Cover image for 30 years at Ballymaloe : a celebration of the world-renowned cooking school with over 100 new recipes
Title:
30 years at Ballymaloe : a celebration of the world-renowned cooking school with over 100 new recipes
Author:
Allen, Darina, author.
Personal Author:
Publication Information:
[London] : Kyle Books, 2014.
Physical Description:
320 pages : illustrations (some color) ; 28 cm
Summary:
When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more vegetables and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years--from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
General Note:
Includes index.
Language:
English
Corporate Subject:
ISBN:
9781909487130
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX669.I73 A44 2014 Adult Non-Fiction Non-Fiction Area-Oversize
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Orchard Park Library TX669.I73 A44 2014 Adult Non-Fiction Open Shelf
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Summary

Summary

When Ballymaloe s doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping.The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina s championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more vegetables and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years from a time when Darina couldn t get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella."


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

Like Alice Waters's 40 Years of Chez Panisse: The Power of Gathering, this cookbook presents a retrospective of a revered culinary institution. Here -Allen's Ballymaloe Cookery School, established in 1983 in County Cork, Ireland, is richly remembered by its founder, students, and guests through chronologically -arranged essays, recipes, and images. Memories from notable chefs and authors, including Skye Gyngell, Claudia Roden, Madhur Jaffrey, and the recently deceased Marcella Hazan, as well as more than 100 new recipes (e.g., pickled carrots with star anise, Oaxacan chicken soup, watercress, sorrel, and wild leek broth) representing a range of world cuisines and skill levels, fill the pages. -VERDICT This fascinating read would make a spectacular gift book for gardener-cooks, slow food advocates, and lovers of elegant, seasonal cuisine. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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