SHORTLISTED FOR THE IRISH BOOK AWARDS FOOD & DRINK BOOK OF THE YEAR
‘How to zhuzh up your leaves by Theo Kirwan – the king of salads.’ The Times
‘Ottolenghi-style food… as good as it gets. Very tasty food that just happens to be healthy.’ Irish Times
‘Love, love, love the freshness and creativity on these pages. Thrilled to learn that the idea for Sprout and Co. and consequently this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School.’ Darina Allen, Ballymaloe Cookery School
Jack and Theo Kirwan, co-founders of acclaimed Dublin-based restaurants, Sprout, are devoted to showing just how full flavoured a salad can be. Their first cookbook, Saladology, includes more than 100 exciting recipes, ranging from simple side salads, attention-grabbing vegetables, satisfying noodles, pasta, fish and meat dishes. It’s a collection of ideas inspired by their favourite food experiences, reimagining what a salad can be – and always with an emphasis on delicious.
Recipes include:
– Ratatouille con tomate
– Gochujang bowl
– Roast chicken winter panzanella
– Harissa sweet potato & herb-split yogurt
– Olive oil-braised fennel with chorizo & halloumi honey
– Scallops with salsa roja & burnt corn
‘How to zhuzh up your leaves by Theo Kirwan – the king of salads.’ The Times
‘Ottolenghi-style food… as good as it gets. Very tasty food that just happens to be healthy.’ Irish Times
‘Love, love, love the freshness and creativity on these pages. Thrilled to learn that the idea for Sprout and Co. and consequently this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School.’ Darina Allen, Ballymaloe Cookery School
Jack and Theo Kirwan, co-founders of acclaimed Dublin-based restaurants, Sprout, are devoted to showing just how full flavoured a salad can be. Their first cookbook, Saladology, includes more than 100 exciting recipes, ranging from simple side salads, attention-grabbing vegetables, satisfying noodles, pasta, fish and meat dishes. It’s a collection of ideas inspired by their favourite food experiences, reimagining what a salad can be – and always with an emphasis on delicious.
Recipes include:
– Ratatouille con tomate
– Gochujang bowl
– Roast chicken winter panzanella
– Harissa sweet potato & herb-split yogurt
– Olive oil-braised fennel with chorizo & halloumi honey
– Scallops with salsa roja & burnt corn
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