Packed full of vibrant salads, hearty soups, tempting main courses, delicious desserts and good home baking, this book features recipes for every occasion from a light family lunch to a dinner party with friends. Learn how to create classic cafe dishes at home like French onion soup and goat's cheese tart or indulge in some baking with recipes such as bakewell tart and chocolate biscuit cake. This beautiful cookbook is more then just a collection of appetizing dishes: it reflects a changing Ireland and our desire for wholesome, nutritious food that tastes great. Roly's Cafe and Bakery goes behind the scenes of the busy restaurant and cafe and tells the story of the people and customers who make it the vibrant business it is, while offering readers the chance to recreate the wonderful Roly's experience at home. 'These are recipes for everyone - they don't require special equipment or specialist skills. Think of them as a guide to more interesting food that can be made in your own kitchen.' Paolo TullioÜber den Autor:
Paolo Tullio is one of Ireland's best known food writers. He is the restaurant reviewer and wine correspondent for the Irish Independent and also contributes articles on lifestyle and travel to Food and Wine Magazine. Paolo is a resident critic on RTE's hit show The Restaurant. Paul Cartwright is Chef de Cuisine in Roly's Bistro. Born in Dublin, he trained in Ireland and France, and worked in The Savoy Hotel with chef and author Anton Edelman and La Tante Claire in London before returning to Dublin in 1996 to join the bistro. David Walsh trained as a chef in Tallaght IT and has worked for Roly's since graduating. He now leads the bakery team, having completed an advanced pastry degree. He has also completed a catering art degree and has a keen interest in the origin of food, photography and drama. The Photographer, Neil Macdougald is a photographer based in Dublin. He specialises in food and advertising photography, working for many leading companies. He was the photographer for Roly's Bistro -The Restaurant and its Food. Hugh Hyland is Head Chef in Roly's Bistro. He trained in Ireland and England, working with Michael Martin in the Clarence Hotel in Dublin and the Square Restaurant in London, before taking up his current position in Roly's.
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