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The Ballymaloe Cookbook Paperback – 1 Dec 1984

15 customer reviews

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Product details

  • Paperback: 204 pages
  • Publisher: Gill & Macmillan Ltd; 3rd Revised edition edition (1 Dec. 1984)
  • Language: English
  • ISBN-10: 0717113396
  • ISBN-13: 978-0717113392
  • Product Dimensions: 1.3 x 19 x 19.7 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 299,348 in Books (See Top 100 in Books)

Product Description

About the Author

Myrtle Allen was born in Cork in 1924. She and her husband bought Ballymaloe in 1948, and there she began her varied life of farmer's wife, mother, writer, hotelier, hostess, teacher and of course, chef.

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

73 of 74 people found the following review helpful By A Customer on 26 May 2001
Myrtle Allen set up Ballymaloe, still Ireland's greatest country house (not biggest, not most expensive, not most exclusive) hotel, with husband Ivan in the 1940s. Her style of cookery still reigns supreme in one of the few restaurants in the world today where you're asked if you'd like some more, and where the kitchen staff can be seen riding up to the hotel on bicycles every day with panniers full of fresh ingredients. The menu at the hotel is posted daily at 6pm, and not before, because they wait to see what's available from the fields and sea near Ballymaloe. This is the type of cookery Myrtle Allen does: not fussy, over-complicated or pretentious, but based on freshness and quality combined with a high regard for combining flavours and textures that matter. The result is some of the most stunning food you will ever taste, and this book is a collection of some of the recipes that have built Ballymaloe's handsome reputation as a place for people that like great food without attitude, snobbery or the need for fawning chef-worship. It's just plain, simple good food, prepared in a plain, simple, good way. And it is, as a result, one of the great cookbooks.
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11 of 11 people found the following review helpful By E. A. Mullen on 9 Feb. 2010
Quite simply, this is my favourite cookbook. I'm from Ireland so there is an element of bias but nevertheless you cannot beat Mrs Allen's simple advice such as how to roast meats properly and how to make the most of the subtle flavours that are inherently Irish.
Furthermore, Myrtle Allen wrote beautifully. Her stories are very charming and I enjoy reading a few again each time I am cooking with this book. I can no longer pass a field of buttercups without a smile for and a nod to this great woman.
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6 of 6 people found the following review helpful By Emita on 12 Jun. 2010
Excellent layout, easy to follow and full of anecdotes and cartoons! Very well written about unusual aspects of food history, entertaining and absolutely charming.
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3 of 3 people found the following review helpful By Sean Hammond on 30 Sept. 2009
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This is the older book from the Ballymaloe cooking, the newer book covers nearly everything, although I own Delias cooking course. This shows the older style that mum used to cook.
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3 of 3 people found the following review helpful By J Z A on 9 April 2010
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I brought this on spec as I had visited Ballkymaloe House. It is just excellent; not flashy but full of very good cooking information. The lady clearly knows her stuff.
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2 of 2 people found the following review helpful By mock turtle on 23 Nov. 2010
A well written informative cookbook which goes well beyond just how to make the recipe in question by adding hints and suggestions, all laced with humerous anecdotes.
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By JohnR on 11 Jun. 2012
Unlike many glossy cookery books, the Ballymaloe Cookery Course is well-structured and encyclopaedic in its coverage.

The recipes range from traditional Irish to European and Asian many of which seem to have been introduced by guest cooks at the school. The latter are not necessarily completely authentic, but they are more feasible with European ingredients and very good. For example Vietnamese pork and lemongrass patties, or Thai chicken soup.

Experience with the cookery school may have assisted Darina Allen's clear and thorough explanations. Recipes are organised by the main ingredient, different treatments, and alternative variations for example in the secondary ingredients or flavourings. It's one of the the first places I would turn to for suggestions for unfamiliar ingredients or recipes.

The recipes and techniques are reliable and clearly-explained. The one flaw is poor proof-reading. A few quantities have been mis-typed, and a great many page references are wrong. My copy came with a loose page insert with a few corrections - I've since found many more. Hopefully this has been corrected in the second edition which I'm about to buy - having nearly worn out my first copy.
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1 of 1 people found the following review helpful By Val on 7 Dec. 2013
This is a very easy to follow and lovely stories and tips along the way! Great present for you or someone else
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