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Darina Allen's Ballymaloe Cooking School Cookbook Hardcover – May 31, 2002
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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.
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Top Customer Reviews
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.
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.Read more ›
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!
Most Recent Customer Reviews
Excellent cookbook with the latest updates to the Ballymaloe recipes.Published 4 months ago by psheps
Love, love this cookbook. I have many and this went to the top of my favorite list.Published 5 months ago by Suzanne L Lucas
Lovely cookbook. I like the way she organizes a master recipe with some variations on it. Great pics too.Published 14 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 15 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 20 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 on April 15, 2014 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 on December 11, 2013 by K. Parks