Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the
prestigious Andre Simon Food Book Award), is back with his second cookbook, which focuses on
seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by
season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel
with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce
and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4–6 people, and one
of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a
large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be
replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing
lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.
Imprint: Gill Books