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If the vegetable orchestra could truly hold a tune they would be playing the praises of the wonderful new book from Ross Lewis. Ross is the master-chef behind the wonderful iconic Irish restaurant Chapter One in Dublin.   Located (since it's opening in 1993) in Parnell Square, a decidedly un-hip area of the city, especially in terms of restaurants, Chapter One has for many years and again recently   been voted Best Restaurant in Dublin. As more trendy restaurants come and go in Dublin's very competitive culinary landscape, Chapter One's longevity and location are just a couple of the things that set it apart from it's rivals. Being in such a historic and significant part of old Dublin is actually suitably apt, as the interior evokes all the good and wonderful things one associates with Ireland past and present, as of course does the food. You will notice I didn't refer to said book as a "cookbook". That's because this is much more than just another cookbook. The book is entitled 'chapter one - an Irish food story' and that is precisely what it is. A food thriller.

Ross Lewis' new book - chapter one - an Irish food story is a thriller among food books.

Detailed, mouthwatering, original recipes from the restaurant kitchen keep your taste buds in expectant suspense while unforgettable, emotional and passionate Irish food characters/suppliers light up the pages in between - and then there are the stunning atmospheric pictures. It's an instant classic. While the recipes sometimes call for the use of specific kitchen equipment or ingredients, this book is not just about the recipes. It's about commitment to the finest products, sourced locally, in season.  It's about joining the dots between where food comes from, when and how it's handled and prepared and how it is presented. Most of the well known "celebrity" chefs deliver a new book every 6 months. Variations on a theme mostly. Ross Lewis on the other hand may never write another. He has spent a long time putting this food story together and has poured his heart and soul into it.  Despite it being a big and imposing book there is a refreshing air of humility, respect, integrity and honesty about it. You never get the feeling you are being preached to or shouted at and you feel first hand the deep emotional bond that exists between Ross Lewis, his food, suppliers and customers. A visit to the restaurant is always a highlight. Irish to the core, with no grimace factor. No cheap tricks just a real Irish food story played out in the wonderfully understated company of Martin Corbett, Ross Lewis and their wonderful staff. Oh and by the way, we will be talking a lot about food from now on it being dear to our hearts in Applegreen. You might say, this is just chapter one.