Class in Session – Learn from Gill Books’ Cookbook Authors at The Finishing School

Finishing School Gill Books

The autumn-winter edition of Gill Books The Finishing School is back. This seasons series will give you the chance to learn from Gill Books’ eclectic group of authors from how to supercharge your immune system to what it feels like to go mad.

In the first class this of the Autumn-Winter series, pupils will meet two fascinating authors who have worked with and experienced extremes of mental health problems. Sophie White, author of Recipes for a Nervous Breakdown (and how to cook yourself sane-ish), suffered a nervous breakdown after taking an ecstasy tablet at Electric Picnic and it took her 4 years to recover. On the night, Sophie will be in the therapist’s chair being interviewed about her mental health experience by Dr Ian Gargan, forensic psychologist and author of The Line: What would it take to make you cross it? In turn Sophie will interview Dr Gargan about his experience of working with good people whose mental health problems have lead them to do bad things, crossing the line into criminal behaviour.

Crossing the Line with Dr Ian Gargan and Sophie White
– Tuesday, 18 October 2016 @ 6.30pm, The Blue Room at The Dean Hotel
– Tickets: €5 ( includes delicious canapes from Sophie’s new cookbook and a glass of wine).
– Book now at www.gillbooks.ie/The-Finishing-School

At the second Finishing School class in November, Dearbhla Reynolds, author of new cookbook The Culture Club: Fabulously Funky Fermentation Recipes, will teach you how adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health, and how you can turn simple ingredients into superfoods using this ancient method of food preservation. As well as hearing Dearbhla’s talk, you will have the opportunity to rev up your taste buds and dig in to over 30 jars of cultured goodness (which Dearbhla has been concocting since early September!). Expect a selection of favourite krauts, such as an Indian sauerkraut and a Moroccan and South American kraut, along with seasonal vegetable kimchis. Various accompaniments from fruit ferments to salsa will also be on offer to illustrate the diversity of flavour of this lost food. Come join in the taste adventure … and meet the microbes who keep you well!

The Cultured Club Fermented Foods Tasting Table with Dearbhla Reynolds
– Thursday, 17 November 2016 @ 6.30pm, Hatch and Sons, 15 St Stephen’s Green, Dublin 2
– Tickets: €5 and includes food tasting from Dearbhla’s fermentation recipes and a glass of wine.
– Book now at www.gillbooks.ie/The-Finishing-School

The Finishing School events draw from Gill Books’ eclectic group of authors who are ready to share their knowledge, life lessons, passion and ideas on a wide range of subjects from history to psychology, research to art, baking to craft.

Food at each event is catered for by an Irish cookery writer who will talk through the menu as well as contribute to the evening’s discussion. Authors featured in the series in the past include The Irish Country Women’s Association, Turtle Bunbury, Domini Kemp, Dermot Bannon, Neven Maguire, Darina Allen and Francis Brennan.

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