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The Ballymaloe Cookbook, Revised And Updated 50-year Anniversary Edition: Classic Recipes From Myrtle Allen's Award-winning Restaurant At Ballymaloe House

First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made.With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as ‘how to get a carrot to taste like a carrot’ and ‘how not to drown a fresh fish’!Myrtle’s charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.This new edition of The Ballymaloe Cookbook marks both Myrtle’s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.The Ballymaloe Cookbook: Table of ContentsSoups and StartersSaucesFish and ShellfishPoultryMeatVegetablesSweets and IcesTarts, Breads and CakesPâtés, Cheese and EggsSome Drinks

File Size: 26201 KB

Print Length: 400 pages

Publisher: Gill & Macmillan; Revised and updated 50-year-anniversary ed edition (May 2, 2014)

Publication Date: June 26, 2014

Sold by:  Digital Services LLC

Language: English


Text-to-Speech: Enabled

X-Ray: Not Enabled

Word Wise: Enabled

Lending: Not Enabled

Enhanced Typesetting: Enabled

Best Sellers Rank: #909,023 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #38 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > Irish #143 in Books > Cookbooks, Food & Wine > Regional & International > European > Irish #176 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions > Gourmet

For decades Myrtle Allen has been the doyennne of Irish cooking. Her country house in Shanagarry, County Cork, is world-famous. With her late husband Ivan, she founded Ballymaloe (Bally-ma-LOO) House, one of the most superb hotels and restaurants on the planet. Few people have had her influence on culinary taste.Her cookbook, newly released, is everything you'd expect from a devotee of seasonal local food. Allen doesn't care a fig--or a farmer's spud--for the gussied-up fare served in glitzy bistros from Dublin and Dubai to Detroit. Americans who eat out mainly end up tasting food prepared not in adjacent kitchens but in remote food service outfits most consumers have never heard of.Against this dismal backdrop Myrtle Allen's cookbook lives up to its claim as a revolutionary document. Give her recipes a try. They are as fresh as farm eggs. Ultimately they will satisfy your stomach and enrich your soul.

Still one of the best cookbooks by one of the earliest cooks who headed up the farm to table movement and "slow food."

A great book with beautiful pictures and recipes. I saw it in Ireland but didn't want to carry it around. I certainly recommend it!

The doyen of Irish Cookery. A great lady easy to follow recipes.

An engaging cookbook, filled with delicious recipes,delightful anecdotes and entertaining sketches.

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