The Ballymaloe Cookery School teacher and TV chef celebrates everything he is passionate about in his latest cookbook: first rate ingredients and the pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rory's charming illustrations and personal essays in praise of everything from hazelnuts to the humble hen.
A lecturer, haunted by the ghost of his unborn brother¿a man whose out-of-body experiences show him a terrifying secret behind closed doors¿a nascent nine-year-old serial killer awaits the visit of her friends¿an innocent-seeming woodland begins to bare its secrets¿ Eleven cross-genre thrillers; eleven short stories that show the killers that lurk in the strangest of places, from prize-winning authors Gary Fry, Jonathan Maberry, Paul Meloy, Lee Thomas, World Fantasy Award-winner Bruce Holland Rogers, and others.
As seen on the RTE TV series. Winner of the Andre Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers.
Rights and Resources
Focusing on the intersection of economic decisions and socio-economic rights, the book examines the human rights obligations of governments regarding budget allocations. It analyzes the international law obligations under the International Covenant on Economic, Social and Cultural Rights, exploring how these impact budgetary processes. Additionally, it provides insights into international experiences and comparative practices related to economic and social rights budgeting, highlighting the importance of accountability in financial governance.
Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining.