Peanut Rayu Sauce

€9.90

Enjoy the flavours of Japan, China and Korea, by way of Dublin, with White Mausu`s signature sauce. Peanuts, sesame, chilli: a perfect trifecta of taste. A dollop of this umami goodness gives life to stir-fries, it’s an egg’s best friend, and the backbone the avocado never knew it was missing. Just try finding something it doesn’t go with! And with no artificial colours and flavours, it only has the good stuff.

Ingredients: Peanuts, Korean chilli flakes, Sesame seeds, Crispy garlic, Agave, Tamari, Sunflower oil, Salt

Harry's Nut Butter - Crunchy 330g

€8.90

Harry's Nut Butter was born and raised in the Fumbally Café in Dublin where Harry was working as a chef. The original started out life as the house nut butter, just going out with rounds of toast. It gathered a little cult following of people tripping out over the sweet salty spicy nut butter.

Peanut butter with 97.5% peanuts.

Ingredients: Peanuts, Sea Salt, Agave Syrup

Natural product – some separation may happen, just give it a stir.

Black Bean Rayu Sauce

€9.90

The savoury flavour of fermented Chinese black beans is almost indescribable – but we’ll try: first, there’s a fruitiness that develops rich, smoky, miso-like undertones. Then bam! That back-of-the-throat-warming chilli kicks in. And before you know it, you’re in love. Try it on your favourite Asian dishes but works equally well on pasta or fried eggs.

Ingredients: Chinese black beans (soya), Black sesame seeds, Gochugaru, Chilli flakes, Crispy garlic, Sichuan pepper, Cinnamon, Star anise, Organic raw cane sugar, Tamari, Sunflower oil, Sea salt

440 g

All the Stuff We Cooked - Frederik Bille Brahe

€25.00

Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook, All the Stuff We Cooked, born of that strange moment when we all learned what it was to go into lockdown for the first time.

The result was All the Stuff We Cooked: 44 recipes for simple but thoughtful dishes, a taste of his internationally renowned restaurants in Copenhagen—Atelier September, Apollo Bar, and Kafeteria—and the cooking he does at home for his family. The response from everyone who bought the book and cooked from it was deeply touching, and for this new edition we’ve added in five more recipes: ‘some of the stuff we cooked that didn’t make it to the first edition’, or the proverbial cherry on top.

Published by Apartamento Publishing S.L.
Third edition, April 2021
Dimensions: 140x210mm
Pages: 304
Binding: soft cover, perfect bound

Harry's Nut Butter - Hazelnut & Cacao

€8.90

Greet the morning with lashings of Hazelnut & Cacao on toast, or have it dolloped on top of a hot bowl or porridge, or maybe whizz it in a smoothie or a shake, definitely add it to your home baking or do what I do when I'm feeling sorry for myself and drizzle it over a bowl of ice cream.

Crumbs Cookies and Sweets from around the World - Ben Mims

€39.95

Bake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries

Whether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.

Big Night - Cookbook

€37.50

Big Night is all about creating memorable meals for gatherings and special occasions. From show-stopping main courses to easy yet impressive appetizers and desserts, this cookbook is a must-have for those who love hosting. The recipes are designed to make your big night even bigger, offering both flavor and style in every dish.

Apartamento Cookbook #9 Sandwiches

€30.00

Apartamento Cookbook #9: A Celebration of Sandwiches!

For the ninth edition of the annual Apartamento cookbook, we’re celebrating one of the world’s most beloved foods: Sandwiches! Whether hot or cold, open or closed, savory or veggie, overloaded BBQ, or even a classic ice cream sandwich, these 16 mouthwatering recipes highlight the versatility and creativity behind this simple yet iconic dish.

From white bread to artisanal rye, this book explores how chefs from diverse backgrounds have elevated the humble sandwich into something truly special. With beautiful illustrations by Orfeo Tagiuri, Apartamento Cookbook #9 is a must-have for food lovers and sandwich enthusiasts alike.

Featuring recipes from:

Alex Loveless, Alison Roman, Anthony Ha & Sadie Burns, Bre Graham, Canvis Nous, Cynthia Shanmugalingam, Imogen Kwok, Jago Rackham, Jason Stewart, Jiro Hsu & Michael Janczewski, Nadia Gilbert, Naiara Sabandar, Nicolai Nørregaard, Rirkrit Tiravanija, and more!

Book Details:
Publisher: Apartamento Publishing S.L.
Release Date: 2024
Format: Hardcover
llustrations: Drawings by Orfeo Tagiuri

Cafe Cecilia Cookbook - Max Rocha

€39.95

‘At Café Cecilia you will find some of the absolute best cooking in London, and I'm greedily grateful for this little gem of a book.’ – Nigella Lawson

‘Producing "honest" food is something I think about a lot. It's food that doesn't follow trends or fashions, that doesn't show off, that comes from the core of the cook. The food, the dining room and the way things are run at Café Cecilia is honest. They are from the soul of Max Rocha.’ – Diana Henry

The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia

Café Cecilia Cookbook, the first and only book on this, one of the UK's most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes.