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Chapter One
Ross Lewis
€ 50.00
€ 39.79
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Description for Chapter One
Hardcover. A truly stunning book, Chapter One: A Story of Irish Food is a fitting tribute to the achievements of this restaurant and of the Irish food industry. Num Pages: 320 pages, 100. BIC Classification: 1DBR; WBN. Category: (G) General (US: Trade). Dimension: 314 x 288 x 32. Weight in Grams: 2270.
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 ... Read more
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 ... Read more
Product Details
Publisher
Gill & Macmillan Ltd
Number of pages
320
Format
Hardback
Publication date
2013
Condition
New
Number of Pages
320
Place of Publication
Dublin, Ireland
ISBN
9780717157877
SKU
V9780717157877
Shipping Time
Usually ships in 3 to 5 working days
Ref
99-10
About Ross Lewis
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 Botté Restaurant at the Beau Rivage Hotel in Geneva. ... Read more
Reviews for Chapter One
"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." ... Read more