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De Búrca Rare Books
De Búrca Rare Books A selection of fine, rare and important books and manuscripts Catalogue 141 Spring 2020 DE BÚRCA RARE BOOKS Cloonagashel, 27 Priory Drive, Blackrock, County Dublin. 01 288 2159 01 288 6960 CATALOGUE 141 Spring 2020 PLEASE NOTE 1. Please order by item number: Pennant is the code word for this catalogue which means: “Please forward from Catalogue 141: item/s ...”. 2. Payment strictly on receipt of books. 3. You may return any item found unsatisfactory, within seven days. 4. All items are in good condition, octavo, and cloth bound, unless otherwise stated. 5. Prices are net and in Euro. Other currencies are accepted. 6. Postage, insurance and packaging are extra. 7. All enquiries/orders will be answered. 8. We are open to visitors, preferably by appointment. 9. Our hours of business are: Mon. to Fri. 9 a.m.-5.30 p.m., Sat. 10 a.m.- 1 p.m. 10. As we are Specialists in Fine Books, Manuscripts and Maps relating to Ireland, we are always interested in acquiring same, and pay the best prices. 11. We accept: Visa and Mastercard. There is an administration charge of 2.5% on all credit cards. 12. All books etc. remain our property until paid for. 13. Text and images copyright © De Burca Rare Books. 14. All correspondence to 27 Priory Drive, Blackrock, County Dublin. Telephone (01) 288 2159. International + 353 1 288 2159 (01) 288 6960. International + 353 1 288 6960 Fax (01) 283 4080. International + 353 1 283 4080 e-mail [email protected] web site www.deburcararebooks.com COVER ILLUSTRATIONS: Our front and rear cover is illustrated from the magnificent item 331, Pennant's The British Zoology. -
Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country
Technological University Dublin ARROW@TU Dublin Media Publications 2017 Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country Catherine Cleary Irish Times Newspaper Aoife McElwain Irish Times Newspaper Follow this and additional works at: https://arrow.tudublin.ie/gsmed Recommended Citation Cleary, Catherine and McElwain, Aoife, "Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country" (2017). Media. 1. https://arrow.tudublin.ie/gsmed/1 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Media by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License The 100 best places to eat in Ireland From fish-finger sandwiches to fine dining, we recommend the restaurants and cafes serving the best food in the country Sat, Mar 18, 2017, 06:00 Updated: Sat, Mar 18, 2017, 12:01 Catherine Cleary, Aoife McElwain 7 Video Images Good value: * indicates main course for under €15 CAFES Hatch and Sons Irish Kitchen* The Little Museum of Dublin, 15 St Stephens Green, Dublin 2. 01-6610075. hatchandsons.co The people behind Hatch and Sons could just have traded on their looks, with their basement kitchen on Stephens Green like a timepiece from an Upstairs Downstairs set. But they reached a bit further and made the cafe at the bottom of The Little Museum of Dublin a showpiece for Irish ingredients. -
15Th September
7 NIGHTS IN LISBON INCLUDINGWIN! FLIGHTS 2019 6th - 15th September www.atasteofwestcork.com Best Wild Atlantic Way Tourism Experience 2019 – Irish Tourism & Travel Industry Awards 1 Seaview House Hotel & Bath House Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 Join us for Dinner served nightly or Sunday [email protected] House in Hotel our Restaurant. & Bath House Perfect for Beara & Sheep’s Head walkingAfternoon or aHigh trip Tea to theor AfternoonIslands Sea served on Saturday by reservation. September 26th – 29th 2019 4 Star Country Manor House Enjoy an Organic Seaweed Hotel, set in mature gardens. Enjoy an Organic Seaweed Bath in one IARLA Ó LIONÁIRD, ANTHONY KEARNS, ELEANOR of Bathour Bath in one Suites, of our or Bath a Treatment Suites, in the Highly acclaimed by ornewly a Treatment developed in the Bath newly House. SHANLEY, THE LOST BROTHERS, YE VAGABONDS, Michelin & Good Hotel developed Bath House with hand Guides as one of Ireland’s top 4**** Manor House Hotel- Ideal for Small Intimate Weddings, JACK O’ROURKE, THOMAS MCCARTHY. craftedSpecial woodburning Events, Private Dining outdoor and Afternoon Tea. destinations to stay and dine saunaSet within and four ac rhotes of beaut tub;iful lya manicu perfectred and mature gardens set 4**** Manor House Hotel- Ideal for Small Intimate Weddings, back from the Sea. Seaview House Hotel is West Cork’s finest multi & 100 best in Ireland. recoverySpecial followingEvents, Private Diningactivities and Afternoon such Tea. award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild ****************** Set withinas four walking acres of beaut andifully manicu cycling.red and mature gardens set Atlantic Way. -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Great Britain & Ireland MICHELIN Guide 2015 Summary
Great Britain & Ireland MICHELIN guide 2015 Summary Selected establishments 3998 Hotels & guesthouses 1756 Particularly pleasant establishments l to h...I 219 Guesthouses I 556 Bib Hotels * (Good accommodation at moderate price) 66 209 Hotels with Spas L Restaurants 2242 Particularly pleasant establishments ö to A 188 Bib Gourmands = (Good food at moderate price) 155 Of which new N 26 Pubs A 592 o (Exceptional cuisine, worth a special journey) 4 mm (Excellent cooking, worth a detour) 21 142 m (Very good cooking in its category) Of which new N 14 1 Great Britain & Ireland MICHELIN guide 2015 Starred establishments o Exceptional cuisine, worth a special journey Town County Establishment Comfort Chef England Bray Windsor & Waterside Inn õ Alain Roux/Fabrice Uhryn Maidenhead Bray Windsor & Fat Duck ô Heston Blumenthal/Jonny Maidenhead Lake London Kensington and Chelsea Gordon Ramsay õ Clare Smyth Chelsea Westminster (City Mayfair Alain Ducasse at The ö Jocelyn Herland of) Dorchester mm Excellent cooking, worth a detour Town County Establishment Comfort England Bagshot Surrey Michael Wignall at The Latymer õ Cambridge Cambridgeshire Midsummer House ô Chagford Devon Gidleigh Park õ Cheltenham Gloucestershire Le Champignon Sauvage ô Grange-over-Sands Cumbria L'Enclume ó London Kensington & Chelsea North Kensington Ledbury ô Westminster (City of) Belgravia Marcus õ Hyde Park & Knightsbridge Dinner by Heston Blumenthal ó Mayfair Sketch (The Lecture Room & Library) õ Mayfair Hélène Darroze at The Connaught õ Mayfair Le Gavroche õ Mayfair Square -
Delicious Fundraiser
DELICIOUS FUNDRAISER CharitableBookings.com is delighted to announce the Delicious Fundraiser as a simple and effective fundraising initiative from which your cause can directly benefit with substantial unrestricted funds. DeliciousThe Fundraiser does not incur any financial risk, requires no upfront cost and minimal effort to incorporate into any of your fundraising activities all year round including: • On your website • Lectures/Conferences • Quizzes/bingo nights • Volunteers • Bikerides • Stands/Roadshows • Gala dinners * • Runs/walks/sky dives/etc • Coffee mornings • Drinks receptions * • Corporate staff ‘desk to desk’ • Corporate events * * Ask us for further information about the very effective fundraiser game, ‘Cards In The Air’. “We raised over £5,000 in unrestricted funds in less than 3 minutes and have a great reason to write to our donors and supporters. Looking forward to our next Delicious Fundraiser” Alison Baum OBE, CEO Best Beginnings Step 1: Create a page Delicious Fundraiser on your website using the supplied artwork, we will brand this page in your colours and create a link to your payment fundraising page. CharitableBookings.com/delicious-fundraiser-assets Step 2: • Simply send us your charity logo and we will incorporate it into the artwork of your Delicious Fundraiser A5 cards (see below). For events we will have your cards designed for free and sent to you to send onto your printers. Your Charity DELICIOUS Logo FUNDRAISER lease donate £20 to Your Charity Name. As a thank you, we will send you a complimentary copy of the Additional Pdelicious CHARITABLE BOOKINGS Signature Dish cookbooks: recipe book. For EVERY additional £20 in a Please send my cookbook to: donation you are kind enough to make we will send you Name: another cookbook for you to U.K. -
School of Culinary Arts & Food Technology Winter Newsletter 2016
Technological University Dublin ARROW@TU Dublin Other resources School of Culinary Arts and Food Technology 2016-12-01 School of Culinary Arts & Food Technology Winter Newsletter 2016 James Peter Murphy Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafoth Part of the Food and Beverage Management Commons Recommended Citation Murphy, J. (ed). (2016). School of Culinary Arts & Food Technology Winter Newsletter.Dublin, Dublin Institute of Technology. This Other is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Other resources by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License School of Culinary Arts and Food Technology, D.I.T Newsletter [Winter 2016] CONTENTS PAGES ‘Ireland’s most famous culinary school celebrates 75 ‘All in the Food’ Book Launch P.1 Special awards ceremony 2016 P.2 years’ Congratulations , good wishes P. 3 On October 11th ‘All in the Food: 75 Years of Cathal Brugha Street’ was offi- Student and colleagues across cially launched by Senator David Norris. The book celebrates The School the media P. 4 of Culinary Arts and Food Technology, DIT - one of the world’s most fa- Upcoming events , Developments P.6 mous culinary schools. Eurotoque,Scholarships,Bakery P. 7 Students success, field trip P. 8 Founded in 1941 it has taught generations of chefs and other food profes- National Hospitality Conference , sionals, many of whom have spread their skills around the world or be- School Culinary Shop P. -
ABSOLUTE PRESS 2011 Sees Absolute Press Continuing to Release Strikingly Original and Significant Contents Books Across Many Genres of Food and Drink
2011 ABSOLUTE PRESS 2011 sees Absolute Press continuing to release strikingly original and significant Contents books across many genres of food and drink. Two of the most eagerly anticipated come from three of the most talented chefs working in Britain today. Two of those chefs are the Galvin brothers, Jeff and Chris, who have finally distilled the wonders of their take on French bistrot cooking into (2–13) New Titles Galvin: A Cookbook de Luxe, due for September. Linked by Michelin stars, culinary 2 Galvin: A Cookbook de Luxe passion and prowess, Phil Howard is also finally set to reveal the secrets of his 3 The Square Cookbook meticulous and extraordinary craft, when the exquisitely illustrated and monumental work that is The Square Cookbook lands in November. 4 Melt 5 Hashi: A Japanese Cookery Course Reiko Hashimoto’s debut book is here in October; Hashi: A Japanese Cookery 6 Offal: The Fifth Quarter Course is intended to demystify and celebrate the wonders of Japanese food like 7 The Frugal Cook no other book before it. Two classic Absolute Press books are revamped for May. Anissa Helou’s Offal: The Fifth Quarter is reissued in a new edition with beautiful 8 Cook with Kids photography and new recipes and will reassert itself as the benchmark book on 9 Babycakes Covers the Classics the subject, at a time when nose-to-tail eating is more fashionable and necessary 10 Berger & Wyse: Cartoons from the Guardian than ever. Similarly, Fiona Beckett’s The Frugal Cook, first published at a time 11 Everything But the Oink: A Foodie Quiz when credit was being crunched, is now more vital than ever. -
Top 100 Best Things to Eat
Take a bite of your city | thetomato.ca 03 04 2020 Top 100 Best Things to Eat Editor Contents Mary Bailey [email protected] Publisher BGP Publishing Copy Editor Shauna Faragini Contributing Writers Peter Bailey John Gilchrist Jan Hostyn Features Illustration/Photography Curtis Comeau Photography 6 Top 100 Best Things to Eat or Drink John Gilchrist The eighth annual Dong Kim Design and Prepress 16 Spring Lamb Bossanova Communications Inc. Treat yourself with delicious chefs’ recipes | Mary Bailey WebMeister Gunnar Blodgett, COPA Jurist 22 2020 Canadian Culinary Championships Printer Vancouver, Montreal and Winnipeg top the podium in Ottawa 26 Getting Lost in Ireland Distribution Where to eat on the Emerald Isle | John Gilchrist Greenline Distribution For editorial inquiries, information, letters, suggestions or ideas, Departments contact The Tomato at 780.431.1802 or email [email protected]. 5 Dish For advertising information Gastronomic happenings around town call 780.431.1802. The Tomato is published 14 Beer Guy six times per year: Beer knights | Peter Bailey January/February March/April 20 Feeding People May/June Restaurant confidential | Jan Hostyn July/August September/October November/December 24 Wine Maven by BGP Publishing Mary Bailey 9833 84 Avenue Edmonton, AB T6E 2G1 28 Kitchen Sink 780.431.1802 What’s new and notable Subscriptions are available for $25 per year. thetomato.ca On the cover: chef Christine Sandford, Biera. Curtis Comeau Photography photo. The Tomato | March April 2020 3 Flavours from all over the world are just minutes away from home. Grocery. Bakery. Deli. Café. Italiancentre.ca EDMONTON Little Italy | Southside | West End CALGARY Willow Park Fox Tower • 10228-104 Street bundokyeg.com @bundokyeg Modern Canadian Cuisine Dish gastronomic happenings around town drink up with davin a new private club Whisky expert Davin de Kergommeaux for edmonton business people has just published a new book and it’s a Consider it a rebranding—behind Edmonton City winner. -
Pdf^M Lm Iiit of Kay and Ac., Jus
:— O P Bjynlon 18mar7V TkK »'incAO-' A- a\i.BTH-\\ KKTKUK UaILWAV. Kmlir.-i. <■» m»U-i OIK’ iii»ii:ii;iMiU'Ul tlu^ (»r<-«l alarm, tboiigli oeeaaioned ^ • real aet of aG U iil«;4y l.liin-* »i li"' • » • • .» ! ';i 11*1 \ O i n Gression. When that ramorraaohed Norwich, :!>• '•< ii«'lUiii.T.iiis liiii.irhi-i* Hinl •■•■n- 4U4 soldMra, well armed and monnted on gitod Jt nec'.iiMi.-. ttiriiifr ill** tijiiirif-t iiii«l riiino Hi* borsea ataited under the comnuuid of lUjor tw«Tii I liit .i^*i .iiiii uli ;• liitl’’ II ll:>ii"i!‘. \\ iwiiiiHlii, Miirilii'i'ii Mirlii::«ii. .\liiiii-M>iit, Imvsi, N<.liia<-ka, Ditfkee for Boaton on Sunday mamiaG. In C«lili.riiia iiii.l Ml.- Wn^icrii ■i orrltiinw. IIb Pomfrat .iOO men were under arms and raady. Oiiiatiii aiul <':iUi'oriiia Line Putnam wrota to tha Boatoa eommitta*: “tbe 1« Ilii- Hh.ii-lwi iiiiiHwHt r€iiiietor»l!|u>lm*in Nnrth- news waa recaivad with general joy. Th* «ni llliiiiili*, Iowa. I'aUoia. Nolir«i*kH, W.vomliiB, Oo;.ii«ili>, I'lilli, Nfvmln, < 'ttlilollllil, OlVKOli, I illim, people wai* waitilig for aa oeowioD to ra- Javiiii Hii.t AiiKlmliii. Ilf . „ , , dreaathairwioiigB. Had not« eminlar dia- Ciii«‘UK:o,Kt. INiiil & MiUlisoii IJiio Volume 9. Nninber 15. patch floaM, 40,000 w«U aqoinM troo|ia Hin- forXorlh.Mii Winoiimii anil Min- would aooD bava haan oawud.” fiixol'i, aiKl lor MiuUokii. s i. I'aiil, Mintiita|H>H>i, Uii- It waa dolinG tbe few montba bafoM th* liiil. -
E Guide the Travel Guide with Its Own Website
Londonwww.elondon.dk.com e guide the travel guide with its own website always up-to-date d what’s happening now London e guide In style • In the know • Online www.elondon.dk.com Produced by Blue Island Publishing Contributors Jonathan Cox, Michael Ellis, Andrew Humphreys, Lisa Ritchie Photographer Max Alexander Reproduced in Singapore by Colourscan Printed and bound in Singapore by Tien Wah Press First published in Great Britain in 2005 by Dorling Kindersley Limited 80 Strand, London WC2R 0RL Reprinted with revisions 2006 Copyright © 2005, 2006 Dorling Kindersley Limited, London A Penguin Company All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the copyright owner. A CIP catalogue record is available from the British Library. ISBN 1 4053 1401 X ISBN 978 1 40531 401 5 The information in this e>>guide is checked annually. This guide is supported by a dedicated website which provides the very latest information for visitors to London; please see pages 6–7 for the web address and password. Some information, however, is liable to change, and the publishers cannot accept responsibility for any consequences arising from the use of this book, nor for any material on third party websites, and cannot guarantee that any website address in this book will be a suitable source of travel information. We value the views and suggestions of our readers very highly. Please write to: Publisher, DK Eyewitness Travel Guides, Dorling Kindersley, 80 Strand, London WC2R 0RL, Great Britain. -
New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence.