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Forgotten Skills of Cooking: The time-honoured ways are the best - over 700 recipes show you why Hardcover – Illustrated, 12 Nov 2009

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Product details

  • Hardcover: 600 pages
  • Publisher: Kyle Cathie (12 Nov. 2009)
  • Language: English
  • ISBN-10: 1856267881
  • ISBN-13: 978-1856267885
  • Product Dimensions: 21.5 x 4.5 x 25.5 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Bestsellers Rank: 27,450 in Books (See Top 100 in Books)

More About the Author

Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cookery school at Ballymaloe, Ireland. She is the author of 'Irish Traditional Cooking', 'A Year at Ballymaloe Cookery School', 'Healthy Gluten-free Eating', 'Easy Entertaining', 'Forgotten Skills of Cooking' (winner of the Andre Simon Food Book Award 2009) and most recently '30 Years at Ballymaloe'. She has won many other awards including for outstanding contribution to the Irish culinary sector by Euro-Toques in 2007, and the Guild of Food Writers Lifetime Achievement Award 2013.

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Review

'There's not much this gourmet grande dame doesn't know' --Nigel Slater, The Observer

Darina Allen needs no introduction in these pages. This, her sixth book, is packed full of useful tips and techniques inspired by her last passion, the 'Forgotten Skills of Cooking', and covers everything from keeping a few chickens to home-growing and foraging and making your own cider. --Food & Wine

Darina Allen's new book has everything from butter making to smoking food. It's a treasure chest overflowing with home produce jewels. --Choice Magazine

Really, you just want to linger in Allen's homemade world for as long as possible, sipping black-currant-leaf lemonade before wandering from the 100-acre garden to the smokehouse to check on your mussels and hogget. --New York Times Book Review

'Darina Allen uses her immense knowledge and superbly entertaining teaching ability in her Forgotten Skills of Cooking. It's a brilliant resource for anyone who has a yen to live the Good Life or who cooks from first principles and covers everything including foraging, keeping chickens, making sourdough, yoghurt and butter and curing bacon. I can browse it for hours.' --The Observer Food Monthly

Darina Allen needs no introduction in these pages. This, her sixth book, is packed full of useful tips and techniques inspired by her last passion, the 'Forgotten Skills of Cooking', and covers everything from keeping a few chickens to home-growing and foraging and making your own cider. --Food & Wine

I love this book so much. It reconnects the home cook with processes we usually leave to others, such as preserving fish, meat and fruit, and making elemental food such as yogurt and butter[...]Darina Allen of Ballymaloe's Cookery School is the perfect teacher. The book is full of wonderful, down-to-earth recipes too. Invaluable. ---- Richard Ehrlich, Delicious Magazine

Darina Allen needs no introduction in these pages. This, her sixth book, is packed full of useful tips and techniques inspired by her last passion, the 'Forgotten Skills of Cooking', and covers everything from keeping a few chickens to home-growing and foraging and making your own cider. --Food & Wine

Darina Allen's new book has everything from butter making to smoking food. It's a treasure chest overflowing with home produce jewels. --Choice Magazine

About the Author

Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cookery school at Ballymaloe, Ireland. She is the author of Irish Traditional Cooking, A Year at Ballymaloe Cookery School, Healthy Gluten-free Eating and most recently, Easy Entertaining. She has won many awards including for outstanding contribution to the Irish culinary sector by Euro-Toques in 2007 and most recently the Andre Simon Food Book Award with Forgotten Skills of Cooking.

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20 of 20 people found the following review helpful By Trishkav on 23 Aug. 2010
Format: Hardcover
Forgotten Skills of Cooking is a beautifully presented book. I purchased it as a present for a friend who's cook book collection is well over a hundred cookbooks - and this was a welcome and stand out addition for her. In fact, I loved it so much, I had to buy it for myself as well! 'Forgotten Skills' is laid out well chapter wise. Its chapters like "Foraging" early in the book are unusual and a delight to read (although probably not as useful on a day to day being a city dweller). Its individual chapters for "Preserving", "Bread", and "Puddings" are great as well, along with the various meat chapters. It's wonderful to read with an old-school, homely approach to cookery, ingredients and methods. The accompanying pictures and beautiful purple ribbon bookmark against the colours of the book, give reading it the feel that you are travelling back in time, and recapturing a time when food was down to earth, and honest. It visits some aspects of cooking that are almost secretive, and attempting certain processes in the book is like playing tribute to how your granny and how she cooked! Along with information about ingredients and techniques, Darina's dialogue of her personal tips throughout (linking it back to Ballymaloe or her childhood etc) provide a more intimate tone throughout the book (making it something I've found myself just reading just for sheer pleasure, when not even looking for a recipe). With regards to recipes - I've cooked a number from the book, each has always turned out well if you follow them step by step. I think part of the reason the book is so special as well, is because it has recipes for things like how to make your own black pudding or preserving, its has lots of little gems in there for everyone. Well worth purchasing, its pretty unique and you will love it!
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11 of 11 people found the following review helpful By James Bury on 6 Sept. 2011
Format: Hardcover Verified Purchase
This is a treasure of a book, and works at so many levels. If you just want to buy / cook / eat, it is full of excellent and original recipes - from simple but delicious to blow-your socks-off party pieces. If you want to save money, it shows you how to take very economical ingredients and use them to prepare superbly tasty food. If you fancy a forage-fest, it shows you how to locate and prepare all forms of wild food from seafood to salads. If you're having a bit of an artisanal moment, it shows you how to prepare hams, breads, and yogurts from scratch. If you want to go Tom and Barbara, it covers everything from keeping chickens to making your own simple stove-top smoker from a biscuit tin.

It is also full of fantastic tips, and far too many to share here. However, one of my favourites is when preparing gravy, to spoon off as much fat as you can from the roasting pan, then add icy cold stock. This solidifies most of the remaining globules of fat, which you can then spoon off. So clever!

When I saw the title, I was afraid it might be a bit old fashioned and perhaps not relevant to the modern cook. Nothing could be further from the truth. This is set to be one of the all-time classic cook books, full of nuggets of wisdom and expertise that has come down from the generations before, and yet practical, unpretentious and absolutely relevant today. So much of modern life has become sterile and bland, and this is a wonderful antidote that celebrates food and life, and belongs in every home.
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33 of 34 people found the following review helpful By Mrs. Julia Barr on 9 April 2010
Format: Hardcover Verified Purchase
I collect cook book and cook from scratch as much as I can - with the help of this wonderful book, I have, for the first time ever, made my own yogurt and butter - the yogurt is so easy and the most fantastic yogurt I have ever eaten, the butter - to die for. In fact the recipes are easy to follow and don't use ingredients that you probably don't already use. This book has enabled me to make food that we eat every day and use pre packaged food even less. The recipes do take time so not for everyone but, if like me, you are trying to cut down your reliance on supermarkets then this is the book for you.
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56 of 61 people found the following review helpful By Clementine on 4 Dec. 2009
Format: Hardcover Verified Purchase
I was in two minds about buying this book as I also bought Nigel Slater's wonderful "Tender" not so long ago and I still have plenty to explore there (absolutely LOVE it!).
The reason I yielded (once again)-I know, yet another excuse to buy a cookbook!- is that I really rate Darina Allen's Ballymaloe Cookery Course very highly and somehow I felt this could not disappoint. As she does not massproduce cookbooks I thought this had to be quality stuff and I must say the "nostalgia" angle appealed to me to warm up cosy evenings by the fire place (I wish!).
Well, I was definitely not disappointed. This is a great read with loads to learn or/and to be reminded of. I was born in the 60s and my grandma used to raise her own hens and rabbits (and two pigs!), grow her own vegetables and fruits etc...to feed the family.
Being a child I just enjoyed the offerings without wondering about the knowhow and this book brought back many, many memories I didn't even think were still there. The scene was France, not Ireland but definitely a lot in common!
This is only one side of the book of course, please do not think this is purely aimed at the 40+!
There is a lot to learn here, many techniques I had heard of (or not) and did not have a clue about how to implement. Some I will never use, true, but I still enjoyed learning about. Quite a lot I intend to try...one day.
Whichever way the future goes, this book makes you feel like trying a lot of new things (or should I say old things?) and gives you very clear and concise advice on how to do so. Definitely a confidence booster and a motivator!
On the doable front (as the henpen is definitely not for me) I particularly liked the advice (+ recipes of course!
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