Product Description

'This is not only the best vegetarian restaurant in Ireland, but one of the best restaurants of any kind.' So states Frommers in their 2003 Guide to Ireland. Caf Paradiso is an unassuming little restaurant in the heart of Cork City in Ireland yet it has been hailed far and wide as 'the best vegetarian restaurant in Europe' and so is a contender for best vegetarian restaurant in the world. Fodors claims it 'serves Mediterranean-style food, which is so tasty that even dedicated meat-eaters forget it's vegetarian'. The reason for all this praise is the owner and chef, Denis Cotter, a quiet unassuming man, not unlike his restaurant, who, like all great chefs, is an obsessive. His obsession is to create the most exciting vegetarian dishes possible with the freshest possible produce, an ambition he has realized with remarkable success. In this book he serves up 140 recipes that make the very best of whatever vegetables are freshest at any given time of the year. Cotter's The Caf Paradiso Cookbook has been hailed, in the Bridgestone Guide to Ireland, as 'the best cookbook ever written by a working chef.'

Product Details

• Amazon Sales Rank: #483914 in Books
• Published on: 2004-05-11
• Original language: English
• Binding: Hardcover
• 292 pages

From Publishers Weekly
Considered one of the best restaurants in Ireland, and one of the best vegetarian restaurants in Europe, Café Paradiso is known for serving dishes that are designed to highlight the fresh, delicious flavors of seasonal produce. "I get more of kick from people saying that they just ate the best beets … than to be told that the cooking is smart," declares chef Cotter. Yet the 40 fruits and vegetables that bask in the sunlight of this book’s recipes clearly have been the subject of some serious thinking: each one is presented in way that emphasizes the variety of its flavors. Artichokes, for example, are braised and served with a white asparagus mousse, grilled with roasted peppers and basil aioli, and roasted and topped with sheep’s cheese and pinenuts. Arugula is tossed in a simple salad with olive oil, avocado and pecorino cheese, mixed into a warm pasta dish with cherry tomatoes and broad beans, and paired with grilled figs, mascarpone and pecans for dessert. Cotter’s near-obsessive attention to detail pays off in assembly-complex recipes like Savoy Cabbage Dolmas of Wild Rice, Leek and Eggs in Truffle Oil. But the simpler recipes shine the most: Brussels Spouts with Tomato, Ginger and Coriander; Strawberries with Balsamic Vinegar and Thai Basil. (One difficulty is that most of the recipes are written in weight measurements rather than volume; better include a kitchen scale if this book is a gift.) Cotter is the kind of chef who loves the nutty flavor of fresh kale, the shape of a pumpkin and the sweetness of a ripe tomato: gourmet vegetarians will reveal in his inventions.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author