'The purpose of a cookbook is one and unmistakeable. Its object can conceivably be no other than to increase the happiness of mankind.'
– Joseph Conrad
The Gathered Table
Home means many things. It’s a place for family, friends and solitude. It’s a safe haven and a retreat. It provides shelter, security and independence. And for those who have lived without a home, it means everything.
The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland’s food world. Bakers and butchers, farmers and food champions, producers, shopkeepers and chefs have shared their most cherished recipes, all for a good cause: all proceeds from the book will go to the Peter McVerry Trust, the national housing and homelessness charity whose work is needed now more than ever.
Paradiso by Denis Cotter
When Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. Thirty years later, Paradiso has become a beloved part of Cork’s food culture.
The restaurant has changed and evolved over the decades, but along the way, something that is still identifiably Paradiso came into being. With just a glance at and a nod to the past, this book is a snapshot of where Paradiso is now.
This collection of recipes will show you how to produce dishes that can be served alone or incorporated into a series of courses. The secret to many of these dishes is the core elements that form the backbone of the restaurant kitchen, the things that deliver concentrated flavours and textures. By incorporating these building blocks into your own repertoire, you can bring a touch of Paradiso to anything you cook.
Bake by Graham Herterich
Graham Herterich, aka The Cupcake Bloke, has always been fascinated by taking classic Irish recipes and giving them a modern twist. By classic, he means proper bakes like soda bread, tarts, porter cake and brack all the way up to modern classics like jambons, cheesecakes and fifteens.
In Bake: Traditional Irish Baking with Modern Twists, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug.
And for Mains by Gaz Smith and Rick Higgins
A butcher and a chef walk into a bar...
…and Dublin food history is made. And for Mains is the brainchild of Gareth Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life.* This book was born out of a desire to share their knowledge, stories and recipes with the people who they know love all the same things that they do.
In this, their first cookbook, they combine the recipes for meat feasts, seafood classics and a few of those curveballs that Gaz is renowned for with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea.
Once you’ve sat down to a table overflowing with seafood, meat, shellfish and sides, there will be only one question left to ask: and for mains?
*By which we mean pints, obviously.
Scoop
Say hello to the newest addition to our publishing family: Scoop food magazine! Scoop is a biannual magazine sharing the inside story on Irish food.
Blasta Books
Blasta Books is our sister project that's changing the way that cookbooks are published in order to make more room at the table.
Hardcover, small format and illustrated by Dublin artist Nicky Hooper, the cookbooks will be released four times a year as a quarterly periodical series.
Each volume is a standalone 72-page A5 cookbook, but as a collectible series they will also provide a more inclusive snapshot of Ireland’s modern and diverse food culture, from tacos to tapas, spice bags to sushi. They are little books with big voices.
Nine Bean Rows Books is a new boutique Irish publishing house for tastemakers and storytellers.
At Nine Bean Rows, we believe that there are two things that connect absolutely everyone, everywhere: food and stories. More people need to be able to share their food and by extension their story. Our aim is to provide a more inclusive snapshot of Ireland’s modern and diverse food culture.