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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

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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 carro 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 Contents Soups and Starters Sauces Fish and Shellfish Poultry Meat Vegetables Sweets and Ices Tarts, Breads and Cakes Pâtés, Cheese and Eggs Some Drinks


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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 carro 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 Contents Soups and Starters Sauces Fish and Shellfish Poultry Meat Vegetables Sweets and Ices Tarts, Breads and Cakes Pâtés, Cheese and Eggs Some Drinks

46 review for The Ballymaloe Cookbook, revised and updated 50-year anniversary edition: Classic recipes from Myrtle Allen's award-winning restaurant at Ballymaloe House

  1. 5 out of 5

    Ruth Bogan

    A Mother's Day gift. Not finished reading yet, but already know it will find a place on my shelves next to M.F.K. Fisher and Elizabeth David. Done. Gentle, charming stories and basic recipes. Ballymaloe and Myrtle Allen aren't about clever cooking but about very fresh, local ingredients prepared with minimum fuss. Sounds familiar these days, but in the author's day, it was revolutionary, and it took a strong, committed woman to put her philosophy into an Irish restaurant. So glad I'm acquainted w A Mother's Day gift. Not finished reading yet, but already know it will find a place on my shelves next to M.F.K. Fisher and Elizabeth David. Done. Gentle, charming stories and basic recipes. Ballymaloe and Myrtle Allen aren't about clever cooking but about very fresh, local ingredients prepared with minimum fuss. Sounds familiar these days, but in the author's day, it was revolutionary, and it took a strong, committed woman to put her philosophy into an Irish restaurant. So glad I'm acquainted with her.

  2. 5 out of 5

    Gill

    This is the book that started me cooking at the age of oh, 11, 12. Easy to follow and some great cartoons by Calman.

  3. 5 out of 5

    Liz

  4. 5 out of 5

    Jennie Lynch

  5. 5 out of 5

    Sinead Murray

  6. 5 out of 5

    Ultan Prendergast

  7. 5 out of 5

    Paddy J

  8. 5 out of 5

    Mary Mclaughlin

  9. 4 out of 5

    Lynn Eunson

  10. 5 out of 5

    Neamhain Hughes

  11. 5 out of 5

    S.E. Reid

  12. 5 out of 5

    Bryan

  13. 5 out of 5

    Karen

  14. 4 out of 5

    Anna

  15. 4 out of 5

    James Slusser

  16. 4 out of 5

    Amanda

  17. 5 out of 5

    David

  18. 4 out of 5

    Denise

  19. 4 out of 5

    Marianne

  20. 5 out of 5

    Maire

  21. 4 out of 5

    Kate

  22. 4 out of 5

    Heather

  23. 4 out of 5

    Anula

  24. 5 out of 5

    Mrs Morag Murray

  25. 5 out of 5

    John

  26. 4 out of 5

    Ronelle

  27. 4 out of 5

    Ramona

  28. 4 out of 5

    Lula

  29. 4 out of 5

    Carol Tilley

  30. 4 out of 5

    Carol

  31. 4 out of 5

    Anne Brooks

  32. 4 out of 5

    Pat-A

  33. 4 out of 5

    Colleen Triplett

  34. 4 out of 5

    Kelly

  35. 4 out of 5

    Sarah Karbassi

  36. 5 out of 5

    Diana

  37. 5 out of 5

    Susan

  38. 4 out of 5

    Deirdre

  39. 5 out of 5

    Sheila Hanly

  40. 5 out of 5

    Stephanie McGarrah

  41. 5 out of 5

    Holly Brown

  42. 5 out of 5

    Mr. John Slevin

  43. 4 out of 5

    Kate

  44. 5 out of 5

    Lorraine

  45. 4 out of 5

    ZM

  46. 4 out of 5

    BookDB

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