Funky Cookbook by Caitlin Ruth
Caitlin Ruth, a great friend of Sally Barnes and a local in West Cork, has released her first cookbook, Funky, as part of the Blasta Book series.
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 a few dishes that can’t be improved by the addition of a pickle, and a 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, as well as 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.
Caitlin is one of Sally’s favourite chefs who knows how to cook fish!
Caitlin Ruth, a great friend of Sally Barnes and a local in West Cork, has released her first cookbook, Funky, as part of the Blasta Book series.
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 a few dishes that can’t be improved by the addition of a pickle, and a 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, as well as 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.
Caitlin is one of Sally’s favourite chefs who knows how to cook fish!
Caitlin Ruth, a great friend of Sally Barnes and a local in West Cork, has released her first cookbook, Funky, as part of the Blasta Book series.
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 a few dishes that can’t be improved by the addition of a pickle, and a 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, as well as 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.
Caitlin is one of Sally’s favourite chefs who knows how to cook fish!
