Lynda Booth, founder of Dublin Cookery School, launches first cook book

Lynda Booth, founder of Dublin Cookery School, launches first cook book

Lynda Booth, founder of the award-winning Dublin Cookery School*, has realised a long-held dream with the launch of her first book titled ‘From Lynda’s Table’.

This beautiful presentation of over 140 recipes is full of Lynda’s culinary memories and depicts her personal journey through food spanning nearly two decades. She joined with friend and fashion designer Liz Quin and photographer Joanne Conway to style the food photography, resulting in a fresh looking cookery book where the food literally leaps off the page.

Lynda’s dedication, drive and enthusiasm for food has seen her travel and work with some of the world’s best restaurateurs and chefs, from the Four Seasons in Canada to the acclaimed Relais Chateaux Hotels in Italy. Her bold approach to Raymond Blanc landed her a job as pastry chef at his Michelin two starred restaurant “Le Manoir aux Quat’Saisons” in Oxford. Lynda includes in the book the delicious ‘Robert de Niro’s Chocolate Hazlenut Cake’ she created for the actor’s birthday celebrations in Vancouver where he was joined by fellow Oscar-winner Sean Penn.

Lynda is a teacher at heart and is always bringing new ideas and ingredients to the school and to her new book that will stretch the cook’s repertoire. Suitable for beginners and experienced cooks, ‘From Lynda’s Table’ challenges the reader to try new things and is a ‘must have’ for every kitchen.

“My book is aimed at the type of adventurous spirit who loves to keep learning and extending their skills. It gives an understanding of technique and a confidence in using a whole array of ingredients. My hope is that when you open the fridge door, you will be flooded by new possibility. I have put my heart and soul, as well as my best recipes, into this book” said Lynda Booth.

The book’s contents are devised into five easy-to-follow themes all with Lynda’s unique explanation of her inspiration. The engagingly written stories give a fascinating background to Lynda’s approach to cooking. Beginning with ‘Foundations’, a fresh take on important basics (from breads to salads, stocks and pastry), Lynda takes the home cook on a journey inspired by her travels and food heroes.

‘Going West’ sees Lynda’s range of recipes inspired by holidays in the West of Ireland and features lobster, pizzas, barbeques and dishes to ‘feed a mob’. ‘Branching Out’ challenges the reader to try new things and push the boat out with ingredients such as quinoa, spelt and saffron as well as the opportunity to explore the versatility of sauces. In ‘Going East’ Lynda presents an array of dishes inspired by world-cuisine from Thailand and India. She has hosted classes by David Thompson and Atul Kochhar, leading chefs in Thai and Indian cuisine. In the book she draws not just on their recipes but on their tips and wisdom to get to the heart of their cooking style.

The book concludes with ‘Sweet Endings’ where Lynda, showing her passion for desserts, features a selection of mouth-watering recipes and techniques. Watch out for her show-stopping passion fruit brulée tart!

A must-have for all passionate cooks, ‘From Lynda’s Table’ (DCS Publishing) is available now priced €24.99 from all good book stores and signed copies from