Paradiso
When Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. The restaurant soon gained local and international recognition for its ground-breaking, flavour-driven food, and its dedication to local and seasonal produce was ahead of its time.
Paradiso continued to evolve over the decades, becoming a much-loved part of Cork’s food culture and remaining at the forefront of creative vegetable cooking. Along the way, a unique cuisine came into being, a style of cooking that grew into something that remains identifiably Paradiso.
This new book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. It is a collection of new and evolved recipes, presented in a way that reflects how the dishes are prepared and served in the restaurant. And there is a comprehensive section that will teach you how to make the core elements that are the building blocks of the kitchen, the things that deliver concentrated flavours and textures. With these building blocks, you will be able to bring a touch of Paradiso to everything you cook.
Format: Hardcover, 224 pages
Dimensions: 170mm x 240mm
Nine Bean Rows is a boutique Irish publishing house for tastemakers and storytellers, and specialise in books about food and drink. Their aim is to provide a more inclusive snapshot of Ireland's modern, diverse and exceptional food culture and in doing so create a new culinary canon. The main Nine Bean Rows imprint is publishing full-size books. Also create Blasta Books, a quarterly series of small illustrated cookbooks.
Kristin Jensen is the publisher and editor at Nine Bean Rows and Blasta Books. Frustrated that many voices and many parts of our food culture were not being represented, she founded this boutique publishing house in 2021 to update the story of the modern, diverse and vibrant food scene in Ireland
Each book is designed and printed in Dublin.
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