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Darina Allen's Ballymaloe Cooking School Cookbook

Ireland's most famous chef, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork. She is also presenter for the British television series Simply Delicious.

Hardcover: 640 pages

Publisher: Pelican Publishing (May 31, 2002)

Language: English

ISBN-10: 9781589800366

ISBN-13: 978-1589800366

ASIN: 1589800362

Product Dimensions: 8.7 x 1.7 x 10.1 inches

Shipping Weight: 4.9 pounds (View shipping rates and policies)

Average Customer Review: 4.8 out of 5 stars  See all reviews (22 customer reviews)

Best Sellers Rank: #107,814 in Books (See Top 100 in Books) #12 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish #67 in Books > Cookbooks, Food & Wine > Professional Cooking #263 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference

The `ballymaloe cooking school cookbook' by school co-owner and Irish TV cooking show host, Darina Allen is my second volume in my search for the perfect Irish cookbook. As it turns out, this very heavy and long (639 pages) book is much, much more than a book about Irish cooking, as well it should be, since it is comparable to the Culinary Institute of America's textbook, `The New Professional Chef'. That is, it is a general textbook for essentially all styles of European and American cooking, with a tendency to include more Irish recipes than you would expect from a French or Italian cooking textbook. In fact, a quick browse reveals recipes from around the world, many with an attribution to a close Darina Allen friend, such as Marcella Hazan.When I saw Darina Allen on the old Sara Moulton show, `Cooking Live' on the Food Network, I had no idea that her Ballymaloe Cooking School was so big and well established to support such a comprehensive volume.Ms. Allen's general tone in this book follows much the same path as the Chez Panisse guru, Alice Waters in that it strongly emphasizes good, fresh ingredients and a philosophy to waste nothing. Even the most lowly scraps can be recycled in the compost heap or the stock pot.Unlike Ms. Allen's `The Festive Food of Ireland', I am happy to say that these recipes give all their units in an uncluttered and familiar English system of units, such as pounds and ounces, cups, tablespoons and teaspoons. I was just a bit surprised to see Ms. Allen recommend using standard spoons out of the silverware drawer to measure for savory recipes. On one hand, this is brilliantly simple, since a standard teaspoon (5 ml) is a rounded `teaspoon' and an English tablespoon (20 ml) is a rounded soupspoon.

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