Myrtle Allen's Cooking at Ballymaloe House

by Myrtle Allen (Author), Mick Hales (Illustrator), Mick Hales (Illustrator)

• Used

  Hardcover
  1990

  $3.25

  Myrtle Allen's restaurant at Ballymaloe House, a Georgian manor-turned-hotel in South West Ireland, has won awards from Michelin and Egon Ronay's Luca guide. The chef, Allen, established its reputation by reviving traditional Irish dishes, such as Irish stew, dingle pie and Irish apple cake. Devided into chapters on appetizers, soups, fish, meat, vegetables, salads, desserts and breads, this book includes 100 recipes.

• Used

  Hardcover
  2000

  $3.25

  The name of Ballymaloe has now passed into the lore and legend of good food and good cooking throughout the world. When Myrtle Allen's Cooking at Ballymaloe House was originally published in 1990, it became an almost instant classic. Those who had been to Ballymaloe and those who knew of it by reputation welcomed this ground breaking cookbook devoted to simple yet elegant versions of traditional Irish dishes. Now, in a completely redesigned edition, which includes additional photography by Mick Hales, Myrtle Allen presents 100 favoured recipes from her repertoire accompanied by 50 stunning colour photographs which capture the unique atmosphere of Ballymaloe House itself, its interior, its gardens and, of course, its food. This wonderful celebration of Myrtle Allen's genius will be welcomed by her countless admirers and by all those for whom the name of Ballymaloe conjures up a certain magic. Other books by Myrtle Allen include: The Ballymaloe Cookbook .