Overview

Cornucopia, on Dublin's Wicklow Street, has been serving up delicious vegetarian and vegan fare for more than 33 years. Their mission has always been to make great tasting, home produced, healthy food. At a time when plant-based eating is more popular than ever, Cornucopia is a pioneer in creating delicious meals packed with vegetables, legumes, fruits, herbs and spices. Whether you are a vegetarian, vegan or are trying to cut down on your meat intake, this book brings you punchy flavours and unique, satisfying dishes. With a wide range of ingredients and smart culinary tips and ideas, each recipe is a delight to cook in your own home. This is a cookbook for anyone who feels there is merit in reducing or limiting our consumption of animal-based foods, brought to you from Cornucopia’s long-standing head chef Tony Keogh, the staff of Cornucopia and Aoife Carrigy.

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9780717184101

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Tony Keogh joined the Cornucopia kitchen in 2002, 16 years after Deirdre McCafferty and her husband Neil established the wholefood café in 1986. Tony and his team of chefs have helped make the restaurant the go-to destination for anyone in search of healthy, tasty vegan and vegetarian food prepared by people who really care about this way of eating. Three decades later the business is run by Deirdre and her daughter Dairine and a team who are as loyal as their customers.  Aoife Carrigy is a food writer, editor and journalist and an active member of the Irish Food Writers’ Guild. She is co-author of The Ard Bia Cookbook, and general editor of several cookbooks for the Irish Countrywomen’s Association. She has reviewed restaurants since 2002 (currently for foodandwine.ie) and is proud to have helped write this second cookbook from one of Dublin’s best-loved and longest-running restaurants.

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