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Cooking with The Shack Restaurant

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A Traditional Irish Cookery book, written by David Ellis, owner and operator of The Shack Restaurant, the Traditional Irish Restaurant located next-door to the famous Temple Bar Pub. Over the past 25 years, The Shack Restaurant has served almost 2 Million guests. The recipe book contains Traditional, Classic and Modern recipes from our menu and specials board. This book takes us on a time Journey through the old Temple Bar district of Dublin, Ireland, right through to the present-day where the area has become one of the busiest tourist and cultural areas in Dublin City. We will also 'Journey through the History of Irish Food and the Irish Famine' providing the reader with an insight into what shaped our traditional fares, and this journey could not be complete without the personal experience of food and cooking of the author.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781527213104
  • Indbinding:
  • Hardback
  • Sideantal:
  • 298
  • Udgivet:
  • 30. november 2017
  • 2-3 uger.
  • 17. december 2024
Forlænget returret til d. 31. januar 2025

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Abonnementspris

- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Beskrivelse af Cooking with The Shack Restaurant

A Traditional Irish Cookery book, written by David Ellis, owner and operator of The Shack Restaurant, the Traditional Irish Restaurant located next-door to the famous Temple Bar Pub. Over the past 25 years, The Shack Restaurant has served almost 2 Million guests. The recipe book contains Traditional, Classic and Modern recipes from our menu and specials board.

This book takes us on a time Journey through the old Temple Bar district of Dublin, Ireland, right through to the present-day where the area has become one of the busiest tourist and cultural areas in Dublin City. We will also 'Journey through the History of Irish Food and the Irish Famine' providing the reader with an insight into what shaped our traditional fares, and this journey could not be complete without the personal experience of food and cooking of the author.

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