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Rating: 
Summary: Essential
Review: Cafe Paridiso is one of the best restaurants in Ireland, never mind in Cork (the food capital of Ireland). The fact that no meat (or fish) are on the menu is purely incidental. This is inspirational cooking that will thrill any palate. As I write this I can easily recall the flavours of my last visit from the succulent gnocci to the mouth watering balsamic beetroots to the praline ice cream. For those of us unlucky enough not to live in Cork this book will more than compensate. Beautifully presented it immediately became one of my top ten must-have cookery books. I should mention that although this is technically a vegetarian cookbook to call it such is to insult it. It is simply a wonderful cookbook, and one that changed the way I approach food. Recipes range from the simple to the complex and although I probably wouldn't recommend this as a book for beginners it is a gem for all food enthusiasts. BTW I am committed carnivore who happily stuffs lambs hearts and slow cooks legs of mutton so dont let the lack of meat recipes put you off. If you buy no other cook book this year buy this one.
Rating:
Summary: Essential
Review: Cafe Paridiso is one of the best restaurants in Ireland, never mind in Cork (the food capital of Ireland). The fact that no meat (or fish) are on the menu is purely incidental. This is inspirational cooking that will thrill any palate. As I write this I can easily recall the flavours of my last visit from the succulent gnocci to the mouth watering balsamic beetroots to the praline ice cream. For those of us unlucky enough not to live in Cork this book will more than compensate. Beautifully presented it immediately became one of my top ten must-have cookery books. I should mention that although this is technically a vegetarian cookbook to call it such is to insult it. It is simply a wonderful cookbook, and one that changed the way I approach food. Recipes range from the simple to the complex and although I probably wouldn't recommend this as a book for beginners it is a gem for all food enthusiasts. BTW I am committed carnivore who happily stuffs lambs hearts and slow cooks legs of mutton so dont let the lack of meat recipes put you off. If you buy no other cook book this year buy this one.
Rating:
Summary: try the brownies!!!!!!!!
Review: the book is brilliant, all the recipies are clearly written and easily followed,and the photo's are the ticket for purpose of a compare and contrast afterwards, but my money is on the chocky brownies......they look and taste like a small slice of heaven and the scream to be eaten in one long, slow session in front of the tele.
Rating:
Summary: Spectacular Vegetarian Creations
Review: This vegetarian cookbook is for those who've gone as far as they can with basic, everyday, fast-and-easy, minimal-ingredient vego cooking and now want new, exciting, taste challenges.
The recipes are ideal for entertaining, perfect for special family occasions or romantic dinners, and great for those days when you feel like pushing the envelope and creating something a little more complicated than normal. Having said that, I should stress that none of the recipes are beyond the scope of those who have mastered the basics of cooking.
Author Denis Cotter, who owns Cafe Paradiso, an internationally renowned restaurantin Cork City, Ireland, leads readers on a culinary adventure through the seasons. In spring, you can enjoy dishes such as Roast Globe Artichoke With Sheep's Cheese and Pinenuts, Wilted Greens and Tomato Pesto (well worth the effort), or a simple Broad (Fava) Bean, Feta and Basil Mash. During summer, use the abundance of squash (zucchini, patty pan, butternut etc) to create Summer Squash Salad With Cashews, Coconut, Yoghurt, Lime, Ginger and Coriander, and the tomato harvest to make Tomato Saffron Ricotta and Olive Tart. For a dessert-to-die-for,try Oven-Roasted Peaches With Lavender and Honey Ice Cream And Pistachio Biscotti. When the weather cools and the leaves turn, make Pan-Fried Mushrooms in Sage and Cider Cream With a Potato, Parsnip and Wild Rice Cake And Beetroot Relish; Honey-Roasted Butternut With Avocado-Lime Salsa and Green Curry of Cauliflower and Beans; or Gratin of Roast Pumpkin, Leeks, Sweetcorn and Hazelnuts. For winter, boring old Brussels sprouts are transformed into gourmet status in Brussels Sprouts With Tomato, Ginger and Coriander. Or rev up the tastebuds with Carrot and Cabbage Spring Rolls With a Pomegranate, Mint and Yoghurt Sauce.
This is just a tiny sampling of the many recipes, all of which include detailed instructions. Beautiful photographs of the produce and the recipes illustrate the book, and Mr Cotter interweaves stories about the restaurant, his life and his culinary discoveries throughout.
This book surely ranks as one of the greatest celebrations of seasonal produce ever.
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