Roly's Cafe and Bakery by Paul Cartwright
Focusing on family favourites and achievable home cooking, this book reflects the relaxed style of Roly`s Caf.Paolo Tullio is one of Ireland’s best known food writers. He is the restaurant reviewer and wine correspondent for the Irish Independent and also contributes articles on lifestyle and travel to Food and Wine Magazine. Paolo is a resident critic on RTE's hit show The Restaurant.
Paul Cartwright is Chef de Cuisine in Roly's Bistro. Born in Dublin, he trained in Ireland and France, and worked in The Savoy Hotel with chef and author Anton Edelman and La Tante Claire in London before returning to Dublin in 1996 to join the bistro.
David Walsh trained as a chef in Tallaght IT and has worked for Roly’s since graduating. He now leads the bakery team, having completed an advanced pastry degree. He has also completed a catering art degree and has a keen interest in the origin of food, photography and drama. The Photographer, Neil Macdougald is a photographer based in Dublin. He specialises in food and advertising photography, working for many leading companies. He was the photographer for Roly’s Bistro –The Restaurant and its Food.
Hugh Hyland is Head Chef in Roly's Bistro. He trained in Ireland and England, working with Michael Martin in the Clarence Hotel in Dublin and the Square Restaurant in London, before taking up his current position in Roly's.
| SKU | Unavailable |
| ISBN 13 | 9780717146604 |
| ISBN 10 | 071714660X |
| Title | Roly's Cafe and Bakery |
| Author | Paul Cartwright |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Gill |
| Year published | 2009-10-02 |
| Number of pages | 210 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |