Shortlisted as the Irish Cookbook of the Year at the 2013 Bord Gais Energy Irish Book Awards and nominated for the Gourmand World Cookbook Award 2014
Chapter One opened in 1992 in the basement of the Dublin Writers Museum on Parnell Square in Dublin's city centre and has gone on to win many awards and a loyal following. It is Saveur Magazine US editor Colman Andrews' favourite Dublin restaurant, Tom Doorley describes it as the 'very essence of Irish hospitality', but perhaps it is best summed up in The Art of Eating: 'Chapter One today presents a defining picture of modern Irish cooking - superlative in technique, grounded in the produce of artisan suppliers, and served with easeful charm'.
Chapter One is an Irish story. It has grown from humble beginnings with a sense of integrity, warmth, Irish spirit, but not one compromise on quality. Ross Lewis's talent is undeniable and he has always championed Irish artisan producers and Irish cooking.
This beautiful book showcases the quality of the cooking at Chapter One, together with the Irish producers and staff who give the restaurant its heartbeat. Ross Lewis's passion for what he does, the integrity of his vision, and the flair with which he runs his restaurant will be enjoyed on every page. Each recipe is accompanied by stunning photography by famed Irish photographer, Barry McCall.
A truly stunning book, Chapter One: A Story of Irish Food is a fitting tribute to the achievements of the restaurant and of the Irish food industry.
'Ross Lewis' Chapter One - An Irish Food Story is a hefty tome packed with beautifully prepared meals based on the popular restaurant which champions the best of Irish artisan food produce. '
Hotel And Restaurant Review
Rezensionen / Stimmen
"Get the inside story of what it takes to be the best in the restaurant business with Michelin-starred chef Ross Lewis." Woman's Way "This glossy book is a must-have for any Irish foodie worth their salt. And Barry McCall's photos of the plates are a joy to look at even if you don't plan on slaving over a hot stove." -- Eimear Rabbitte & Kirsty Blake Knox The Herald
Sprache
Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 315 mm
Breite: 285 mm
Dicke: 31 mm
Gewicht
ISBN-13
978-0-7171-5787-7 (9780717157877)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Ross Lewis is an Irish Michelin star winning head chef and co-owner of the restaurant Chapter One. From Cork, he studied Dairy Science at UCC. He discovered cooking as a living while working on a student visa in the United States. He has worked at Odin's, Dolphin Brasserie and Le Chat Botte Restaurant at the Beau Rivage Hotel in Geneva. He came back to Ireland in 1990 and took the chance of taking over Chapter One in the Dublin Writers Museum and the restaurant started trading in 1992. Lewis also served three years (2001 - 2004) as Commissioner General of Eurotoques. In 2011, he was the head chef for the State Banquet during the State Visit of Queen Elizabeth II to Ireland. He is married with three daughters and lives in Seapoint, Dublin.
