Darina Allen's Ballymaloe Cookery Course by Darina Allen

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Notes about this book

  • rees.linda on January 15, 2015

    Great book- extremely comprehensive and clear. You can find practically anything in here. Use it a lot. Cover falling off and loose pages, and dog eared! Only issue I have is that the book itself is really incorrectly indexed. Things often not on the page they should be. Can't only be my copy? I have 2001 edition, 1856264106.

  • Alpal1968 on November 10, 2012

    This is the first book I go to when I am looking for a new recipe, as it has great recipes for just about everything. If I had to abandon all my lovely cook books (shudder!) and keep just one, this would be it.

  • saladdays on February 01, 2012

    This is a'desert island' book. It is so comprehensive with basic and 'master recipes' with lots of interesting variations it could be the only book that you ever need.

Notes about Recipes in this book

  • Gaspacho

    • Fiona on January 02, 2011

      A large bag of very ripe tomatoes became this sublime soup on a hot summer's day. The elaborate garnish that goes with it is well worth the effort. I froze some and used shavings of it to cool it down rather than watering it down with ice cubes.

  • Daube de boeuf provençale (beef provençale)

    • Fiona on September 01, 2011

      A traditional beef stew is transformed with the addition of the anchovy and caper mixture at the end of the cooking process. This is delicious and was devoured by the family.

    • FJT on December 05, 2020

      A lovely beef stew, perfect for a snowy weekend. I added some celery to the marinade ingredients and cooked it lower and slower than the recipe states: 150 Celsius for 4 hours, topping up the liquid half way through. I liked the addition of the anchovy / caper mixture towards the end of cooking. All in all a very good recipe and I’m sure it will be repeated.

  • Winter vegetable and bean soup with spicy sausage

    • rodillagra on March 15, 2015


    • Livia on December 01, 2020

      Made this with proper spanish chorizo as that is what I had and it came out delicious. Added also a bay leave

  • Carrot soup

    • rodillagra on January 13, 2010

      Preschooler decided for the first time ever that she wanted soup. Result: First she put a glass of milk in which did not help. Fresh bowl of soup produced. Added swirl of cream. Very impressed child. She stirred it round and then wanted the cream separated back out again. Still she did eat about four spoonfuls which was more than expected.Nice soup though. I liked it.

  • Fadge or potato bread

    • rodillagra on July 09, 2021

      The outside cooked perfectly but the inside seems way too soft. I will try adding more flour the next time.

  • Ballymaloe brown yeast bread

    • eliza on March 28, 2021

      This bread is delicious, quick, and super easy to make. I used the version found on David Lebovitz's blog. I used dry yeast as he noted (2.5 teaspoons). My flour was whole spelt flour from Flourist (in Canada). The dough rose quickly and in my convection oven I baked it for 20 minutes at 450, then about 10 minutes at a bit under 400. Cooled for about 45 minutes before slicing. This is probably the fastest yeast raised bread ever taking about 1.5 hours from beginning to end. I look forward to trying again with fresh yeast. Best eaten fresh but slices can be frozen for later.

  • Winter beef stew

    • saladdays on November 03, 2013

      This is my 'go-to' recipe for a basic beef stew. the technique is straightforward and the results are excellent. I usually add a bit more stock or water at the same time as adding the mushrooms 20 minutes or so before the end.

  • Roast guinea fowl with parsnip crisps and red currant sauce

    • saladdays on January 04, 2016

      Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

    • saladdays on January 04, 2016

      Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

  • Shanagarry chicken casserole

    • saladdays on February 06, 2012

      This makes a very fresh tasting casserole, would recommend adding the optional 'mushrooms a la creme', it does enhance the final taste. Seerve with mashed potatoes or rice.

  • Wild garlic pesto

    • BigOrangeTiger on March 21, 2015

      The ingredients in the book actually include a clove of garlic as well. I found this totally overpowering - couldn't taste the wild garlic, just a strong taste of raw garlic. And I used a small clove too! Next time, I'll leave it out.

  • Italian salad dressing

    • Pamsy on June 09, 2020

      Very good, made the balsamic version.

  • Boned chicken, casserole-roasted, with port and cream

    • Pamsy on December 15, 2018

      This is NOT a boned chicken. My pet hate - inaccurate recipes!

  • Spiced zucchini and green pepper soup with roast red pepper cream

    • Pamsy on December 03, 2020

      Still trying to use up this summer's courgette mountain and this soup is a useful addition to my courgette recipe folder. Liked the spicing, easy to make and very tasty.

  • Tomato and chile jam

    • Pamsy on August 09, 2019

      Really tasty. Adds interest to a toasted sausage sandwich/baguette or cheese on toast or all manner of dishes. Probably takes closer to 90 mins to cook.

  • Tunisian orange cake

    • Pamsy on September 02, 2019

      This is a lovely moist cake that keeps well. Just remember NOT to pre heat the oven!

  • Risotto alla Parmigiana (risotto with Parmesan cheese)

    • Indio32 on May 02, 2021

      Made this 'stock' risotto for tonights supper. Used Spanish bomba rice along with homemade chicken stock. Bulked it out with some cold chicken warmed through and a good handful of spinach. Enjoyed by all!

  • Homemade butter

    • etcjm on May 08, 2021

      Rainy day in the UK. Whipped cream reduced in the supermarket, what better project than butter. I did culture it overnight, 2 litres with milk kefir and 2 litres with greek yoghurt. I think I used every bowl, sieve and cheesecloth I possess. Got about 850g butter per 2 litres plus 1 litre buttermilk. I've tried the kefir one and a little of the flavour comes through - will be brave and leave 48 hours next time. Very enjoyable experiment and will change slightly next time as I don't think I have washed or patted it enough to get the buttermilk out. I will use quickly in baking in case it turns.

  • Greek moussaka

    • etcjm on April 28, 2019

      Bit disappointing. Picked this version due to not have potatoes in it. Think I was cautious with seasoning because of salting then rinsing the aubergines. But what I ended up with was woefully under-seasoned. Even with the herbs. There's a lot left so I will let it sit and see what its like tomorrow. Not for me given the number of pans I used, as well as having to cook another meal for my daughter who was apoplectic when she saw the aubergines! No picture - it looks even more unappetising than I've described.

  • Braised lamb shanks with garlic, rosemary, and flageolet beans

    • ALawson25 on June 02, 2020

      This was delicious, the meat was very tender and fell off the bone. I found that the beans took over an hour to cook, and I had to add water several times. I think this was because I didn't have a tight fitting lid for the pan. I used smoky bacon, next time I might use unsmoked for a more subtle flavour.

  • Traditional roast rib of beef with horseradish sauce, gravy, and Yorkshire pudding

  • Oatmeal cookie squares

    • Cvtbird on March 25, 2021


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  • ISBN 10 0717121836
  • ISBN 13 9780717121830
  • Published Nov 01 2001
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries Ireland
  • Publisher Gill & Macmillan Ltd
  • Imprint Gill & Macmillan Ltd

Publishers Text

Darina Allen's pupils at Ballymaloe Cookery School have been clamouring for her to write her definitive book over many years - and now, at last, she has put down her recipes and thoughts, tips and shortcuts, together with details of all the basic techniques used in cooking delicious and fresh food today. Cooking well is a mixture of art, science, experimentation and taste. Darina Allen has organised her Ballymaloe Cookery Course to include classic and basic recipes, and also those that show how to use the very 'modern' ingredients from around the world that are readily available in our supermarkets today. Since no book can contain every recipe ever invented, she has instead given readers the confidence and knowledge to experiment and to create their own dishes by showing them how to use over 200 of the basic techniques. From filo pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cook-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 the flavour gets into food and how enjoyment of good food is a sensation not to be missed. With sections on using the freezer, menu planning, matching food to wines, and the store cupboard, as well as a chapter on basic equipment, Ballymaloe Cookery Course combines all the essentials needed to cook with flair. A three-month certificate course at Ballymaloe Cookery School is a ticket to employment; here now is a book which will become the cook's bible, and the gift for the beginner at the outset of the twenty-first century Other books by Darina Allen Irish Traditional Cooking Simply Delicious Simply Delicious 2 A Simply Delicious Christmas Simply Delicious Fish Simply Delicious Recipes B Format Simply Delicious Versatile Vegetables A Year at Ballymaloe.

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