Cover image for Darina Allen's Ballymaloe Cooking School cookbook
Title:
Darina Allen's Ballymaloe Cooking School cookbook
Author:
Allen, Darina.
Personal Author:
Publication Information:
Gretna [La.] : Pelican, 2002.
Physical Description:
639 pages : illustrations (some color) ; 26 cm
General Note:
Originally published: U.K. : Kyle Cathie Ltd., 2001.

Includes index.
Language:
English
Added Corporate Author:
ISBN:
9781589800366
Format :
Book

Available:*

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TX717.5 .A433 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Ireland's most famous chef, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork. She is also presenter for the British television series Simply Delicious.


Author Notes

Darina Allen is often called the "The Julia Child of Ireland." She runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded this school with her husband in 1983 and runs the highly regarded three-month diploma course as well as various other short courses at the school. Her Forgotten Skills series, upon which her book, Forgotten Skills of Cooking, was based is included in the cooking school program. The book has been shortlisted for the 2009 Andre Simon Food and Drink Book Awards. She is Ireland's most famous television cook and her cooking program, "Simply Delicious," is seen on TV around the world.

In 2005 she was awarded the IACP's Cooking Teacher of the Year Award.

(Bowker Author Biography)


Reviews 1

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.