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    Not Just A Cookbook LEcrivain Restaurant

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    This document provides information about a cookbook titled "Not Just a Cookbook - L'Ecrivain Restaurant" published in 2004. The cookbook was authored by Derry Clarke, Sallyanne Clarke, and Tom Doorley and features recipes from L'Ecrivain Restaurant in Dublin, Ireland. It includes over 200 recipes across categories like soups, starters, main courses, desserts, and basics/foundations. The cookbook also provides information about the suppliers that provide ingredients to L'Ecrivain Restaurant.

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    © All Rights Reserved
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    Not Just A Cookbook LEcrivain Restaurant

    Uploaded by

    517wangyiqi
    26 views11 pages
    This document provides information about a cookbook titled "Not Just a Cookbook - L'Ecrivain Restaurant" published in 2004. The cookbook was authored by Derry Clarke, Sallyanne Clarke, and Tom Doorley and features recipes from L'Ecrivain Restaurant in Dublin, Ireland. It includes over 200 recipes across categories like soups, starters, main courses, desserts, and basics/foundations. The cookbook also provides information about the suppliers that provide ingredients to L'Ecrivain Restaurant.

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    Not_Just_a_Cookbook_LEcrivain_Restaurant

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    This document provides information about a cookbook titled "Not Just a Cookbook - L'Ecrivain Restaurant" published in 2004. The cookbook was authored by Derry Clarke, Sallyanne Clarke, and Tom Doorley and features recipes from L'Ecrivain Restaurant in Dublin, Ireland. It includes over 200 recipes across categories like soups, starters, main courses, desserts, and basics/foundations. The cookbook also provides information about the suppliers that provide ingredients to L'Ecrivain Restaurant.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26 views11 pages

    Not Just A Cookbook LEcrivain Restaurant

    Uploaded by

    517wangyiqi
    This document provides information about a cookbook titled "Not Just a Cookbook - L'Ecrivain Restaurant" published in 2004. The cookbook was authored by Derry Clarke, Sallyanne Clarke, and Tom Doorley and features recipes from L'Ecrivain Restaurant in Dublin, Ireland. It includes over 200 recipes across categories like soups, starters, main courses, desserts, and basics/foundations. The cookbook also provides information about the suppliers that provide ingredients to L'Ecrivain Restaurant.

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    Technological University Dublin

    ARROW@TU Dublin

    Cookery Books Publications

    2004

    Not Just a Cookbook - L'Ecrivain Restaurant


    Derry Clarke

    Sallyanne Clarke

    Tom Doorley

    Follow this and additional works at: https://arrow.tudublin.ie/irckbooks

    Part of the Arts and Humanities Commons

    Recommended Citation
    Clarke, Derry; Clarke, Sallyanne; and Doorley, Tom, "Not Just a Cookbook - L'Ecrivain Restaurant" (2004).
    Cookery Books. 80.
    https://arrow.tudublin.ie/irckbooks/80

    This Book is brought to you for free and open access by


    the Publications at ARROW@TU Dublin. It has been
    accepted for inclusion in Cookery Books by an authorized
    administrator of ARROW@TU Dublin. For more
    information, please contact arrow.admin@tudublin.ie,
    aisling.coyne@tudublin.ie.

    This work is licensed under a Creative Commons


    Attribution-Noncommercial-Share Alike 4.0 License
    NOT JUST
    a
    COOKBOOK

    L'ECRIV A.IN REST.&. URA.NT


    DUBLIN
    NOT JUST
    a
    COOI(BOOI(

    L'ECBIV AIN BESTA UBA.NT


    DUBLIN

    Derry & Sallyanne Clarke


    with Tom Doorley

    Photography by Foreword by
    Mike O'Toole Hugh Leonard
    Published by L'Ecrivain Restaurant
    109A Lower Baggot Street
    Dublin 2, Ireland
    www.lecri.Vain.com

    Copyright © Derry and Sallyanne Clarke 2004


    Photography copyright © Mike O'Toole 2004
    First published in Ireland 2004
    The moral right of these authors has been asserted.
    All rights reserved. No part of this publication may be reproduced or utilised in
    any form or by any means, electronic or mechanical, including photocopying,
    recording or by any information storage or retrieval system, without permission
    in writing from L'Ecrivain Restaurant.
    A catalogue record for this book is available from the British Library.
    ISBN 0954869206

    Design: Aad
    Recipe testers: Anne Marie Tobin, Lucy O'Grady
    Editing & indexing: Pat Carroll
    Printed and bound in Belgium by Snoeck-Ducaju & Zoon
    To
    Sarah May & Andrew
    GENERAL CONTENTS

    Foreword Hugh Leonard. .. .., ... .., .. , .., '" xiii


    Acknowledgements .. , .. , .. , .. , .. , , xvi
    Introduction Derry C/arke .. , .. , .. , .. , .. , .. , 1
    The team Sallyanne C/arke & Tom Doorley , 15
    The suppliers Tom Doorley , ." , '" 49
    How to use this book .. .., '" '" 92
    Recipes {full/is! over} 93
    Matching wine & food .. , .. , .. , .. , ." 21 7
    Recipe index , .. , .. , .. , .. , .. , .. , , 229

    vii
    RECIPES

    Soups Starters
    Cream of spiced parsnip & coriander, curry oil 94 Baked rock oysters with bacon & cabbage,
    Guinnes sabayon 102
    Cream of sweet potato cented with
    lemongrass & coconut milk 95 Marinated native oysters, teriyaki & soy
    dressing with crisp greens 103
    Dublin coddle soup with
    buttermilk cream 96 Deep-fried Dublin Bay prawns in ketaifi
    pastry, lemon mayonnaise & chilli jam,
    Roasted celeriac & smoked bacon soup, cucumber reli h 104
    truffle slice 97
    Dublin Bay prawn plate: auteed with
    Roasted plum tomato & red pepper soup with iemongrass, light tempura & chilled wrapped
    vodka creme fralche 98 in Parma ham 106

    Chicken & wild mushroom consomme, blue Dublin Bay prawn risotto with saffron, orange
    cheese & tarragon dumpling 99 & dill creme fralche, Parmesan crisp wile 107

    Spider crab & tomato con omme, cheese & Carpaccio of scallop & Woodcock moked
    onion sticks 100 salmon with whiskey yoghurt & sweet
    mustard dressing 108
    Prawn bisque with tortellini of chee e &
    prawn, scented with brandy 101 Cri p roll of crab, goats' chee e & pine nut,
    beetroot preserve, vegetable salad, spicy oil 109

    Cri py beignet of crab with pinach, chee e


    & tofu, herb mayonnai e 110

    aesar salad with aged Parmesan shaving,


    cri py croutons & fre h anchovie , topped
    with Parma ham 111

    Ballotine of wild Iri h almon with lob ter


    salad & tomato fondue 112

    moked fish & wild almon fi h cake, stir-


    fried vegetable, herb & garli a'ioli 113

    viii
    ix
    RECIPES
    Desserts Basics
    Chilled summer fruits risotto with natural Beef or veal stock 210
    yoghurt, warm orange & cardamom syrup 183
    Chicken stock 210
    Terrine of ummer berrie ,clotted cream,
    lemon cu tard 184 Duck stock 210

    Assiette of peach: sundae, sorbet, brfilee Fish stock 211


    & tart 186
    Langoustine stock 211
    Organic carrot plate: bavaroi ,cake & sorbet 190
    Vegetable tock 211
    Pineapple Tarte Tatin with coconut ice cream 191
    Jus 212
    aI~ sic vanilla creme brfilee, lemon curd
    Ice cream 192 Mayonnaise 212

    lies flottantes: low-cooked meringue, blood Aioli 212


    orange & chocolate alad, creme anglaise 194
    Beurre blanc 213
    Raspberry & aged herry trifle, cracked black
    pepper cookie 196 Beurre rouge 213

    Cappuccino parfait with apple beignets & Froth 213


    apricot pre erve 197
    Pasta 214
    Banana & chocolate feuilletine, black rum &
    toffee ice cream, reme de banane abayon 198 Puff pastry 214

    ~an Bakewell tart, praline sauce, Risotto 214


    Cinnamon ice cream 200
    Stock syrup 215
    Baked orange & cardamom ponge pudding,
    natural yoghurt ice cream, orange fondue 201 Sponge cake 215

    Stic~y fudge & pecan parfait with macerated Creme anglaise 215
    berne, chocolate tuile 202

    Pa ion fruit & white chocolate delice,


    watermelon & tar ani e con omme 204

    Warm chocolate fondant tart, bal amic


    trawberrie , milk chocolate orbet 205

    Ta ting of chocolate: chocolate dome,


    tartelette, Bailey's ice cream, chocolate wile 206

    Pistachio-crusted dark & white chocolate


    mou se, Black Crimson grape compote 208

    Pecan brownie with cho olate butterscotch


    auce, buttermilk ice cream 209

    xi

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