Brother Hubbard Cookbook

Leaning towards aspects of Middle Eastern and Southern Mediterranean food, The Brother Hubbard Cookbook is packed with nutritious, wholesome, often deceptively vegetarian dishes that emphasise flavour, colour and texture.

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Garrett Fitzgerald left his office-based career to follow his dream: to immerse himself in the creative adventures to be enjoyed with food. That journey started off with three wonderful months in Darina Allen’s Ballymaloe Cookery School. Next, he and his partner James travelled the world, exploring the flavours of local food throughout. They spent a year in Melbourne, working in a charming little bakery and a café businesses dedicated to purity, creativity and quality. Deciding to focus on the relatively undiscovered yet vibrant, healthy food of the Middle East, Garrett journeyed for several months through its streets, souks and bazaars, eating with locals and learning the secrets of their food and its part in their lives.

Bringing that experience back home, on a wing and a prayer, Brother Hubbard opened on Dublin’s Capel Street in 2012, during the darkest hours of the recession. What once was a small fledgling café has since become so much more, with a team dedicated to bringing the best of breakfast, brunch, lunch, dinner and baking to its community of customers. Sister Sadie opened in September 2014 to start her own culinary journey. A taste of these wonderful adventures await all who use this book.

Discover a new way of eating with Brother Hubbard’s fresh, pure flavours dedicated to sharing and happiness.

Leaning towards aspects of Middle Eastern and Southern Mediterranean food, The Brother Hubbard Cookbook is packed with nutritious, wholesome, often deceptively vegetarian dishes that emphasise flavour, colour and texture.

Inside you will find favourite foods from the much-loved Brother Hubbard restaurant, the food they are asked about time and again. Dishes like Turkish Eggs Menemen, Moroccan Harira Soup, Middle Eastern Slaw and Harissa Baked Aubergine with Saffron Yogurt, Roasted Cashews and Apricots will bring a simple, exciting, creative new influence to your kitchen.

The book also tells the Brother Hubbard story, and their wonderful journey towards realising their own dream: adventures and happiness through cooking! Written in a style that will inspire even the most reluctant cook to have fun and to create a dish of which they can be proud, this is food that demands to be shared, that will make you feel better – in both its preparation and its enjoyment.

‘I loved Brother Hubbard by day. I love its grown up nighttime brother. They’re serving the kind of food I like to eat in the way I like to eat it.’ Catherine Cleary, The Irish Times

‘I for one will be back, as this place sells the most glorious salads and cared-for sandwiches in town, not to mention the smiles and good vibes.’ Edel Coffey, Irish Independent

‘A very cool, very urban café.’ The Wall Street Journal

‘Brother Hubbard feels very much like a cool independent London or New York cafe and comparisons have already been made to Ottolenghi and Soho’s Milkbar.’ Irish Independent

‘At the table: Everyone from barristers to hipsters, to middle-aged women to workmates.’ Irish Independent

‘Exhilarating food’ Katy McGuinness, Irish Independent

‘There is definitely something special about Brother Hubbard Cafe. From its owners and staff to its food and surroundings, there is a wholesomeness and an authenticity that is as rare as it is unique.’ Sunday Independent

‘What’s on offer is my favourite type of food; a take on the flavours of the Middle East inspired by cooks like London-based Israeli Yotam Ottolenghi and British-Iranian Sabrina Ghaynour’ Totally Dublin

‘Garrett Fitzgerald and James Boland at Brother Hubbards in Capel Street have built up a fantastic reputation for their café cum deli.’ Darina Allen, Irish Examiner

Hardback

 

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