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Ballymaloe Cookery Course Hardcover – 27 Sep 2007


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Product details

  • Hardcover: 640 pages
  • Publisher: Kyle Cathie; Rev Ed edition (27 Sep 2007)
  • Language: English
  • ISBN-10: 1856267296
  • ISBN-13: 978-1856267298
  • Product Dimensions: 21.6 x 4.4 x 25 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: 10,873 in Books (See Top 100 in Books)

Product Description

Review

At last a truly user-friendly cookery manual, helpful rather than prescriptive, with food that is appetising rather than coldly textbook perfect. Lovely recipes and plenty of help for the new cook --Nigel Slater -Food Monthly

Her dishes are unpretentious, delicious, made with fresh ingredients and dictated by the seasons --Country Life

It's time to clear the kitchen shelves of all those glossy cookbooks you never open and make way for the Ballymaloe Cookery Course it s the only one you ll need from now on --The English Home

About the Author

Darina Allen is Ireland's best-known food ambassador and is the author of Irish Traditional Cooking, A Year at Ballymaloe Cookery School and Healthy Gluten-free Eating (with Rosemary Kearney). Her latest book, Easy Entertaining, won an IACP award in 2006. Darina founded the Ballymaloe Cookery School in Ireland in 1983.

Customer Reviews

4.9 out of 5 stars
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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By Cooker on 9 May 2009
Format: Hardcover
This book has been invaluable for me. I have used it every day since buying it.

Darina has a way of talking you through a recipe as if she is right there in the kitchen, and believe me there is a recipe for everything.

The book ranges from meat to veg and fruit to breads soups sauces jams and pickles and everything in between.

Many recipes have a mother recipe, for example pesto, and then variations.

My most favourite recipe so far has been the vanilla ice cream, and I have a phobia of mixing hot syrup with egg yolks, but Darina shows you how to stop it making sweet scrambled eggs.

A great buy for everyone.

Enjoy!
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13 of 13 people found the following review helpful By Layle K. Smith on 23 Mar 2010
Format: Hardcover
I have owned this cookbook for many years, in fact I have two versions - English and American - as I moved between Europe and the US. It is invaluable, and very, very user friendly. I have used it for everything, from dinner parties, to finger buffets, to snack and picnic food. The Ballycotton Fish Pie is the best I have ever eaten, and is very easy. If you are looking for a practical, well written and useful book, with recipes that really do work, look no further. Worth every penny.
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25 of 26 people found the following review helpful By K. E. Keschner on 10 Feb 2009
Format: Hardcover Verified Purchase
I bought this book for my sister as a gift as I received it as a gift a year ago and I love it, it is expensive but you can use it as you bible for so many recipes, very easy to follow good illustrations if you are a novice cook or experienced you will for sure get something out of it. The proof that it is such a good book is that I have never been able to find it in any second hand bookshops or for sale on Amazon second hand or other sites, or if you do find it the price is almost the same as buying it new.
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7 of 7 people found the following review helpful By Jadis on 3 Feb 2011
Format: Hardcover
I recieved this book as a gift from friends after failing to win a place (through a competition) in the Ballymaloe Cookery school. As the cost of attendance was out of my grasp, recieving this book was a wonderful surprise. It is a superb book and one of my favorites. It shows everything about cooking from the bottom up. Darina's vast experience in teaching people how to cook is obvious as it seems like she is speaking to you as you read throug the recipes. She is passionate about seasonal and local foods and enjoying food as it is meant to be, without being drowned in flavours and sauces that hide the taste of the centerpiece of your dish. I recommend this book for anyone who wants to learn a few tricks about how to prepare and season food. It would be a wonderful addition to any home chef's library of cookbooks. I love it.
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7 of 7 people found the following review helpful By K. Avery on 19 May 2010
Format: Hardcover
I am never dissapointed when I open this book - it has every conceivable recipe you will ever need!

It's so simple to use and is a real education for any cook or chef. Having worked as a chalet chef for the last 6 months, I was never let down when i needed a last minute recipe.

If you have any interest in cooking whatsover you should own this book!
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5 of 5 people found the following review helpful By janet on 11 Oct 2010
Format: Hardcover
Darina Allen's Ballymaloe Cookery Course

My daughter and I had this book from the public library and at the end of the 3 weeks allowed (someone else was waiting for it) we decided we could not live with out it!!!!
It is a fantastic cookery book covering every aspect of home cooking - with Darina's little chatty bits before most recipes.

A really inspiring cook book.
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22 of 24 people found the following review helpful By Eirey on 12 Dec 2007
Format: Hardcover
I have read through a copy of this book and found it great so I am now going to buy it. The recipes include all the basics as well as interesting variations. It tells you things like how to cook prawns and doesnt expect you to know evertyhing before you start.
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2 of 2 people found the following review helpful By Thomas Holt on 26 Dec 2012
Format: Hardcover
The market for general cookbooks is very crowded, with some really great contenders - The Times Cookbook from the early '80s, Good Housekeeping from the same period - were my favourites. But, for my money, Darina Allen's book beats them all. Its great strength is that the recipes work well. And that's not because they're particularly easy, but this is a teaching book and fills any holes in your skills. Just look at the chapters: Stocks and soups, Starters, Eggs, Rice, other grains and pulses, Pasta and noodles, Vegetables, Salads, Fish and shellfish, Poultry, Lamb, Pork and Bacon, Beef, Offal, Game, Puddings, Cheese, Cakes and biscuits, Breads, scones & pizzas, Jams & preserves, Breakfast, Barbecues, Finger foods, Drinks, Sauces. There's also a Conversion chart, Glossary, and comprehensive Index. Chapters start with a review of techniques, how to's, and useful information, followed by recipes. A common feature is Master Recipes which detail the methodology for making a basic item, followed by variations. For example, the recipe for Sweet White Scones gives full instructions and is followed by 11 variations detailing only how they differ from the Master Recipe. This allows a very comprehensive set of recipes. I don't know how many there are, but I would guess between two and three thousand. The Index alone covers 27 big pages!

My first copy of this book was the American edition which I picked up cheap. Since then, I've replaced this with the UK version because I love baking. This book is stuffed with great cakes, biscuits, and breads, but I have never been able to cope with the vagaries of cup measures.
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