Top Chefs Celebrate Launch of New Book ‘All in the Food: 75 Years of Cathal Brugha Street’
Ireland’s most famous culinary school celebrates 75 years, with the release of its book ‘All in the Food:75 Years at Cathal Brugha Street’. The book not only filled with recipes also captures the overall essence of DIT’s School of Culinary Arts and Technology.
On October 11th All in the Food: 75 Years of Cathal Brugha Street was officially launched by Senator David Norris. The book celebrates The School of Culinary Arts and Food Technology at DIT – one of the world’s most famous culinary schools.
Founded in 1941 it has taught generations of chefs and other food professionals, many of whom have spread their skills around the world or become household names. Dr Frank Cullen, Head of School, thanked all the contributors and highlighted the unique contribution which Cathal Brugha Street continues to make to the world of culinary education.
The book contains recipes from nearly sixty contributors who currently train or have taught in Cathal Brugha Street including Darina Allen, Richard Corrigan, Michel Roux Jr, Neven Maguire, Ross Lewis, Stephen McAllister and Kevin Thornton. From starters, mains and desserts to a great cocktail selection, there’s something for the home cook and expert alike.
This milestone book is so much more than just a recipe book, it’s main sections include; the history of Cathal Brugha Street, major Irish chefs and their equally famous dishes, classical dishes to contemporary cooking, including wines and artisan beers for each course, starters, main courses, desserts, bakery, cocktails, table decorations and setup for home parties, artisan food and key food producers and finally it explores the future of food: from molecular gastronomy to sustainability.
All in the Food is published by The O’Brien Press and available in all book shops now, priced €24.99.