Darina Allen's Ballymaloe Cooking School Cookbook

Darina Allen's Ballymaloe Cooking School Cookbook

5.0 2
by Darina Allen
     
 

As Seen on ABC TV's Good Morning America and the Food Network's Cooking Live Nominee, James Beard Foundation Award, International Cookbook Category, 2002

Since its founding in 1981, students at Ireland's respected Ballymaloe Cookery School have benefited from Darina Allen's enthusiastic instruction and keen understanding of what makes food taste good. Now, readers

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Overview

As Seen on ABC TV's Good Morning America and the Food Network's Cooking Live Nominee, James Beard Foundation Award, International Cookbook Category, 2002

Since its founding in 1981, students at Ireland's respected Ballymaloe Cookery School have benefited from Darina Allen's enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home.

Darina Allen begins with the basics by explaining what to look for while out shopping (organic, local, and in-season produce are favorites) and how to stock a pantry with quality ingredients andequipment. She demonstrates over 200 cooking techniques, from making mayonnaise to butterflying a leg of lamb, with clear instructions and step-by-step photographs. Both novice and experienced cooks will find plenty of new ideas and inspiration. By arming her readers with the fundamentals, Darina Allen prepares and encourages them to experiment and tackle new culinary challenges.

Darina Allen's Ballymaloe Cooking School Cookbook is packed with mouth-watering recipes. Of course, there are traditional Irish favorites, like Watercress Soup and West Cork Rabbit Casserole, and classic gourmet dishes, like Boeuf Bourguignon and Ratatouille Nicoise, but Darina Allen does not forget busy modern families. There are several variations of pizza, barbecue, and cookie recipes, as well as instructions for freezing and reheating leftovers. Darina Allen has truly thought of everything, and she has included it all in this cookbook.

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Editorial Reviews

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.

Product Details

ISBN-13:
9781589800366
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
06/28/2003
Pages:
640
Sales rank:
485,717
Product dimensions:
8.70(w) x 10.10(h) x 1.70(d)

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Darina Allen's Ballymaloe Cooking School Cookbook 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
This is the forth time buying this book. I have family and friends that visit and fall in love with the food that comes from this book and I can not seam to refuse to share it with them - my BEST cook book in the kitchen. I have many cook book's but always turn to Darina to get the best.
Guest More than 1 year ago
This book has become our reference text by virtue of its clarity and simplicity. We've made dozens of these recipes over the past few years. Each has been a hit. Better yet this book has 'raised out game' in the kitchen by educating us on technique and ingredients. Only complaint is the substandard and often erroneous index.