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Darina Allen's Ballymaloe Cooking School Cookbook Hardcover – May 31, 2002


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Darina Allen's Ballymaloe Cooking School Cookbook + Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why + Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage
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Product Details

  • Hardcover: 640 pages
  • Publisher: Pelican Publishing (May 31, 2002)
  • Language: English
  • ISBN-10: 9781589800366
  • ISBN-13: 978-1589800366
  • ASIN: 1589800362
  • Product Dimensions: 10.1 x 8.7 x 1.7 inches
  • Shipping Weight: 4.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #396,323 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

The Ballymaloe Cooking School, which Allen and her husband opened at his family's Ballymaloe House Hotel in Cork County, Ireland, in 1983, has an international reputation, and this impressive new cookbook/reference makes it easy to see why. With its own organic farm and extensive gardens, the school has always been known for its emphasis on fresh, seasonal cooking, and Allen's sophisticated recipes, from Roast Red Pepper, Caper, and Preserved Lemon Salad to Seared Beef with Gorgonzola, Polenta, and Red Onion Marmalade, draw on cuisines from around the world; guest chefs at the school have included Marcella Hazan, Madhur Jaffrey, and other culinary authorities. In addition to the hundreds of recipes, there are dozens of technique photos illustrating some 200 essential kitchen tasks, as well as stunning color photographs of ingredients and finished dishes. Chapter introductions touch on a wide range of topics, and there are separate sections on breakfast, drinks, finger foods, and preserves of all sorts. Although this will be as valuable as a reference work as a cookbook, the text is far from dry Allen writes with a sense of humor and a nice turn of phrase. Highly recommended.
Copyright 2002 Cahners Business Information, Inc.

From the Inside Flap

Darina Allen's pupils at Ireland's Ballymaloe Cookery School have been clamoring for her to write a definitive book for many years. At last, she has put down her recipes and thoughts, tips and shortcuts, together with all the fundamental techniques necessary for cooking fresh and delicious food. Cooking well is a mixture of art, science, taste, and experimentation. Darina Allen's Ballymaloe Cooking School Cookbook has been organized to present simple and classic recipes. She even includes "modern" recipes, using the international ingredients that are readily available in our supermarkets today. Since no book can contain every recipe ever invented, Darina Allen, by demonstrating over 200 basic techniques, has instead given readers the confidence and know-how to experiment and create their own dishes. From phyllo pastry to the art of carving, from preserving lemons to making pasta, from culturing yogurt to butterflying a leg of lamb, these clear instructions, given by one of the world's great cooking teachers, will inspire and encourage the art of fine food. Why does food matter, and why buy the best ingredients available? Darina Allen explains in succinct and pithy detail how a dish's flavor develops; she proves that the enjoyment of good food is a sensation not to be missed. With sections on using the freezer, stocking the pantry, menu planning, and choosing wines, as well as information on basic equipment, Darina Allen's Ballymaloe Cooking School Cookbook combines all the essentials needed to cook with flair. Students who complete the three-month certificate course at Ballymaloe Cookery School are hired by fine restaurants worldwide. Here now is a book that contains all of Darina Allen's instruction and expertise. Destined to become everyone's kitchen bible, Darina Allen's Ballymaloe Cooking School Cookbook is a spectacular gift for the beginner, as well as a useful tool for experienced cooks. Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, which she and her husband, Tim Allen, founded in 1981. Courses there range from a weekend mastering perfect jams to the three-month certificate course run twice a year. She is Ireland's most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. Darina Allen is a tireless campaigner for local produce. She is a natural teacher, whose energy and enthusiasm for good things are quite contagious. She was awarded the 2001 Veuve Clicquot Irish Businesswoman of the Year Award. Lauded as the food ambassador of Ireland, Darina Allen lectures and travels extensively. Her outstanding work as both teacher and cook has placed her firmly on the international culinary map. Darina Allen is the author of several cookbooks, including Irish Traditional Cooking, winner of the Langhe Ceretto-SEI Prize, and her Year at Ballymaloe Cookery School, which was short-listed for the IACP Julia Child Awards. A Simply Delicious Irish Christmas is also available from Pelican.

More About the Author

Called "The Julia Child of Ireland" by the San Francisco Chornicle, Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, upon which her book, Forgotten Skills of Cooking, was based. That book has been shortlisted for the 2009 Andre Simon Food and Drink Book Awards.

Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining, which won the 2006 Chefs and Restaurants Award from the IACP. She is Ireland's most famous TV cook, having presented nine series of her cooking program, "Simply Delicious," on television around the world.

Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She was awarded the Cooking for Solutions Conservation Leadership Award - Chef of the Year 2008 by the Monterey Bay Aquarium in California. She is also a natural teacher and was awarded the IACP's 2005 Cooking Teacher of the Year Award.

Customer Reviews

4.8 out of 5 stars
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Great down to earth and humorous writing as well as clear and concise instructions.
Marcia Dunsmore
If you are at all like me, this will save you a lot of money in useless cookbooks and, at last, give you the courage to throw out the dross you've already accumulated.
Thomas Holt
The recipes are excellent and interesting, the commentary is informative and educational.
Brenna J. Worthen

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By d bucci on January 7, 2003
Format: Hardcover
I am a cookbook addict. Many times I have been asked if I could have only one cookbook what would it be? I never had an answer until I read this book.
So many basic teaching cookbooks focus on mainly american cuisine. I love the global focus of this book, great recipes from many different cultures all with very clear instructions that make it a perfect book for beginners and advanced cooks.
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35 of 40 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 26, 2006
Format: Hardcover Verified Purchase
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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19 of 20 people found the following review helpful By David A. Hammer on January 6, 2007
Format: Hardcover
I am a professional chef and have reviewed many cookbooks. This cookbook is one of the best I have ever seen and used. I was so impressed by it that I went and attended the 13 week course at the School in Ireland. The recipes are timeless,delicious,and will work every time if followed properly. This is what cooking should be fresh, beautiful, and nutritious.
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11 of 11 people found the following review helpful By E. E. Heuisler on January 11, 2007
Format: Hardcover
I had the good fortune to take a three-day "cookery" course from Darina Allen at her school in County Cork. She is the Julia Childs of Ireland. The demonstrations were great and then the students got to cook selected recipes the next morning. I recommend this book because it has 1. tested and easy-to-follow recipes. (The school always has students and instructors working from the written recipes.) 2. The Irish specialties, particularly the breads, are wonderful. Ireland is now a "foodies" paradise with hundreds of homemade cheeses and other artisan specialties, superb seafood, and a whole "slow food" movement. This cookbook is in its way a bible to what's going on. It is one you will use again and again.
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9 of 9 people found the following review helpful By Marcia Dunsmore on December 28, 2008
Format: Hardcover Verified Purchase
I am a professional cook and a cookbook collector and have been to the Ballymaloe Cookery School. I got this book for myself because I was so pleased with the school and felt it was a good basic source book. I ended up giving it away at a bridal shower to a young American on her way to Sweden to marry. It was then I realized what a great cookbook this is for beginning cooks/ for Americans living abroad and for Europeans living here in the US because of the measurement equivalents as well as the very global recipes. Great down to earth and humorous writing as well as clear and concise instructions.I'm ordering another for myself.
Marcia Dunsmore
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8 of 8 people found the following review helpful By Thomas Holt on June 3, 2010
Format: Hardcover Verified Purchase
I spend a lot of money on cookbooks, and a lot of time cooking - usually for my wife and myself but I can cope with up to 10 guests if absolutely necessary. A long time ago, I realised that a lot of so-called professional chefs are little more than confidence tricksters, able to present hugely complex meals generally finished off (by which I mean ruined) with a blow-lamp, but totally lacking in basic skills. For example, I could cite one famous cookery school that presents a recipe for a simple biscuit that literally could never work. Another school advises a method for fried eggs that can only be described as cremation! Yet another Michelin-starred chef fries an egg so slowly that it has no structure and the texture of leather. How do I know? I like to try methods to destruction, and always give the benefit of the doubt.

Darina Allen's book gives excellent methods for both fried eggs and Anzac biscuits, plus hundreds of other recipes that so far have worked equally well! But that's not all. It's also packed with information and advice that can only make you a better cook. Better not only in the sense of presenting more enjoyable food, but more self-confident and better able to think for yourself about what works and what doesn't. If you are at all like me, this will save you a lot of money in useless cookbooks and, at last, give you the courage to throw out the dross you've already accumulated. But it won't all be saving - Darina is still writing!
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