Two Cork culinary stars make the cut for a 2024 gorgeous cookbook series
The covers alone are works of art.
Blasta Books, the trailblazers of cookbook publishing, have just unveiled their line-up for 2024, and it’s sizzling with local flavour.
Two Cork culinary maestros have made the cut — West Cork-based sustainable food champion Caitlin Ruth and head chef and co-owner of fish restaurant Goldie, Aishling Moore.
The quarterly series of hardcover small format cookbooks are beautifully illustrated by Dublin artist Nicky Hooper, and the 2024 collectable series kicks off with #9, FUNKY by Caitlin Ruth.
Hitting shelves in January 2024, her book dives into the delightful world of pickles, offering tantalising suggestions on how to craft pickles, relishes, and preserves and imaginative ways to enjoy your creations, from pickle-brined fries to a zesty pickle zhoug.
View this post on Instagram
With a culinary journey that began in restaurant kitchens at the age of 12, Caitlin has earned her stripes as the former head chef of Deasy’s Restaurant near Clonakilty.
Hailing from Dublin, New Hampshire, she’s been calling Ireland home since 1992. Her culinary prowess has earned her a spot in McKenna’s 100 Best, a prestigious Michelin Bib Gourmand, and she was recently crowned a Munster Local Food Hero.
Today, she operates her food truck, Caitlin Ruth Food, which celebrates seasonal ingredients from West Cork’s growers and producers.
The second Cork star of the show is Aishling Moore, whose book WHOLE CATCH, is the 10th instalment in the series.
Aishling, who just won Food & Wine Magazine’s Best Young Chef of the Year 2023, focuses on the whole-catch philosophy that underpins everything she does at Goldie on Oliver Plunkett Street. Her book, out April 2024, is a revelation on how to prepare, cook, and enjoy seafood from gill to fin.
View this post on Instagram
Both of these culinary treasures are priced at just €15, and you can secure your copy (and ensure your culinary journey begins on the right foot in 2024), by pre-ordering here.
