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Chapters explore soups and starters through breads, desserts, and drinks, and offer 100 or so accessible recipes for everyday and special-occasion dining. Present are traditional Irish favorites, including Dingle pies (a spiced mutton dish), Colcannon (potatoes mashed with cabbage), and brown soda bread, as well as the likes of Danish Liver Paté, Mussels with Mayonnaise, and Turnedos with Mushrooms. Readers with a sweet tooth will want to try Allen's Almond Meringue Gâteau with Chocolate and Rum Cream and Blackberry Sorbet, and an exemplary trifle featuring almonds, cherries, and angelica. Illustrated with color photos throughout, the book is a cook's treasure with delightful, sometimes provocative thought. --Arthur Boehm
Imagine when after buying it somewhat out of the blue I discovered that my neighbor's grandmother was the author. Read morePublished 16 months ago by Publicly posted as
Have known and purchased cookery books by Ballymaloe Cookery School.So,went back to genus of the "Irish Clan".Now, a veritable Institute of All Genres of Cookery in Ireland. Read morePublished on April 22, 2011 by cafeaulait