The Ballymaloe Cookbook (Revised and Updated 50-Year Anniversary Edition) by Myrtle Allen

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    from The Ballymaloe Cookbook (Revised and Updated 50-Year Anniversary Edition) The Ballymaloe Cookbook (Revised and Updated 50-Year Anniversary Edition) by Myrtle Allen

    • Categories: Sauces, general; Vegetarian
    • Ingredients: butter; plain flour
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Notes about Recipes in this book

  • Goose stuffing

    • Dannausc on February 12, 2023

      Quite good; easier than I thought it would be. It paired nicely with the goose.

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  • ISBN 10 0717161803
  • ISBN 13 9780717161805
  • Linked ISBNs
  • Published May 02 2014
  • Format Hardcover
  • Page Count 400
  • Language English
  • Edition Revised and updated 50-year-anniversary ed
  • Countries Ireland
  • Publisher Gill & Macmillan Ltd
  • Imprint Gill & Macmillan Ltd

Publishers Text

First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made. With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as 'how to get a carrot to taste like a carrot' and 'how not to drown a fresh fish'! Myrtle's charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return. This new edition of The Ballymaloe Cookbook marks both Myrtle's ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.

'It isn't just a collection of recipes but a reflection of a genuine and authentic way of life, related to the land, the culture and the produce of the country in which Myrtle Allen lives' Financial Times 'It's so hard not to fall back on the cliches when thinking about Myrtle Allen: the farmer's wife whose pioneering spirit changed the face of Irish cuisine; the matriarch who championed locally sourced, seasonal, sustainably harvested produce at a time when such things were unheard of; someone who was handwriting daily changing menus before the world of trendy restaurants caught up. My memories of Myrtle Allen's Ballymaloe serve only to reinforce the cliches, I'm afraid: walled gardens and edible flowers, soda bread and best-butter heaven, chicken liver pate and wild garlic soup, wandering-around chickens and seawater-fresh air. Staying at and dining in Myrtle's hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world.' Yotam Ottolenghi

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