Richard Corrigan Cookbook
ISBN: 0340728485 Publisher: Hodder & Stoughton
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Richard Corrigan is a brilliant Irish born chef whose method of cookery stems back to his childhood, where he was brought up on a rural farm, where much of what was eaten came directly from the farm itself. This has resulted in his principles being based on what fresh produce is locally avalaible.
The book is broken up into seasons with an intorduction to the produce that is avalaible in the British Isles at this time followed by recipes based on these. Accompanying the recipes are spectacular photographs by Francesca York. At the end of each section Douglas Wregg writes about the best wines for the season and Randolph Hodgson from Neal's Yard Dairy guides readers through the seasons of cheese varieties. These recipes are mainly traditional but done in Corrigans' way. The recipes suit many levels of cooks with simpler recipes such as "Irish Stew" and "Treacle Tart" to my favourites "Rabbit with Black Pudding" and "Marinated Pumpkin with Chocolate Sorbet".
This book is great for those who love true seasonable cookery and to cooks who wish to learn just how good food can be from this part of the world (which it seems that many of us need reminding) but I have to conclude this is not a book for vegeterains even though it does include many delicious vegetable side dishes and desserts. I relish this book and reccomend it highly.