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Just over a decade since the much-loved Dublin vegetarian restaurant Cornucopia shared its recipes with readers in Cornucopia at Home: The Cookbook, the family firm is back with a follow-up volume, and this time, in keeping with ever changing eating habits, it’s a vegan compilation.
Cornucopia: The Green Cookbook is another meticulous, thoughtful and generous book, much like the business itself, which has tripled in size at its Wicklow Street location in the era between the two publications.
The book is a team effort, with recipes adapted for home cooks by head chef Tony Keogh, along with food writer Aoife Carrigy, and contributions from many cooks who have passed through the kitchen. There is an input too from the mother and daughter who own and run the business, Deirdre McCafferty, who set it up with her late husband Neil, and their daughter Dairíne, who is now managing director.
The recipes are a good mix of easy, quick dishes, and more elaborate creations, identified as being simple, moderate or complex to reproduce. There are chapters on breakfast, soups, snacks and lunchtime bites, salads, main courses, sweet treats, and sauces, sides and other basics, as well as a comprehensive Cornucopia Kitchen section which covers equipment, techniques and ingredients in great detail.
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