A unique family-friendly cookbook, a source of inspiration for modern healthy living, a keepsake for the loyal fans of the restaurant, a momento for visitors to Galway, a celebration of the enduring energy of Ard Bia and all involved in it.
Ard Bia is about expecting great local food with an unusual twist, the best of Irish produce served with a little exotic magic: seasoning Atlantic scallops with tangy sumac, indulging pomegranate cake with freshly whipped Irish cream, pairing produce from local artisan heroes such as butcher-turned-charcutier James McGeough with eclectic influences from the Middle East and beyond.
The book represents a day in the life of Ard Bia, with the first five chapters taking the reader through the various times of day, from morning through lunchtime, mid-afternoon snacks through evening supper or dinner, finishing with something extra, sweet, or cheesy. The final chapter is an important element of the book. This pantry section can contain much of the overflow of information from other chapters, and will be a go-to for further explanations.
One of Galway’s most enduring restaurant operations which is now housed in one of the city’s most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.
Aoibheann Mac Namara is the propietor of Ard Bia: restaurateur and entrepreneur and Aoife Carrigy is the former deputy editor of Food & Wine Magazine and freelance food writer.
“Travelers who have fallen in love with Ard Bia, the little restaurant near the Spanish Arch along the quay in Galway, can now re-create its dishes at home.”-the Boston Globe2012, 328 pages (Atrium)
ISBN 978-1-85594-221-9 Hardback $59.95