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Ard Bia Cookbook
Ard Bia Cookbook


 
Our Price:39.00
Authors: Aoibheann Mac Namara and Aoife Carrigy
Publication Year: Hardback 31 July 2012
Pages: 328
Size: 260 x 198mm

ISBN: 9781855942219
Qty:

Description
 

A unique family-friendly cookbook, a source of inspiration for modern healthy living, a keepsake for the loyal fans of the restaurant, a momento for visitors to Galway, a celebration of the enduring energy of Ard Bia and all involved in it.

Ard Bia is about expecting great local food with an unusual twist, the best of Irish produce served with a little exotic magic: seasoning Atlantic scallops with tangy sumac, indulging pomegranate cake with freshly whipped Irish cream, pairing produce from local artisan heroes such as butcher-turned-charcutier James McGeough with eclectic influences from the Middle East and beyond.

The book represents a day in the life of Ard Bia, with the first five chapters taking the reader through the various times of day, from morning through lunchtime, mid-afternoon snacks through evening supper or dinner, finishing with something extra, sweet or cheesey. The final chapter is an important element of the book. This pantry section can contain much of the overflow of information from other chapters, and will be a go-to for further explanation for novices.

One of Galway's most enduring restaurant operations which is now housed in one of the city's most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.

Fans of the restaurant will know that an Ard Bia cookbook will be more than just another cookbook. And for readers who have not yet discovered the restaurant, the highly individual aesthetic of the brand will differentiate the cookbook on the shelf.

Aoibheann Mac Namara, propietor of Ard Bia: restaurateur and entrepreneur and Aoife Carrigy, former deputy editor of Food & Wine Magazine and freelance food writer.


Average Rating: 5 of 5 Total Reviews: 14 Write a review »

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Ard Bia the Gaelic of High Food could not be mor September 4, 2013
Reviewer: Good Food Ireland from Republic of Ireland  
Ard Bia  the Gaelic of High Food  could not be more aptly named as Aoibheann s energetic enthusiasm and commitment to quality are evident throughout  and her passionate use of local and artisan produce has really put this atmospheric restaurant and cafe  on the food lovers map

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Cookbook of the month: Atrium were happy to allow October 22, 2012
Reviewer: Irish Examiner from Republic of Ireland  
Cookbook of the month: Atrium were  happy to allow the Galway based Ard  Bia crew design and produce and the  end result is an exquisite production in  keeping with the publisher s usual high  standards. Refreshingly  there isn t a  single clear shot of any of the principals  to be found throughout  each face  hidden behind a piece of ware; the  restaurant is very much the star here.  Using several photographers could have  been hazardous but the whole shebang  is unified very nicely by Eimearjean  McCormack s illustrations and a  coherent overall design.  The recipes   decluttered  for the  homecook  are very straightforward and  sound  a heartfelt emphasis on fresh  and seasonal  regular and interesting  little twists. However  the range is  eclectic. Best trick is distilling the  unique essence of Ard Bia s oasis spirit  onto the printed page.

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In his foreword to the Ard Bia Cookbook travel wr September 13, 2012
Reviewer: Georgina Campbell from Republic of Ireland  
In his foreword to the Ard Bia Cookbook  travel writer Manch n Magan ponders   If Druid is the mind of Galway  Salthill its lungs and Tigh Neachtain s its kidneys  might Ard Bia be its soul?      It s a good question. Certainly many people would think of this delightful spot as the city s heart  both for its lovely waterside location in one of the city s oldest  most characterful and historically interesting buildings right beside Spanish Arch   and for the extraordinary cosmopolitan mix of influences and talents that owner Aoibheann Mac Namara has brought to this atmospheric place. Although originally from Co Donegal and with vibrant connections in Europe  including an art gallery in Berlin  Aoibheann is very much an honorary Galwegian and has thrown herself into the life and culture of the city with great style.     But perhaps Ard Bia is more like a room in a house and  if so  it would have to be the cosy and welcoming kitchen of an Irish cottage  with its apparently artless eye appeal and aromas of wonderfully wholesome food promising comfort and conviviality   food for the body and soul  in equal measure.     Whatever the verdict  Ard Bia is certainly one of Galway s best loved restaurants and a beautiful book to celebrate its tenth anniversary is very welcome. Publisher Mike Collins of Cork University Press has earned a reputation for outstanding Irish interest books  notably in the food area  and this is another one with all the hallmarks of quality production.     A handsome book that s as much a pleasure to handle as it is to read  it s clearly special   and the team behind it is awesome  including not only Aoibheann herself and her talented restaurant team  but also the highly regarded food writer Aoife Carrigy and a whole rake of other special contributors from Ireland and abroad.     The formidable line up ranges from photographer James Fennell   widely known for his poignant  Vanishing Ireland  books  with historian Turtle Bunbury   several other photographers and artists and a diverse collection of related talents covering design  art direction  food styling and editing as well as hands on food contributions including recipe creation and cooking  of course  but also less likely examples like wild food foraging.     Yet  impressive as all that may be  the real value of the Ard Bia Cookbook lies in its versatility  practicality and the creativity with which it celebrates the wonderful produce of the Galway region. Accurately flagged as  A unique family friendly cookbook  a source of inspiration for modern healthy living  a keepsake for loyal fans of the restaurant  a memento for visitors to Galway  a celebration of the enduring energy of Ard Bia and all involved in it   it s quirky and stimulating   but  like the restaurant itself  never at the cost of the real business of the day: good cooking.     The main chapters capture the mood and foods of Ard Bia at different times of day   Morning  Lunchtime  Afternoon  Evening and After Dinner   but a very substantial amount of space  perhaps a third of the book  is given over to a series of Pantry sections and this  with its attention to basics and  All the little touches that transform food from good to great   is my favourite part of the book...     Here you will learn   or be reminded of   all the little things that lift apparently simple restaurant dishes into the  special  category: herbs  spices  seasonings; flavoured butters  sauces; the foraging year; many rewarding ways of preserving fruits and vegetables; important basics that are all too often side stepped by shortcut cooks  including stocks and baking techniques...     Whether it s used as a beginner s manual or a handy reference for the experienced cook  the Pantry is the engine room of the Ard Bia cookbook and the reason why   even in the unlikely situation that the main recipe section should never be used at all   it s sure to become a well thumbed favourite in any kitchen lucky enough to have it on the bookshelf.

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A few years ago I was in Galway city for the first September 5, 2012
Reviewer: edible Ireland from Republic of Ireland  
A few years ago I was in Galway city for the first time  giving a talk with a typesetter friend about the freelance side of the publishing industry to the masters students at the university there. We got to Galway later than we d expected and didn t have time to go searching for lunch before our talk  so we just popped across the road from our hotel to Ard Bia   even though we had dinner reservations there too.  See you again in a few hours   we laughed as we paid our bill. And since we were on to such a good thing and had enjoyed lunch and dinner so much  we went back for breakfast the next morning too. By then Aoibheann  the owner  recognised us and was calling us  darling   as she s famous for doing.     The introduction beautifully sums up their philosophy:  At Ard Bia we love our food and know that cooking for others is about more than just feeding  that eating out is about more than just the singular act of eating   A restaurant  a caf   a bar  a shop  any public house all have at their core a community. And at the heart of all community is   food for the soul.  It s the kind of restaurant you wish every town was lucky enough to have.     For the past 10 years the restaurant has been located in the old Nimmo s building at the Spanish Arch  its back right up against the river. In previous lives the building was used as a customs house  a mechanic s  a sausage factory  a printing studio  a boathouse  an art gallery and an antiques shop  but when you walk through the restaurant s bright red door  it feels as if Ard Bia has been there forever. All that history  added to Ard Bia s own brand of charm  with their enamel teapots  mismatched chairs and  coffee pots stuffed with Connemara flowers   make it a special place   part of the city s fabric .     The restaurant s charm is captured in the new Ard Bia Cookbook  with Eimerjean McCormack s delicate watercolour illustrations throughout  plenty of polka dot enamelware and every portrait of a person showing them holding something   a watering can  a plate  a lamp   in front of their face  as on the front cover.         The book follows a day in Ard Bia  much like the three meals I ate there in 24 hours   from breakfast  brunch and lunch through to afternoon treats  dinner  desserts and cheese  finishing with some pantry staples. Recipes I can t wait to try are dillisk scones with cheddar cheese; Patrick s burgers  with chorizo  anchovies and coriander ; mussels with harissa  chorizo and orange; torn lamb shoulder with sumac  pomegranate and Jerusalem artichoke pur e; grilled mackerel with seafood tagine and labneh; almond and chocolate cake  which apparently has developed something of a cult following in the west; and the very intriguing sounding rose salt. The book is sure to be a hit with the restaurant s regulars as well as anyone with a love of good cooking. This is food with so much flavour it leaps off the page  let alone the plate.     I still go out to Galway once a year to give my freelancing talk and I still have a meal in Ard Bia every time. Now that they ve written a cookbook  I can have a taste of one of my favourite Galway places at home.

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Ard Bia at Nimmo s is a small grey stone building September 5, 2012
Reviewer: Bibliocook from Republic of Ireland  
Ard Bia at Nimmo s is a small grey stone building  settled stolidly by Galway s Spanish Arch.  So far  so unprepossessing. But step inside that jaunty red door and you arrive in a rambling  welcoming space of light and warmth. I ve always loved the juxtaposition  particularly on a miserable day  between the impassive outside and the bustling but relaxed atmosphere of the cafe/restaurant.     The Ard Bia Cookbook does something similar. There s no food on the cover  no colourful line up of the people working there; instead it s a more ambiguous portrait of a staff member  holding a large flower filled vase where his/her face should be.  More pictures in a similar vein are scattered throughout the book  my favourite is the man lying on the ground  clad only in an apron and surrounded by old china plates  and they re an ideal example of owner Aoibheann Mac Namara s quirky aesthetic that runs through the Ard Bia decor and food.     Written by Mac Namara with food journalist Aoife Carrigy  this showcases not only the recipes of Ard Bia but also the suppliers who are named throughout and listed at the back  including Murphy s Ice Cream  Galway Free Range Eggs and Burren Smokehouse.     The cookbook is a snapshot of day at Ard Bia  from breakfast  Burren Brunch  Granola  to after dinner treats  Lemon Posset  Winterberry and Ginger Pudding   with a chunk devoted to pantry recipes and information. You can choose to recreate an Ard Bia lunchtime in your own kitchen with Masoor Dahl  recommended  even if you have to substitute split yellow peas for the lentils  and Minted Yoghurt or Patrick s chorizo  and anchovy flecked big meaty burgers or delve into the pantry section: check out Rose Salt and Fruit Butters  hot pepper dip Muhumara or tips on foraging and preserving.     This is a very handsome book  dotted with beautiful illustrations by Eimearjean McCormack  the faceless portraits and photos that capture Ard Bia in all it s red teapot ed  china cupped glory. For fans of the place  it will be a joy; for others  a lovely introduction.     Must try: Smoked Paprika and Orange Oil  Buttermilk and Poppy Seed Pancakes   Juniper Cured Sea Trout with Bergamot Barley Risotto

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