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September 2013: Ireland's Blue Book is delighted to announce the launch of Kevin Dundon's new cook book, Modern Irish Food.
In Modern Irish Food, Kevin Dundon takes on traditional Irish recipes and gives them his own modern twist. While he mostly uses traditional ingredients, Kevin also draws on his travels, taking culinary traditions from all around the world and combining them with his main passion, quality Irish food. He serves up modern takes on classic Irish family dishes such as rib of beef, lamb stew and brown soda bread, using simple, fresh ingredients, set against the beautiful backdrop of the Irish countryside.
Kevin’s passion for freshness mixed with simplicity and flair shows through in his cooking. Kevin draws on the wealth of ingredients available from his doorstep, from beef that has grazed on lush pasturelands, and sheep and lamb that feed on heathers growing on Ireland’s rugged mountains, to the sweet, delicate seafood from the seas that surround it. The book showcases the best ingredients Ireland has to offer, as well as Kevin’s delicious, accessible food, aimed at home cooks.
The book gives easy to follow, step-by-step guides, so any home cook can recreate his recipes with ease. Alongside each recipe, Kevin offers his own tips on how to create and serve the dish, including alternative seasonal ingredients, so you can create the freshest dishes. Kevin offers his favourite, everyday comforting family meals alongside guides to catering for gatherings, from Christmas to the summer BBQ.
The book gives easy to follow, step-by-step guides, so any home cook can recreate his recipes with ease. Alongside each recipe, Kevin offers his own tips on how to create and serve the dish, including alternative seasonal ingredients, so you can create the freshest dishes. Kevin offers his favourite, everyday comforting family meals alongside guides to catering for gatherings, from Christmas to the summer BBQ.
The book features over 100 classic recipes, including dishes such as Arthurstown Smoked Fish Chowder, Devilled Dublin Bay Prawns, Roasted Garlic Cottage Pie and Irish Cream Bread & Butter Pudding.
About Kevin Dundon
Kevin is one of Ireland’s best-loved chefs, founding the award-winning Dunbrody Country House Hotel in Wexford, which has become synonymous with contemporary Irish country house cooking. The hotel is also home to his cookery school. The book accompanies Kevin’s new television series, filmed at Dunbrody and the beautiful surrounding area, to be aired on RTÉ One (Ireland) and PBS (US).
He has previously appeared on Irish television in a variety of cookery series such as Guerrilla Gourmet and Heat. His previous books are Full On Irish: Contemporary Creative Cooking, Great Family Food and Recipes That Work and his recipes have been featured in publications such as the Weekend magazine in the Irish Independent. Kevin also writes a weekly column for the Sunday World.