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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.
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.See all Editorial Reviews
Lovely cookbook. I like the way she organizes a master recipe with some variations on it. Great pics too.Published 6 months ago by Katherine Murphy
Over 25 years ago just before a planned trip to Ireland I chanced on an article on the Ballymaloe Cooking School complete with some lovely photographs. Read morePublished 7 months ago by Julie W. Snyder
I first bought this book 10 years ago, and it led me to enroll in the 12 week course at the Ballymaloe Cookery School in County Cork, Ireland. Read morePublished 13 months ago by Bing Broderick
The recipes are very easy. I love this cookbook. I cant wait for another one to come out. It's great.Published 17 months ago by Bridget moran
Amazing book/cookbook. Darina is the Alice Water's of Europe and as such she knows her stuff! The pictures are beautiful - her descriptions and information over a particular topic... Read morePublished 22 months ago by K. Parks
The book is an interesting read. The author explains how she got a recipe and what makes it special. She encourages the reader to try new ideas.Published on September 16, 2013 by Patsy C
How can one turn plain into fancy? Simple ideas and fresh food put together quickly make gourmet cooking today. Great ideas for basics, cafe` food, and lunches. Read morePublished on April 13, 2013 by Margaret Anseline
My copy is this book is a total mess, which in my view is a great sign of a cookery book! I find it a great reference book in the kitchen. Read morePublished on December 8, 2011 by busymum