The Cafe Paradiso Cookbook

by Denis Cotter

Book Overview

Over one-hundred sumptuous recipes allow you to create at home the experience of Ireland's most celebrated vegetarian restaurant. Denis Cotter is the co-founder and chef of Cork city's Cafe Paradiso and has an international reputation for innovation. He uses the finest seasonal organic produce to create dishes bursting with flavor and richness, food created purely for pleasure. Restaurant critics have waxed euphoric about the experience of eating...

• Format: Hardcover
• Language: English
• ISBN: 0953535304
• ISBN13: 9780953535309
• Release Date: March 2001
• Publisher: Atrium
• Length: 167 Pages
• Weight: 2.05 lbs.
• Dimensions: 0.7" x 8.0" x 10.2"

Customer Reviews

Meatless Majesty

I've eaten often at Cafe Paradiso in Cork. Everytime I go I find something more innovative and more delicious. Even if you're not a vegetarian, and I'm not, you won't miss the meat in these beautifully planned meals. I've got several of Denis's cookbooks; this is the first one I've gotten in the US and having the measurement conversions is GREAT. There's a terrific range from straight forward and simple, to eye-dazzling and complex. Dig in.

Food for thought

Cafe Paradiso is unquestionably one of the best restaurants in the whole of Ireland; it should be a priority on the itinerary of anyone planning a visit. Even diehard carnivores have loved this place: I've taken many of them there when they've visited me in Cork, and they always come away from the table singing its praises! As a result, I can't recommend this cookbook enough for anyone interested in doing more with their veg than just a slab of butter and some garlic. This book is just a preview of what is by far a culinary trip through the best vegetable, fruit and dairy produce in all of the island. Of course, being that the restaurant is a Cork-based institution, some of the ingredients Denis specifies in the book (Gabriel cheese, for example) will only be available locally; however, there is always room for experimentation in the recipes and often times, Denis himself will do so, changing one or two ingredients of what we locals feel is a staple dish to try something new. Denis Cotter uses some interesting combinations (lemon and liquorice with basil, to name one) in his cooking, which is one of the main reasons that the restaurant has become the talk of the vegetarian world. The marriage of flavours found his recipes are so vivid and palatable that it's like eating a rainbow. Of course, the restaurant's wine list is a particular complement to the food! (All the more reason to book those tickets to Cork...)

A Truly Inspring Coookbook

While perusing cookbooks recently in the bookstore, I was intrigued by the description on the inside cover of this book and decided to keep reading. I was thrilled by the scrumptious and healthy recipes - just wait until you see the luscious food photography! The food photography is incredibly beautiful- it makes your mouth water just to look at this book! The recipes are arranged by the seasons, which I find very useful. This book was the winner of the Gourmand World Cookbook Awards for the Best Vegetarian Cookbook in the World in 2003. This is an exquisite book- I could tell from the first pages on that it was a labor of love. Chef Cotter owns the Café Paradiso which is describes as an "unassuming little restaurant in the heart of Cork City in Ireland and has been called the "best vegetarian restaurant in Europe"...." and one of the best restaurants of any kind" by Frommer. I recently corresponded with Denis by email to tell him hos much I enjoyed his book and I must say that he sent me one of the nicest notes in return. I was delighted to receive his kind reply. So, Denis utilized the best fresh vegetables, cheeses and nuts, just to name a few ingredients, in such inventive ways that most of us would never even imagine. His gratin of roast pumpkin, leeks, corn and hazelnuts in a Gabriel cream cheese is heaven on earth! There are influences from the Far East, from the Mediterranean and from Middle Eastern cuisines. There is truly something for everyone's palate. Desserts know no limits - try the Chocolate pecan pie with whiskey ice cream and darling clementines. Denis recommends using "Irish whiskey" to poach the clementines since the "Irish whiskey is very smooth and clean." You can tell that he has spent many, many hours developing and testing these recipes so that the end results are masterful. And they are really worth for you to try something so extra-ordinary. He spells out each step for you - the instructions are very well written and easy to understand and make. This book is also a great incentive for you to expand your culinary skills- without being overly difficult. I have to say this is the best cookbook I have bought in a very long time and recommend that you buy it right away. You'll be very pleased that you did.

Spectacular Vegetarian Creations

This vegetarian cookbook is for those who've gone as far as they can with basic, everyday, fast-and-easy, minimal-ingredient vego cooking and now want new, exciting, taste challenges. The recipes are ideal for entertaining, perfect for special family occasions or romantic dinners, and great for those days when you feel like pushing the envelope and creating something a little more complicated than normal. Having said that, I should stress that none of the recipes are beyond the scope of those who have mastered the basics of cooking. Author Denis Cotter, who owns Cafe Paradiso, an internationally renowned restaurantin Cork City, Ireland, leads readers on a culinary adventure through the seasons. In spring, you can enjoy dishes such as Roast Globe Artichoke With Sheep's Cheese and Pinenuts, Wilted Greens and Tomato Pesto (well worth the effort), or a simple Broad (Fava) Bean, Feta and Basil Mash. During summer, use the abundance of squash (zucchini, patty pan, butternut etc) to create Summer Squash Salad With Cashews, Coconut, Yoghurt, Lime, Ginger and Coriander, and the tomato harvest to make Tomato Saffron Ricotta and Olive Tart. For a dessert-to-die-for,try Oven-Roasted Peaches With Lavender and Honey Ice Cream And Pistachio Biscotti. When the weather cools and the leaves turn, make Pan-Fried Mushrooms in Sage and Cider Cream With a Potato, Parsnip and Wild Rice Cake And Beetroot Relish; Honey-Roasted Butternut With Avocado-Lime Salsa and Green Curry of Cauliflower and Beans; or Gratin of Roast Pumpkin, Leeks, Sweetcorn and Hazelnuts. For winter, boring old Brussels sprouts are transformed into gourmet status in Brussels Sprouts With Tomato, Ginger and Coriander. Or rev up the tastebuds with Carrot and Cabbage Spring Rolls With a Pomegranate, Mint and Yoghurt Sauce.This is just a tiny sampling of the many recipes, all of which include detailed instructions. Beautiful photographs of the produce and the recipes illustrate the book, and Mr Cotter interweaves stories about the restaurant, his life and his culinary discoveries throughout.This book surely ranks as one of the greatest celebrations of seasonal produce ever.

try the brownies!!!!!!!!

the book is brilliant, all the recipies are clearly written and easily followed,and the photo's are the ticket for purpose of a compare and contrast afterwards, but my money is on the chocky brownies......they look and taste like a small slice of heaven and the scream to be eaten in one long, slow session in front of the tele.