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
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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