchen, and that’s what her book, Messy, will help you do too.With simple recipes interspersed with musings on how to harness the joy of cooking, this book is for anyone who’s tired of the cult of busyness and the lie of perfectionism or whose inner critic follows them into the kitchen.

Ali Honour is a chef and food systems agitator who believes that how we eat can help fix our broken food system. Her journey with beans started as a chef looking for ways to feed people well without wrecking the planet. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. They became more than an ingredient – they became the backbone of a better way to eat. Beans isn’t just a collection of recipes – it’s also a rallying cry, a love letter, a legume-laden manifesto. It’s Ali’s way of saying look what food can be: humble and hearty, sustainable and sexy. Whether you’re a seasoned legume lover or just bean curious, this book will show you that beans aren’t just good for you, they’re good full stop. These are beans with big ambitions.

In our hectic lives, we can get stuck in a recipe rut and dinner decisions can sometimes feel like a chore. But Erica Drum is here to turn dinnertime into a daily treat in this fun, practical guide that fits into every kitchen – and any type of day. Dinner will become your go-to repertoire of recipes to come back to, take inspiration from or adapt to suit your mood and the ingredients you have on hand on any particular day, from rainy days and lazy days to date nights and cooking for a crowd. Whether you need something quick and delicious, are craving a little culinary inspiration to match your vibe or just standing in front of the fridge wondering what to cook, this book is for you.

Ireland’s whiskeys have long been a staple in Irish cuisine. Whether it’s just for seasoning or as the primary ingredient, the world-renowned spice and sweetness of Irish whiskey can lend a soft touch or bold character to a huge array of dishes. The Irish Whiskey Cookbook: 50 Sweet and Savoury Recipes to Cook, Sip and Savour presents 50 recipes divided evenly between savoury and sweet. For each one, the author also shares the perfect Irish whiskey pairing to enjoy alongside it, providing a complete blueprint for Irish whiskey dining and drinking experiences. Think barbecued ribs cooked with a tangy whiskey sauce and paired with a long thirst-quenching Irish whiskey cocktail or Irish coffee brownies served with the perfect Irish coffee. In The Irish Whiskey Cookbook, Ireland’s national spirit comes alive with every bite.

An Irish Food Calendar explores the traditions, stories and seasonal rhythms that have shaped Ireland's culinary identity. Travelling through the Irish year, it uncovers forgotten customs alongside enduring practices, from New Year's bread rituals and St Brigid's Day traditions to the gathering of wild plants, sea herbs and seasonal harvests. Drawing on folklore from the Dúchas Schools’ Collection, historical sources and 15 years of the author’s own research into Ireland’s contemporary wild foods, Jp McMahon reveals how landscape, climate, belief and community have always influenced what we eat while reflecting on the future of Irish food in an increasingly multicultural society. Ultimately, An Irish Food Calendar is a celebration of Irish food as a living, ever-evolving culture and invites you to experience the rhythms of the year one season, one tradition and one meal at a time.

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.It’s a story about what we had and what we wanted, about what we got and what we ate, from the first settlers who arrived on the island 10,000 years ago to the people who call Ireland home today.The Irish food story is also about what we didn’t eat. It’s about how we sometimes ignored the very foods that are right in front of us. It’s about how we still struggle to assert our native food culture and food identity due to a history of colonialism, famine and self-doubt. The high and the low, the good and the bad, feast and famine all have a place in the Irish food story. Jp McMahon invites us to explore it and celebrate it together.

On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath.‘Welcome to The Old Spot’, the hand-painted sign reads.Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city.They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town. With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals – there are even regular dogs who the staff know by name – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant.Now you can bring some of that warmth into your own kitchen too.

In Filthy Queens, Dr Christina Wade looks at the history of beer alongside some of the biggest events in the story of Ireland. You’ll find 18th-century courtesans who had a wicked streak of beer snobbery and early medieval monks who wrote beer reviews so terrible any Untappd fan would feel right at home. There will be beer tastings, parties, music and wakes. You’ll meet thieves and murderers, saints and goddesses. You’ll hear stories of kings and paupers, witches and bishops, Irish, English and Vikings from the Late Iron Age all the way up to the early 20th century. And don’t forget the rules, from medieval edicts about malt quality to early modern water regulations. Of course, there will be some marked differences, notably the human sacrifice. And the zombies.Throughout the book, Christina also makes connections to tangible links to the past, whether it’s buildings that still dot the landscape, artefacts in museums, things you pass on your daily commute or the pint glass you drink out of. We’ve been drinking beer for millennia, so it’s a perfect way to embrace the past and those who lived in it. In the end, you’ll see that the history of beer is intimately intertwined with the history of us.

It’s never been a better time to be a food lover. We binge Bake Off, follow foodie influencers, queue for trending hotspots and scroll endlessly for ideas on what to cook next. But for all this appetite, how much do we really know about what goes on behind the scenes with our food? And what can we really do to change things? That’s where this handbook comes in. In Good Taste is a guide to the issues shaping our edible world today. It’s not exhaustive and it’s not meant to be preachy. It’s a starting point to help us see the bigger picture and find our place in it. Starting with a bird’s eye view of how the food system works (and why it urgently needs transforming), the book then covers: • The players: Who holds the power, makes decisions and to what extent, and what food policy means for our everyday lives. • The people: How global trade and colonisation created inequality and continue to shape what we eat – and who gets left behind. • The planet: How we got here – and what’s at stake for the environment and the climate. • Positive, practical change: Tangible ways food lovers can make an impact with what’s on our plates and beyond. If enough of us take an interest, we become powerful ingredients in making a difference in what really matters in food and drink today.

In these 70 tried-and-tested recipes, including the clever tips and tricks they’ve learned over the years, Jolene and Lils write directly for kids, giving them the skills and confidence to learn that cooking is something anyone can do at any age.Lily Mae (Lils) is 11 and has been cooking with her mum, Jolene, ever since Lils could sit up in a feeding chair. Working side by side, this mother-daughter duo is on a mission to teach kids how to cook real food they’ll love to eat, from an Epic Ham and Cheese Toastie (complete with cheese pull!) to their Kinda Famous Chicken Curry that they can make for the whole family.

Selected as one of The Observer’s Food Books of the Year“Chef, rebel, activist, and all heart – Jess Murphy cooks the way she lives: fearlessly, with fierce flavour and zero pretence. I love her.” Yvette van Boven, cookbook author and journalistThe Kai Cookbook is the long-awaited collection of 100 of the restaurant’s best-loved dishes, from the legendary Kai fish fingers that they can’t take off the menu to showstopper cakes from the irresistible daily line-up on the bar.Kai is the Māori word for food, and Jess and Dave Murphy opened the door to their award-winning Galway restaurant in 2011 with a simple formula: high-quality produce, sourced locally and cooked intelligently. What’s in season will be on your plate.Part cookbook, part love letter to Jess’s adopted home in the West of Ireland, these recipes and recollections, all told in Jess’s distinctive voice, will capture your heart, just like this little restaurant has done to all who have eaten there.

For Orla McAndrew, a busy working mum of three who loves to cook but still needs to feed her family while spinning lots of other plates, a well-stocked larder is her secret weapon.With over 100 quick and easy recipes packed into this small but mighty book, Larder will help you stock your pantry, fridge and freezer with the useful staples you need to make good food fast.

Nestled among the southern streets and river walls of Cork City is the award-winning Café Izz, run by beloved couple Izz and Eman Alkarajeh.Serving top-quality Palestinian food, including the always-popular manaeesh, steaming fresh pittas, traditional homemade desserts and rich coffee, Café Izz has become a much-loved destination in the heart of Cork’s food community.In Jibrin, named after Eman’s family hometown in Palestine, Izz and Eman share recipes that will take you on a culinary journey of their homeland, with recipes including perfectly tender roast chicken (musakhan), bite-size dumplings (shishbarak), stuffed pickled aubergines (makdous) and the syrupy, cheese-stuffed pastry cake nabulsi kunafa.

When Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. The restaurant soon gained local and international recognition for its ground-breaking, flavour-driven food, and its dedication to local and seasonal produce was ahead of its time.Paradiso continued to evolve over the decades, becoming a much-loved part of Cork's food culture and remaining at the forefront of creative vegetable cooking. Along the way, a unique cuisine came into being, a style of cooking that grew into something that remains identifiably Paradiso.This new book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. It is a collection of new and evolved recipes, presented in a way that reflects how the dishes are prepared and served in the restaurant. And there is a comprehensive section that will teach you how to make the core elements that are the building blocks of the kitchen, the things that deliver concentrated flavours and textures. With these building blocks, you will be able to bring a touch of Paradiso to everything you cook.

Butter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Paul's columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning.Having a cookery school has taught Paul that most people want tasty food that doesn't take hours to make, so that's exactly what these recipes are, using simple techniques that even the most novice cook can master. As Paul says, 'The most important thing is not to be afraid. Turn down the heat and keep calm.'Paul's food is simple, seasonal and family-oriented. It's designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards the world feels just that little bit better.Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.

In Irish Kitchen Cocktails, industry pro Oisin Davis shows you how easy it is to make cocktails with Irish spirits using everyday kitchen equipment. Ireland is home to some of the best distilleries on the planet, and it's no longer just whiskey. We're also creating incredible Irish gins, poitins, vodkas, rums, liqueurs, meads, vermouths and fruit distillates. Understanding the basics of cocktails will allow you to explore these Irish spirits in delicious - and easy - ways. Do you have a spoon and a large bowl? You can stir up the perfect punch for any kind of party, like Mrs Doyle's Iced Tea. Remember that NutriBullet you bought because you wanted to go on a smoothie diet? Dust it off and you can rock out a whole heap of frozen cocktails, like a Frozen Jameson, Ginger Ale & Lime. Got a decent-sized jug and a hand blender? You can lash together amazing cocktails in minutes, including a Wicklow Wanderer. Found yourself in a cocktail emergency? Be prepared with drinks such as The Ginger Divil. Slainte!

If you take the five basic flavour profiles – sweet, sour, salty, bitter, umami – then add the basic contrasts of a successful dish – smooth, crunchy, zingy, fatty, crispy – you soon realise that using pickles in your cooking can lay down some excellent funky beats.Having a range of pickles and preserves in your fridge is akin to your Spotify playlists: you can scan through them and, depending on your mood, use them to add verve to your dishes and your day. For Caitlin Ruth, when it comes to pickles she’s looking for taste, a contrast of flavours and a good way to make a funky dish.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 and serve each pickle and tips on how to use them in surprising ways (think pickle-brined fries or a pickle zhoug), Caitlin puts the fun into funky to pack your plate with flavour.

The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers.Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder for days when bad weather meant there were no boats out, Aishling had to get creative. That philosophy is reflected in Whole Catch, which 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 challenges the idea of the ‘catch of the day’ and will change how you think about seafood.

Agak-agak (pronounced aga-aga, with a silent k) is a Malaysian saying that means ‘guess-guess’ or ‘use your instincts’. In this book, Sham Hanifa has translated those instincts into easy-to-follow recipes that pack in all the flavour of his diverse heritage, which includes Chinese, Thai, Indian and Malay influences.  This multicultural background is reflected in Sham’s food, from Thai basil beef and the Malaysian comfort food classic of chicken rice to his grandmother’s famous crab laksa and Sham’s own renowned lamb rendang.  With instructions on how to make many dishes out of one batch of spice paste, satay sauce or chicken broth and clever cooking tips for how to plan ahead to get two different meals out of the same ingredients, Agak-Agak packs a big flavour punch into a little book.

Despite a successful career in retail, Alistair ‘JD’ Jeje always had a nagging feeling that there was something else he should be doing. It was only when everything ground to a halt during the pandemic and he had time to sit down and really think about what comes naturally to him, that he does with the least amount of effort, that it hit him.   That thing that makes JD tick? It’s cooking.  JD has been cooking at his food stall, Socafro Kitchen, since 2020 and hasn’t looked back. The word ‘Socafro’ is a mash-up of JD’s two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination not only reflects JD’s Afro-Caribbean dual heritage but the recipes in this book, from jerk chicken to jollof rice. It’s not only the food that JD loves, but the food he loves to share.

How does your food get on your plate? Where does it come from? How does it grow? How does it travel around the globe to get to you? And once you have it, how do you cook and eat it?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.You'll not only learn how to grow, buy and cook food, you'll also learn how what we eat affects the planet and see how people eat and share food at dinner tables around the world. With cooking tips and easy recipes you can make yourself, DIY activities, interesting anecdotes and fascinating facts, follow your food from the ground up and see how food connects us all.

Cook: Traditional Irish Cooking with Modern Twists by Graham Herterich is structured around the unique way we eat in Ireland, broken up into the five mealtimes of breakfast, lunch, dinner, tea and supper.There is also a chapter dedicated to pork and bacon, inspired by Graham's childhood growing up over the family butcher shop. Graham flips the script on favourites like bacon and cabbage to turn it into cabbage and bacon, while Irish stew gets reimagined as a lamb tagine. Beloved Irish classics such as the ‘mammy salad’, a chicken fillet roll and our classic combo of lasagne, coleslaw and chips all feature alongside modern versions updated with the flavours and ingredients available to us now.Whether it’s a bowl of coddle or a spice bag, Cook shows that traditional and modern Irish cooking isn’t defined by what it is, but rather by what it does: it nurtures us, warms us and makes us who we are.