An anniversary tribute to a noted cooking school traces its reflection of evolving culinary trends throughout its first three decades, providing dozens of recipes designed in accordance with the slow-food movement, gluten-free diets and regionally produced heirloom ingredients.
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 veg 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.
Darina Allen divulges all the expertise people had when food was good food. She talks you through all the essential prep skills - for example filleting fish and jointing a chicken - and provides advice on choosing quality produce and storing it correctly. Cooking skills such as baking, roasting and steaming are then discussed.
First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made. With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as how to get a carrot to taste like a carrot and how not to drown a fresh fish Myrtle s charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return. This new edition of The Ballymaloe Cookbook marks both Myrtle s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best. It isn t just a collection of recipes but a reflection of a genuine and authentic way of life, related to the land, the culture and the produce of the country in which Myrtle Allen lives Financial Times It s so hard not to fall back on the cliches when thinking about Myrtle Allen: the farmer s wife whose pioneering spirit changed the face of Irish cuisine; the matriarch who championed locally sourced, seasonal, sustainably harvested produce at a time when such things were unheard of; someone who was handwriting daily changing menus before the world of trendy restaurants caught up. My memories of Myrtle Allen s Ballymaloe serve only to reinforce the cliches, I m afraid: walled gardens and edible flowers, soda bread and best-butter heaven, chicken liver pate and wild garlic soup, wandering-around chickens and seawater-fresh air. Staying at and dining in Myrtle s hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world. Yotam Ottolenghi 'This lavish, informative cookbook is an important cultural and culinary milestone in the history of Irish food.' Social & Personal 'This is probably the only Ballymaloe book I didn t have so I was delighted to receive a gift of it over the weekend just past. The original is an institution. Now it has some new recipes, photographs and durable bound cover. I love it and I know that the Ballymaloe Cookbook is going to be gathering splashes and splatters happily in my kitchen for many years to come.' - Wholesome Ireland 'A revised and updated version of The Ballymaloe Cookbook has just been released to celebrate 50 years of the Ballymaloe restaurant and the recipes are just as relevant now as they were back then. Add it to your kitchen shelf' - Woman's Way 'Now with a modern design and updated new recipes, it remains current, fresh and accessible. With mouthwatering images and easy-to-read steps, this is a must-have cookbook for every person who considers themselves a bit of a foodie.' - MummyPages.ie "
Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
In this beautiful new 25thanniversary edition, you will find photography to accompany many of the dishes, classics just as you remember them, updates to a number of the dishes and the addition of many new recipes. "
Author: Experts from Dole Food Company
Release Date: 2002-01-13
Genre: Technology & Engineering
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Accurate, step-by-step recipes for a multitude of authentic dishes and concoctions, from countryside and city, traditional and contemporary, well-known and exotic, from the main cuisines of New Orleans
With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Chapters include Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. Darina uses the finest of Ireland s natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
Set your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's renowned cheeses. Starred-studded contributors include Kevin Dundon (host of PBS's Kevin Dundon's Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality). Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.
There are a few simple secrets to making home baking wonderful. Whether you?re cooking cakes, meringues, pastries, biscuits or puddings, you will discover in Home Bake how to make them the best. Nothing lifts the heart like the smell of a cake baking, the first slice of a warm homemade tart, a hot muffin with your coffee in the morning or a steamed pudding on a cold night. There are a few simple secrets to making home baking wonderful. Whether you?re cooking cakes, meringues, pastries, biscuits or puddings, you will discover in Home Bake how to make them the best. The book?s simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too ? from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Soufflé. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart.