Nine Bean Rows Spring 2026

NINE BEAN ROWS

Nine Bean Rows is a boutique Irish publishing house for tastemakers and storytellers.

Specialising in food and drink, our aim is to provide a more inclusive snapshot of Ireland’s modern, diverse and exceptional food culture, and in so doing to create a new culinary canon.

@9beanrowsbooks

BLASTA BOOKS

blasta (blast ) adj

From the Irish language, meaning delicious, tasty, appetising. Rhymes with pasta.

Blasta Books are to cookbooks what street food is to restaurants: a fun, accessible and affordable way to eat exciting food.

At Blasta Books, we believe that the two things that connect everyone, everywhere, are food and stories. If you draw a Venn diagram with food in one circle and stories in the other, connection is what’s in the middle where the circles overlap. Food and stories are what we all have in common, no matter who we are or where we’re from.

That’s why we’re working to make more room at the table, one bite and one book at a time. Pull up a chair and dig in.

@blastabooks e

IN GOOD TASTE

9781738479535

€15.00 • £13.00

PAPERBACK • 198MM X 129MM • 248 PAGES RIGHTS: WORLD 22 JANUARY 2026

WHAT SHAPES WHAT WE EAT AND DRINK – AND WHY IT MATTERS

MALLIKA BASU

It’s never been a better time to be a food lover. We binge Bake Off, follow foodie influencers, queue for trending hotspots and scroll endlessly for ideas on what to cook next. But for all this appetite, how much do we really know about what goes on behind the scenes with our food? And what can we really do to change things?

That’s where this book comes in.

In Good Taste is an accessible, digestible dive into where our food comes from and the issues shaping our edible world today. Mallika Basu sets out the big picture – what the food system is, how it evolved and why it urgently needs transforming – before exploring the key players, the people too often left behind and the pressures on the planet. With insights and contributions from leading voices, the book concludes with tangible ways food lovers can be tastemakers and changemakers – powerful ingredients in shaping a fairer food world.

Mallika Basu is a writer, presenter and commentator on food, drink and hospitality, with a firm belief in the power of food as a force for good. A features writer and presenter for Good Food, she explores planet-friendlier eating and the links between food, people and the planet in her award-nominated newsletter, In Good Taste.

Alongside her food writing, Mallika has over 20 years of strategic communications and advisory expertise, having worked with organisations including Jamie Oliver Group and Waitrose. She also helped shape Borough Market’s 2030 strategy. She has completed the Sustainable Food: Production and Processing programme at the University of Cambridge Institute for Sustainability Leadership (CISL) and holds a master’s degree in journalism.

Born in Kolkata, India, Mallika lives in South London with her two teenage children. @mallikabasu_

BLASTA BOOKS #17

BEANS

RECIPES FOR A PULSE-POWERED FUTURE

ALI HONOUR

Ali Honour’s journey with beans started as a chef looking for ways to feed people well without wrecking the planet. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. They became more than an ingredient – they became the backbone of a better way to eat. Beans isn’t just a collection of recipes – it’s also a rallying cry, a love letter, a legume-laden manifesto. It’s Ali’s way of saying look what food can be: humble and hearty, sustainable and sexy. Whether you’re a seasoned legume lover or just bean curious, this book will show you that beans aren’t just good for you, they’re good full stop.

9781068405013

€17.00 • £15.00

HARDCOVER • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 29 JANUARY 2026

BLASTA BOOKS #18

SAMBA

A CELEBRATION OF BRAZILIAN CUISINE

GISELLE MAKINDE

Giselle Makinde is a Brazilian-born chef and food entrepreneur who moved to Ireland in search of new opportunities and a fresh start. Like many who leave home, she felt disconnected from her roots, yet her childhood memories remain at the heart of everything she cooks. Samba is a joyful celebration of Brazilian cuisine, family and cultural memory. It brings to life the flavours and traditions passed down from Giselle’s mother and grandmother, and honours the deep connection between food, identity and home.

9781068405020

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD

30 APRIL 2026

BLASTA BOOKS #19

TOASTIES

9781068405037

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 23 JULY 2026

THE ALCHEMY OF CHEESE, BREAD, BUTTER AND HEAT

SINÉAD NI SHITHIGH & ANN NÍ CHÍOBHÁIN

Sinéad and Ann are on a mission to spread the gospel of the Irish cheese toastie. Their book, Toasties, is devoted to the finest Irish cheese, the indulgent pleasure of real butter and the alchemy that happens when they meet bread and heat. Toasties is packed with simple recipes that comfort and delight, but with a few twists, some hot takes and a dash of nostalgia. Raised in the wilds of south-west Ireland on unpasteurised milk and unapologetically obsessed with great dairy, Sinéad and Ann know what makes killer toastie combos and invite you into their world, because a great toastie isn’t just food, it’s a way of life.

DINNER

MEALS TO MATCH THE DAY YOU’RE HAVING

9781068405044

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD

29 OCTOBER 2026

Dinner is a compact cookbook designed to help you cook based on the kind of day you’re having. Whether it’s a breakfast-fordinner kind of day, summer party day or hungover day, Erica Drum has got you covered. Think jazzing up simple noodles, cheesy comfort food, quick fixes and full-blown feasts. Every recipe is easy to follow, big on flavour, brimming with colour and packed with the kind of joy Erica brings to every plate. It’s all about making delicious food to match your mood and fit in with your day.

THE KAI COOKBOOK

A LOVE LETTER TO THE WEST OF IRELAND

JESS MURPHY

The Kai Cookbook is the long-awaited collection of 100 of the restaurant’s best-loved dishes, from the legendary Kai fish fingers that they can’t take off the menu to showstopper cakes from the irresistible daily line-up on the bar.

Kai is the Māori word for food, and Jess and Dave Murphy opened the door to their award-winning Galway restaurant in 2011 with a simple formula: high-quality produce, sourced locally and cooked intelligently. What’s in season will be on your plate.

Part cookbook, part love letter to Jess’s adopted home in the West of Ireland, these recipes and recollections, all told in Jess’s distinctive voice, will capture your heart, just like this little restaurant has done to all who have eaten there.

9781738479559

€35.00 • £30.00

HARDBACK • 189MM X 246MM • 224 PAGES

RIGHTS: WORLD

25 SEPTEMBER 2025

New Zealand-born chef Jess Murphy has lived in Ireland since 2003 and has been based in Galway since 2005, where she opened her award-winning restaurant, Kai, with her Irish husband, Dave Murphy, in 2011.

Kai is a place built on good energy, where happy staff and a busy kitchen combine to send everyone who visits out the door a little bit more content with the world. When Jess is not feeding or minding people, she is quietly fighting for an underdog somewhere here or abroad. She has been a formal High-Profile Supporter of the UNHCR since 2017.

Everything that Jess does has a vitality, immediacy and generosity based on friendship, relationships and respect. @kai_galway

NOW YOU’RE COOKING!

70 RECIPES THAT KIDS CAN MAKE

JOLENE AND LILY MAE COX

Lily Mae (Lils) is 11 and has been cooking with her mum, Jolene, ever since Lils could sit up in a feeding chair. Working side by side, this mother-daughter duo is on a mission to teach kids how to cook real food they’ll love to eat, from an Epic Ham and Cheese Toastie (complete with cheese pull!) to their Kinda Famous Chicken Curry that they can make for the whole family.

In these 70 tried-and-tested recipes, including the clever tips and tricks they’ve learned over the years, Jolene and Lils write directly for kids, giving them the skills and confidence to learn that cooking is something anyone can do at any age.

9781738479542

€30.00 • £25.00

HARDCOVER • 195MM X 220MM • 192 PAGES

RIGHTS: WORLD

28 AUGUST 2025

Jolene Cox is an award-winning Irish food writer with a background in early childhood education. She’s the founder of the Family Cooking Club, where she’s been leading hands-on cooking classes for kids since 2019.

Lily Mae Cox, affectionately known as Lils, is Jolene’s daughter, sidekick and the much-loved co-host of the cooking classes. Full of curiosity and a love for food, Lils brings her infectious energy to every session, proving that kids can take the lead in the kitchen.

Together, this dynamic duo hosts weekly live cooking classes online for children aged 5 to 12, helping young chefs build confidence, learn essential kitchen skills and, most importantly, have loads of fun. @oneyummymummy1

FILTHY QUEENS

THE HISTORY OF BEER IN IRELAND

DR CHRISTINA WADE

In Filthy Queens, Dr Christina Wade looks at the history of beer alongside some of the biggest events in the story of Ireland.

You’ll find an 18th-century courtesan who had a wicked streak of beer snobbery and early medieval monks who wrote beer reviews so terrible, any Untappd fan would feel right at home. There will be beer tastings, parties, music and wakes. You’ll meet thieves and murderers, saints and goddesses. You’ll hear stories of kings and paupers, witches and bishops, Irish, English and Vikings from the Late Iron Age all the way up to the early 20th century. Oh, and don’t forget the zombies.

We’ve been drinking beer for millennia, so it’s a perfect way to embrace the past and those who lived in it. In the end, you’ll see that the history of beer is intimately intertwined with the history of us.

9781738479528

€20.00 • £17.50

HARDBACK • 155MM X 220MM • 232 PAGES

RIGHTS: WORLD

30 JANUARY 2025

Dr Christina Wade is a beer historian specialising in the hidden histories of the brewing trade, especially the role of women. Wade has spent much of her time writing about women and beer history on her website Braciatrix and has recently launched a Substack newsletter of the same name. A BJCP Certified Beer Judge, Wade is also the resident historian, audio editor and co-host of the Beer Ladies Podcast. Additionally, she founded the Ladies Craft Beer Society of Ireland in 2013, which has grown to over 1,400 members. Wade currently sits on the League of Historians at the Beer Culture Center and has presented her work at events around the world. @braciatrix

SEED TO SUPPER

9781739210571

€20.00 • £17.50

HARDBACK • 177MM X 248MM • 128 PAGES

AGE: 9–12 YEARS

RIGHTS: WORLD

29 AUGUST 2024

THE JOURNEY OF YOUR FOOD FROM THE GROUND UP

WRITTEN BY MICHELLE DARMODY

ILLUSTRATED BY RUTH GRAHAM

How does your food get on your plate? Where does it come from? How does it grow? How does it travel around the globe to get to you? And once you have it, how do you cook and eat it?

Seed to Supper takes you through every stage of food’s journey from its start as a seed in the soil to the table via the kitchen and everything – and everywhere! – in between.

You’ll not only learn how to grow, buy and cook food, you’ll also learn how what we eat affects the planet and see how people eat and share food at dinner tables around the world.

With cooking tips and easy recipes, DIY activities, interesting anecdotes and fascinating facts, follow your food from the ground up and see how food connects us all.

Dr Michelle Darmody’s work brings together sustainability, food entrepreneurship and creativity. Her PhD focused on environmental food education for children. Her research projects have won RETHINK Ireland Social Innovation funding and she was named an Ashoka Changemaker. Michelle writes an award-winning weekly column for the Irish Examiner. Her extensive knowledge of sustainability and the food landscape also stems from the creation of large-scale events tackling climate change, such as Eat the Streets for Dublin City Council and Summer Rising for IMMA. She is also a regular commentator for Irish media.

COOK

9781739210595

€35.00 • £30.00

BY THE SAME AUTHOR 9781999379940

HARDBACK • 175MM X 223MM • 224 PAGES

RIGHTS: WORLD

12 SEPTEMBER 2024

TRADITIONAL IRISH COOKING WITH MODERN TWISTS

GRAHAM HERTERICH

Graham Herterich is back with a follow-up to his debut cookbook, with a savoury spin this time.

Graham flips the script on favourites like bacon and cabbage to turn it into cabbage and bacon, while Irish stew gets reimagined as a lamb tagine. Beloved Irish classics such as the ‘mammy salad’, a chicken fillet roll and our classic combo of lasagne, coleslaw and chips all feature alongside modern versions updated with the flavours and ingredients available to us now.

The book is structured around the unique way we eat in Ireland, broken up into the five mealtimes of breakfast, lunch, dinner, tea and supper. There is also a chapter dedicated to pork and bacon, inspired by his childhood growing up over the family butcher shop.

Whether it’s a bowl of coddle or a spice bag, Cook shows that traditional and modern Irish cooking isn’t defined by what it is, but rather by what it does: it nurtures us, warms us and makes us who we are.

Graham Herterich is well known for creating dishes with both conventional and unusual flavour combinations, using traditional Irish recipes as inspiration. Having learned to bake with his granny at a young age, he went on to become a classically trained chef who re-established his passion for baking as his career progressed. This ultimately led him to set up The Cupcake Bloke in 2012 and open his first retail store, The Bakery, in Dublin in 2018. Graham is passionate about flavour and quality while bringing an element of fun to food. @grahamherterich

9781738479511

€35.00 • £30.00

HARDBACK • 189MM X 240MM • 232 PAGES

RIGHTS: WORLD

26 SEPTEMBER 2024

THE OLD SPOT COOKBOOK

A DECADE AT DUBLIN’S FAVOURITE GASTROPUB

AOIFE CARRIGY

On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath. ‘Welcome to The Old Spot’, the hand-painted sign reads.

Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this awardwinning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city.

They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town.

With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals who all treat The Old Spot like an

extension of their own home as much as their favourite local restaurant. Now you can bring some of that warmth into your own kitchen too.

Aoife Carrigy is a writer and editor specialising in food, drinks and travel. Having started her working life front-of-house in restaurants, she has co-authored three restaurant cookbooks and was general editor of four books for the Irish Countrywomen’s Association. Aoife has been the wine and drinks columnist for the Irish Independent since 2010 and was previously drinks editor of Image Interiors and deputy editor of Food&Wine Magazine. She has won three Irish Food Writing Awards for her journalism and has contributed to Food&Wine Ireland, the Irish Times, the Guardian, Business Post, Image Interiors and Totally Dublin among others. @aoifecarrigy_

AN IRISH FOOD STORY

100 FOODS THAT MADE US

JP MCMAHON

This book is about the story of Irish food and food in Ireland. They may seem like the same thing, but they’re not.

An Irish Food Story looks at history, culture and identity in Ireland through 100 foods. From farmhouse cheese to Findus Crispy Pancakes and everything in between, Jp McMahon shows us that we truly are what we eat.

It’s a story about what we had and what we wanted, about what we got and what we ate, from the first settlers who arrived on the island 10,000 years ago to the people who call Ireland home today.

The Irish food story is also about what we didn’t eat. It’s about how we sometimes ignored the very foods that are right in front of us. It’s about how we still struggle to assert our native food culture and food identity due to a history of colonialism, famine and self-doubt.

9781738479504

€25.00 • £22.00

HARDBACK • 155MM X 220MM • 232 PAGES RIGHTS: WORLD 10 OCTOBER 2024

The high and the low, the good and the bad, feast and famine all have a place in the Irish food story. Jp McMahon invites us to explore it and celebrate it together.

Jp McMahon is a Michelin-starred chef, restaurateur and the best-selling author of The Irish Cookbook. Jp is an ambassador for Irish food, travelling widely to promote Ireland, its produce and food culture. He is also the founder of and host to one of the biggest and most talked-about international food events in Europe, Food on the Edge, that features the best chefs from across the globe. Jp is also a member of Euro-Toques Ireland and is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and to engaging directly with farmers and producers. Jp is a regular contributor to Radio One and Newstalk radio, has a monthly slot on RTÉ TV and wrote a weekly column for the Irish Times for eight years. @mistereatgalway

9781739210588

€15.00 • £13.00

HARDBACK • 139MM X 190MM • 232 PAGES

RIGHTS: WORLD

07 MAY 2024

A COMPENDIUM OF IRISH PINTS

THE CULTURE, CUSTOMS AND CRAIC

ALI DUNWORTH

In Ireland, a pint – having one, going for one, buying one –is a cultural institution. It’s about so much more than 568ml of beer in a glass. But how did a simple pint become such a phenomenon?

In A Compendium of Irish Pints, Ali Dunworth delves into the culture, customs and craic surrounding pints in Ireland, from airport pints to unplanned pints, pints for celebrations and pints for commiserations, festival pints, quiet pints, crisps and pints and everything in between.

With illustrations by Stephen Heffernan, aka Hephee, that perfectly capture the culture of pints in his iconic style, you’ll find yourself working up a thirst and sending that text we all love to get: ‘Pint?’

Ali Dunworth is a writer, journalist, consultant and events curator who loves writing and talking about food and drink so much that she’s made a career out of it. She started out working in hospitality before a career behind the scenes in food TV. In between TV productions, she always returned to bar and restaurant work, either waiting tables, making drinks or back in the kitchen. She also curates and hosts numerous Irish food events and festival stages. At the heart of everything Ali does is great local food and drink and a hunger for the stories that go with them. Cooking, writing, storytelling, washing up, pouring pints, writing about pints – she’s done them all, and as a freelancer, she’s always prepared to do any of them again. @alidunworth

OLD MAN’S PUB

BUTTER BOY

COLLECTED STORIES AND RECIPES

PAUL FLYNN

‘I’m a butter, pot, cook, eat kind of guy.’

Butter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn’s tenure as food writer for the Irish Times from November 2019 to October 2022. Paul’s columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning.

Paul’s food is simple, seasonal and family-oriented. It’s designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards, the world feels just that little bit better.

Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.

9781739210519

€40.00 • £35.00

HARDBACK • 156MM X 216MM • 728 PAGES

RIGHTS: WORLD

14 SEPTEMBER 2023

Paul Flynn is a chef, restauranteur, cookery school owner and teacher, TV presenter and personality. He co-owns the Tannery Restaurant and Townhouse in Dungarvan, County Waterford with his wife, Máire, which opened in 1997. In 2008, they opened the Tannery Cookery School. Paul has been a regular on Irish and international television with numerous successful shows, including Lords and Ladles and Paul Flynn’s Food Truck Favourites. Paul has also been the cookery writer for the Irish Times on two occasions: from 2000 to 2004 and from 2019 to 2022. When Paul isn’t in the kitchen or at a music festival, he’s probably hopping on a plane for a new adventure.

@paulflynnchef

‘ This b ook is a celebration. I want to eat everything within its sunny pages.’

– Marina O’Loughlin

a splash of water in a saucepan set over a low to medium heat. Cover and cook gently for 15 minutes, until the onions soften. Remove the lid and turn up the heat so the liquid starts to evaporate and the onions start to caramelise. Scrape the bottom of the pan periodically, making sure you dislodge any sticky brown bits as they appear.

Add the sugar. This will speed up the caramelisation process, so keep a good eye on it so the onions don’t start to burn. After a few minutes, when the onions are lightly golden, add the maple syrup, vinegar and some salt and pepper, then transfer the onions to a baking tray. Smooth the onions out a little, then put the sausages on top and bake in the oven for 15 minutes.

Tear the croissants into rough chunks, then nestle them in among the sausages. Bake for another 5 minutes, then eat with mustard.

PARADISO

RECIPES AND REFLECTIONS

DENIS COTTER

When Denis Cotter opened Paradiso in Cork City in 1993, he wanted to create an exciting, modern, vegetablebased cuisine.

The restaurant soon gained local and international recognition for its ground-breaking, flavour-driven food, and its dedication to local and seasonal produce was ahead of its time.

Paradiso continued to evolve over the decades, becoming a much-loved part of Cork’s food culture and remaining at the forefront of creative vegetable cooking. Along the way, a unique cuisine came into being, a style of cooking that grew into something that remains identifiably Paradiso.

This new book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. It is a collection of new and evolved recipes, presented in a way that reflects how the dishes are prepared and served in the restaurant. And there

9781739210502

€39.00 • £35.00

HARDBACK • 170MM X 240MM • 224 PAGES

RIGHTS: WORLD

28 SEPTEMBER 2023

is a comprehensive section that will teach you how to make the core elements that are the building blocks of the kitchen, the things that deliver concentrated flavours and textures. With these building blocks, you will be able to bring a touch of Paradiso to everything you cook.

Denis Cotter is the owner and executive chef of Paradiso in Cork, where his inventive and flavour-driven food has been at the forefront of vegetable cuisine since the restaurant opened in 1993. He is the author of four previous books: The Café Paradiso Cookbook (1999), Paradiso Seasons (2003), Wild Garlic, Gooseberries … and Me (2007) and For the Love of Food (2011). Denis is always working and yet always trying to retire to pursue his other career as a barman and to find the time to learn to play trombone. @paradisocork

9781739210526

€18.00 • £15.50

HARDBACK • 139MM X 190MM • 160 PAGES

RIGHTS: WORLD

05 OCTOBER 2023

IRISH KITCHEN COCKTAILS

60 DRINKS YOU CAN MAKE WITH EVERYDAY KITCHEN EQUIPMENT

OISÍN DAVIS

In Irish Kitchen Cocktails, industry pro Oisín Davis shows you how easy it is to make cocktails with Irish spirits using everyday kitchen equipment.

Do you have a spoon and a large bowl? You can stir up the perfect punch for any kind of party, like Mrs Doyle’s Iced Tea. Remember that NutriBullet you bought because you wanted to go on a smoothie diet? Dust it off and you can rock out a whole heap of frozen cocktails, including a Frozen Jameson, Ginger Ale & Lime. Got a decent-sized jug and a hand blender? You can lash together amazing cocktails in minutes, such as a Wicklow Wanderer. Found yourself in a cocktail emergency? Be prepared with drinks such as the Ginger Divil.

After travelling the world spreading the word about Irish drinks, Oisín knows that Ireland is home to some of the best distilleries on the planet, and it’s not just whiskey. We’re also

creating incredible Irish gin, poitín, vodka, rum, liqueur, mead, vermouth and fruit distillates. In these 60 recipes, from a classic Irish coffee to a frozen poitín piña colada, Oisín is on a one-man mission to show you how to mix up whopper homegrown drinks.

Oisín Davis is a self-confessed wizened old warhorse of the Irish drinks industry. His love for Irish spirits and cocktails led him to establish Ireland’s first dedicated drinks consultancy, Great Irish Beverages. Through this company, he has run nationwide drinks festivals and has worked all over the world educating and marketing for Jameson’s global team. He also manages publicity for some of Ireland’s most prestigious spirits and iconic whiskeys. Oisín has an award-winning monthly column in Food&Wine Magazine with the Business Post and is a regular radio and TV contributor. @oisindavis

THE GATHERED TABLE

A TASTE OF HOME

COMPILED BY GATHER & GATHER IRELAND

Home means many things. It’s a place for family, friends and solitude. It’s a safe haven and a retreat. It provides shelter, security and independence. And for those who have lived without a home, it means everything.

The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland’s food world. Bakers and butchers, farmers and food champions, producers, shopkeepers and chefs have shared their most cherished recipes, all for a good cause.

Compiled by Gather & Gather, whose ethos is about using food to bring people together, all proceeds from this book will go to Peter McVerry Trust, the national housing and homelessness charity whose work is needed now more than ever. In buying this book, you will be helping Peter McVerry Trust to change more lives and give more people a home of their own with a table at the heart of it to gather around.

9781999379995

€30.00 • £27.50

HARDBACK • 236MM X 287MM • 160 PAGES

RIGHTS: WORLD

30 MARCH 2023

Gather & Gather was founded in 1998. By 2012, they had become the fastest-growing caterer in Ireland and the UK, with their core range of services expanding from workplace cafés, restaurants, fine dining and hospitality to include retail cafés and bars, pop-up food and bar concepts, and event catering. @GatheredIreland

Peter McVerry Trust is a national housing and homelessness charity committed to reducing homelessness and the harm caused by substance misuse and social disadvantage. The charity provides low-threshold entry services and offers pathways out of homelessness. Their vision is an Ireland that supports all those on the margins and upholds their rights to full inclusion in society. @PMVTrust

BAKE

9781999379940

€25.00 • £21.50

BY THE SAME AUTHOR

HARDBACK • 175MM X 223MM • 224 PAGES

RIGHTS: WORLD

08 SEPTEMBER 2022

TRADITIONAL IRISH BAKING WITH MODERN TWISTS

GRAHAM HERTERICH

Graham Herterich, aka The Cupcake Bloke, has always been fascinated by taking classic Irish recipes and giving them a modern twist.

In Bake: Traditional Irish Baking with Modern Twists, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug. It could be an exact update of the recipe or it could be a modern interpretation of the flavour combination or the concept, like a classic coffee and walnut cake reimagined as a coffee and walnut pavlova with coffee poached pears.

Food is a powerful link to our past, so writing the book also became a trip down the memory lane of Graham’s childhood, teens and early twenties all the way through to the last few years, when he became more confident in his food, flavours, inspirations and textures. Graham also realised that baking is

more than just an action – it’s an invitation to the people you are going to share it with, a symbol of generosity and a gesture of love.

Graham Herterich is well known for creating dishes with both conventional and unusual flavour combinations, using traditional Irish recipes as inspiration. Having learned to bake with his granny at a young age, he went on to become a classically trained chef who re-established his passion for baking as his career progressed. This ultimately led him to set up The Cupcake Bloke in 2012 and open his first retail store, The Bakery, in Dublin in 2018. Graham is passionate about flavour and quality while bringing an element of fun to food.

@grahamherterich

9781739985806

€30.00 • £27.50

HARDBACK • 214MM X 280MM • 280 PAGES RIGHTS: WORLD 04 NOVEMBER 2021

AND FOR MAINS

RECIPES, STORIES AND PINTS WITH AN IRISH BUTCHER AND A CHEF

GAZ SMITH & RICK HIGGINS

A butcher and a chef walk into a bar … and Dublin food history is made.

And for Mains is the brainchild of Gaz Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life. This book was born out of a desire to share their knowledge, stories and recipes with the people who love all the same things that they do.

In this, their first cookbook, they combine the recipes for meat feasts, seafood classics and a few of those curveballs Gaz is renowned for with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea. Once you’ve sat down to a table overflowing with seafood, meat, shellfish and sides, there will be only one question to ask: and for mains?

Gaz Smith is the owner and mastermind behind Big Mike’s restaurant in Dublin with a legion of loyal fans.

@MichaelsCoDub

Rick Higgins is an award-winning butcher running what many regard to be one of the best butcher shops in the country, Higgins Family Butcher in Sutton. @higginsbutchers

‘I’m a huge fan of Blasta Books. This is a series that is worth collecting in its entirety. The recipes are unfailingly greedinducing, and the design, use of colour, and the charming illustrations … make these little books beautifully collectible.’

– Nigella Lawson

‘Absolutely loving this beautiful collection of cookbooks celebrating the diversity of food in and around Ireland and giving new and emerging voices in food a seat at the table.’

– Jamie Oliver

‘The first series of Blasta Books isn’t just a breath of fresh air for the cookbook publishing world; it’s a veritable hurricane … smart, beautifully written and gorgeously designed, they are that ideal thing: both functional cookbooks and delightful, sassy objects.’ – Jay Rayner

‘Rather like Blue Note Records in the 1950s, Blasta Books seems to release only classics.’ – John and Sally McKenna

‘These small, gorgeous, single-subject cookbooks … are fantastic. And, clearly, deeply aesthetically pleasing. They’re so beautifully designed and illustrated. I really love the whole enterprise.’ – India Knight

‘This cookbook series from Blasta Books is just brilliant. Pithy, opinionated, learned, well-written and beautifully designed. Loved every single one.’ – Tom Parker-Bowles

9781999379902

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 03 FEBRUARY 2022

Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos? These are the authentic flavours of Mexico, from real corn tortillas to smoky chillies. There is something for everyone here, whether you’re a carnivore, vegetarian or vegan. Your taco night is about to get taken up a level.

9781999379919

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 05 MAY 2022

Russell Alford and Patrick Hanlon are fried food aficionados –they are absolutely obsessed with anything that can be put in a deep-fryer or a pot full of dripping. They’ve taken familiar favourites, chipper classics and the flavours we can’t get enough of these days and have created the ultimate version of every recipe, from the perfect chips to spice burgers, corn dogs and Korean fried chicken. Their style is all about fun, casual and approachable food, which is exactly what this book delivers.

9781999379926

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 04 AUGUST 2022

Cultures and cuisines have many differences, but one thing they all have in common is cookies. No matter the country, cookies evoke fond childhood memories and feature in many holidays and celebrations. But there’s more to this book than just a sweet treat. Author Jess Murphy is an official High-Profile Supporter of the UNHCR (the UN Refugee Agency), with whom she works to raise awareness and to advocate for refugees. For this book, Jess worked with refugees around Ireland to collect and share their recipes as well as immigrants who have made Ireland their home. Meanwhile, author Eoin Cluskey tested all the recipes at his Bread 41 bakery in Dublin. This is a little book with a big heart, showing that food knows no borders.

9781999379933

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 03 NOVEMBER 2022

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan’s book, Wok, is the first Irish-Chinese cookbook to be published. The book is broken down into nine sections – dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet – with three recipes in each section. Kwanghi wants to bring Asian food to a wider audience and this book is the approachable introduction you need.

9781999379957

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 26 JANUARY 2023

Everyone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all. Soup takes you on a journey around the globe from the comfort of the communities within Ireland. The soups the authors have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.

TAPAS

A TASTE OF SPAIN

ANNA CABRERA & VANESSA MURPHY

Tapas are the perfect party food and even better icebreakers (great for first dates!). They can be enjoyed at a table, bar or simply as finger food. It’s all about sharing. And the best part is that you don’t have to commit to one dish – you can sample them all. The dishes that Anna Cabrera and Vanessa Murphy have shared in Tapas are the way they love to prepare these recipes in their beloved Dublin restaurant, Las Tapas de Lola. There are thousands of different ways to create so many of these dishes, but that’s the joy of Spain. Each region, city, village, bar and family has their own version that’s been handed down over the years. Now you can make these your own too.

9781999379964

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 20 APRIL 2023

BLASTA BOOKS #8

MASARAP

Richie Castillo is the chef behind Bahay, a Filipino pop-up restaurant that he started and runs with his partner, Alex O’Neill. Richie and Alex named Bahay after the Tagalog word for home while the title of this, their first book – Masarap – means tasty in Tagalog, the Filipino language. It’s a nod to Bahay’s Irish-Filipino background, seeing as how blasta means tasty in Irish. For Richie, this book was a catalyst for exploring and connecting with his Filipino heritage. You’ll find classic dishes such as adobo, a range of exciting Filipino dishes and playful recipes with Filipino flavours that highlight his experience growing up eating Filipino food with Irish ingredients. Masarap is an exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines.

9781999379988

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 26 OCTOBER 2023

9781739210533

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 25 JANUARY 2024

If you take the five basic flavour profiles – sweet, sour, salty, bitter, umami – then add the basic contrasts of a successful dish – smooth, crunchy, zingy, fatty, crispy – you soon realise that using pickles in your cooking can lay down some excellent funky beats. For Caitlin Ruth, when it comes to pickles she’s looking for taste, a contrast of flavours and a good way to make a funky dish. There are few dishes that can’t be improved by the addition of a pickle – and few fruits and vegetables that can’t be thrown into a jar in a 10-minute pickle project. With suggestions for how to eat and serve each pickle and tips on how to use them in surprising ways (think pickle-brined fries or a pickle zhoug), Caitlin puts the fun into Funky to pack your plate with flavour.

9781739210540

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD

25 APRIL 2024

The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City, where she serves the fish that had previously been thrown back and converts the wary to fully fledged seafood lovers. Determined to take whatever is landed and to use as much of that as possible, not to mention building up a larder for days when bad weather means there are no boats out, Aishling has to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.

9781739210557

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 25 JULY 2024

Agak-agak (pronounced aga-aga, with a silent k) is a Malaysian saying that means ‘guess-guess’ or ‘use your instincts’. In this book, Sham Hanifa has translated those instincts into easy-tofollow recipes that incorporate all the flavour of his diverse heritage, which includes Chinese, Thai, Indian and Malay influences. This multicultural background is reflected in Sham’s food, from Thai basil beef and the Malaysian comfort food classic of chicken rice to his grandmother’s famous crab laksa and Sham’s own renowned lamb rendang. With instructions on how to make many dishes out of one batch of spice paste, satay sauce or chicken broth plus clever cooking tips for how to plan ahead to get two different meals out of the same ingredients, Agak-Agak packs a big flavour punch into a little book.

9781739210564

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 24 OCTOBER 2024

The word ‘Socafro’ is a mash-up of Alistair ‘JD’ Jeje’s two favourite types of music: the rhythmic beats of Soca from Trinidad & Tobago and the soulful lines of Afrobeat from Nigeria. This combination reflects JD’s own dual heritage and it’s also the name of his business, Socafro Kitchen. Each recipe in this book, from his macaroni pie to his take on jollof rice, tells a story reminiscent of JD’s childhood memories, bridging the culinary gap between West Africa and the Caribbean.

BOOKS #14

Facundo Rodulfo and Pam Neumann are the dynamic duo behind Tango Street Food in Killarney, County Kerry. Originally from Buenos Aires, they want to share not only the flavours of their homeland, but also their love of fostering cultural awareness and togetherness through food. In Tango, Facundo and Pam showcase a fusion of Argentine and Italian street food-style recipes. Each recipe is a testament to the power of food to transcend borders, connect people and create community. From their famous beef empanadas and stuffed pizzas to family favourites such as Argentine shepherd’s pie and chocotorta, Tango brings a fresh new way of sharing Argentine food culture to everyone’s table.

9781738479573

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 08 MAY 2025

9781738479580

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES

RIGHTS: WORLD 31 JULY 2025

Nestled among the southern streets and river walls of Cork City is the award-winning Izz Café, run by beloved couple Izzeddeen Alkarajeh and Eman Aburabi. Serving top-quality Palestinian food, including the always-popular manaeesh, steaming fresh pittas, traditional homemade desserts and their own houseroasted coffee, Izz Café has become a much-loved destination in the heart of Cork’s food community. In Jibrin (pronounced Jib-REEN), named after Eman’s family hometown in Palestine (Beit Jibrin), Izz and Eman share recipes that will take you on a culinary journey of their homeland, with recipes including sumac-dusted roast chicken on flatbread (musakhan), bite-size dumplings (shish barak), stuffed pickled aubergines (makdous) and knafeh, the syrupy, cheese-stuffed pastry cake.

BOOKS #16

Aoife McElwain is a messy cook, but she’s managed to go from chaos to craic in the kitchen, and that’s what her book, Messy, will help you do too. With simple recipes interspersed with gentle coaching tools, this book is for anyone who wants to harness the joy of cooking and use food as a tool for a life well lived. From those times when you can’t cope or need a bit of comfort to ideas for how to cook for a crowd or in the great outdoors, Messy is a companion cookbook for recovering perfectionists and recuperating people-pleasers whose inner critics tend to follow them into the kitchen. Most of all, Messy is a celebration of creativity and of learning from our mistakes. Messiness can marinate into joy, and Aoife will show you how.

9781738479597

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 23 OCTOBER 2025

BEANS

RECIPES FOR A PULSE-POWERED FUTURE

ALI HONOUR

Ali Honour’s journey with beans started as a chef looking for ways to feed people well without wrecking the planet. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. They became more than an ingredient – they became the backbone of a better way to eat. Beans isn’t just a collection of recipes – it’s also a rallying cry, a love letter, a legume-laden manifesto. It’s Ali’s way of saying look what food can be: humble and hearty, sustainable and sexy. Whether you’re a seasoned legume lover or just bean curious, this book will show you that beans aren’t just good for you, they’re good full stop.

9781068405013

€17.00 • £15.00

HARDCOVER • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 29 JANUARY 2026

BLASTA BOOKS #18

SAMBA

A CELEBRATION OF BRAZILIAN CUISINE

GISELLE MAKINDE

Giselle Makinde is a Brazilian-born chef and food entrepreneur who moved to Ireland in search of new opportunities and a fresh start. Like many who leave home, she felt disconnected from her roots, yet her childhood memories remain at the heart of everything she cooks. Samba is a joyful celebration of Brazilian cuisine, family and cultural memory. It brings to life the flavours and traditions passed down from Giselle’s mother and grandmother, and honours the deep connection between food, identity and home.

9781068405020

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD

30 APRIL 2026

BLASTA BOOKS #19

TOASTIES

9781068405037

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD 23 JULY 2026

THE ALCHEMY OF CHEESE, BREAD, BUTTER AND HEAT

SINÉAD NI SHITHIGH & ANN NÍ CHÍOBHÁIN

Sinéad and Ann are on a mission to spread the gospel of the Irish cheese toastie. Their book, Toasties, is devoted to the finest Irish cheese, the indulgent pleasure of real butter and the alchemy that happens when they meet bread and heat. Toasties is packed with simple recipes that comfort and delight, but with a few twists, some hot takes and a dash of nostalgia. Raised in the wilds of south-west Ireland on unpasteurised milk and unapologetically obsessed with great dairy, Sinéad and Ann know what makes killer toastie combos and invite you into their world, because a great toastie isn’t just food, it’s a way of life.

DINNER

MEALS TO MATCH THE DAY YOU’RE HAVING

9781068405044

€17.00 • £15.00

HARDBACK • 154MM X 217MM • 72 PAGES RIGHTS: WORLD

29 OCTOBER 2026

Dinner is a compact cookbook designed to help you cook based on the kind of day you’re having. Whether it’s a breakfast-fordinner kind of day, summer party day or hungover day, Erica Drum has got you covered. Think jazzing up simple noodles, cheesy comfort food, quick fixes and full-blown feasts. Every recipe is easy to follow, big on flavour, brimming with colour and packed with the kind of joy Erica brings to every plate. It’s all about making delicious food to match your mood and fit in with your day.

Nine Bean Rows Books Ltd

23 Mountjoy Square

Dublin D01 E0F8

Ireland

info@ninebeanrowsbooks.com ninebeanrowsbooks.com @9beanrowsbooks

SALES

For sales in Ireland, contact sales@ninebeanrowsbooks.com

For sales in the United Kingdom, Europe, Middle East and Africa, contact: Abrams & Chronicle Books

1st Floor, 22-24 Ely Place, London, EC1N 6TE, UK

+44 (0)20 7713 2060 info@abramsandchronicle.co.uk abramsandchronicle.co.uk

UK sales inquiries: info@abramsandchronicle.co.uk

Export sales inquiries: internationalsales@abramsandchronicle.co.uk

New business: newbusiness@abramsandchronicle.co.uk

For sales in Australia and New Zealand, contact Hardie Grant Publishing: sales@hardiegrant.com https://publishing.hardiegrant.com/en-au

FOREIGN RIGHTS

For all foreign rights queries, contact foreign@unitedagents.co.uk