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Recipes & Reflections

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.

"A landmark title in Irish food publishing." – John and Sally McKenna

"A treasure trove of inspiration from root to leaf." – Jess Murphy, Kai

"Home cooks will relish Paradiso as a fascinating, practical celebration of vegetable-based cooking and a terrific read, and – importantly – chefs, and budding chefs, will find it a source of great inspiration." – Georgina Campbell

ISBN: 9781739210502
Format: Hardcover, 224 pages
Dimensions: 170mm x 240mm

Publication date: 04 May 2023 exclusively through Nine Bean Rows and Paradiso; out in all good bookshops on 28 September 2023

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About the author

Denis Cotter is the owner and executive chef of Paradiso in Cork, where his inventive and flavour-driven food has been at the forefront of vegetable cuisine since the restaurant opened in 1993. He is the author of four previous books: The Café Paradiso Cookbook (1999), Paradiso Seasons (2003), Wild Garlic, Gooseberries … and Me (2007) and For the Love of Food (2011). Denis is always working and yet always trying to retire to pursue his other career as a barman and to find the time to learn to play trombone.


Photographer credit: Ruth Calder-Potts