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Darina Allen's Ballymaloe Cooking School Cookbook [Hardcover]

Our Price $ 25.50  
Retail Value $ 30.00  
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Item Number 427444  
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Item Specifications...

Pages   640
Est. Packaging Dimensions:   Length: 1.5" Width: 8.5" Height: 9.75"
Weight:   4.95 lbs.
Binding  Hardcover
Publisher   Pelican Publishing Company
ISBN  1589800362  
EAN  9781589800366  

Availability  1 units.
Availability accurate as of Oct 24, 2016 08:37.
Usually ships within one to two business days from Momence, IL.
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Item Description...
Under the enthusiastic direction of one of Ireland's most beloved culinary artists, readers can learn over one hundred basic kitchen techniques. Applied to a mouth-watering array of over 500 recipes, these lessons are designed to instill confidence in the beginner, while encouraging experienced cooks to expand their kitchen repertoire.

Buy Darina Allen's Ballymaloe Cooking School Cookbook by Darina Allen from our Christian Books store - isbn: 9781589800366 & 1589800362

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More About Darina Allen

Register your artisan biography and upload your photo! Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her husband in 1983. She runs the highly regarded three-month diploma course as well as various short courses, including the Forgotten Skills series, which is the inspiration behind this book. Darina is the award-winning author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe, Healthy Gluten-free Eating (with Rosemary Kearney), and Easy Entertaining. She is Ireland's most famous TV-cook, having presented nine series of her cooking program, Simply Delicious, on television around the world. Darina founded the first Farmers' Markets in Ireland and is a tireless campaigner for local produce. She is a natural teacher and was awarded IACP's 2005 Cooking Teacher of the Year Award.

Darina Allen currently resides in Ballymaloe Shanagarry. Darina Allen was born in 1947.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Professional Cooking > Professional   [77  similar products]
3Books > Subjects > Cooking, Food & Wine > Reference   [311  similar products]
4Books > Subjects > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh   [72  similar products]

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Reviews - What do our customers think?
Ballymaloe Cookbook  Jul 23, 2008
This cookbook is great and contains a plethora of easy to follow recipes from appetizers to desserts. A must-have for your kitchen library.
Cooking course in a book  Jan 11, 2007
I had the good fortune to take a three-day "cookery" course from Darina Allen at her school in County Cork. She is the Julia Childs of Ireland. The demonstrations were great and then the students got to cook selected recipes the next morning. I recommend this book because it has 1. tested and easy-to-follow recipes. (The school always has students and instructors working from the written recipes.) 2. The Irish specialties, particularly the breads, are wonderful. Ireland is now a "foodies" paradise with hundreds of homemade cheeses and other artisan specialties, superb seafood, and a whole "slow food" movement. This cookbook is in its way a bible to what's going on. It is one you will use again and again.
Darina is right on the money  Jan 6, 2007
I am a professional chef and have reviewed many cookbooks. This cookbook is one of the best I have ever seen and used. I was so impressed by it that I went and attended the 13 week course at the School in Ireland. The recipes are timeless,delicious,and will work every time if followed properly. This is what cooking should be fresh, beautiful, and nutritious.
Excellent general textbook from the Irish Alice Waters. Buy It.  Jan 26, 2006
The `ballymaloe cooking school cookbook' by school co-owner and Irish TV cooking show host, Darina Allen is my second volume in my search for the perfect Irish cookbook. As it turns out, this very heavy and long (639 pages) book is much, much more than a book about Irish cooking, as well it should be, since it is comparable to the Culinary Institute of America's textbook, `The New Professional Chef'. That is, it is a general textbook for essentially all styles of European and American cooking, with a tendency to include more Irish recipes than you would expect from a French or Italian cooking textbook. In fact, a quick browse reveals recipes from around the world, many with an attribution to a close Darina Allen friend, such as Marcella Hazan.

When I saw Darina Allen on the old Sara Moulton show, `Cooking Live' on the Food Network, I had no idea that her Ballymaloe Cooking School was so big and well established to support such a comprehensive volume.

Ms. Allen's general tone in this book follows much the same path as the Chez Panisse guru, Alice Waters in that it strongly emphasizes good, fresh ingredients and a philosophy to waste nothing. Even the most lowly scraps can be recycled in the compost heap or the stock pot.

Unlike Ms. Allen's `The Festive Food of Ireland', I am happy to say that these recipes give all their units in an uncluttered and familiar English system of units, such as pounds and ounces, cups, tablespoons and teaspoons. I was just a bit surprised to see Ms. Allen recommend using standard spoons out of the silverware drawer to measure for savory recipes. On one hand, this is brilliantly simple, since a standard teaspoon (5 ml) is a rounded `teaspoon' and an English tablespoon (20 ml) is a rounded soupspoon. One important difference to note here is that the English (and Canadian) tablespoon is 25% larger than the American tablespoon (15 ml).

The book covers a very broad range of subjects, featuring 24 chapters on stocks & soups; appetizers; eggs; rice, other grains, & legumes; pasta and noodles; vegetables; salads; fish & shellfish; poultry; lamb; pork & bacon; beef; variety meats; game; desserts; cheeses; cakes & cookies; breads, scones & pizzas; jams & preserves; breakfast; barbecue; finger foods; drinks; and sauces.

One of the first things that struck me about this book is that it delves into subject which few if any other cooking texts touch, such as shopping, fashion, kitchen safety, and manners at the table. Many of the book's more conventional sections are a bit off. The `cupboard basics' section violates the notion that you should never buy an ingredient unless you have definite plans to use it in a recipe in the next week. Ms. Allen's list includes things such as dried fruit, Carr's Water Biscuits, Nam Pla (fish sauce), Pesto, and Ballymaloe's own brands of Tomato Relish and Jalapeno Relish. I would make pesto myself and I don't anticipate using nam pla, harissa, tortillas, Carr water biscuits, or chorizo in the next month, and maybe not even in the next year. The same general comment can be made of the `essential kitchen equipment' list. I always go back to Madhur Jaffrey's sound advice to simply make the recipes you want and buy for only those recipes. Sooner or later, you will have built up a pantry and assembly of cooking tools to match your personal style.

I do not weigh this too heavily against Ms. Allen, as she also has great advice on what to do if your power fails on your freezer or if you plan to move and are dealing with a full freezer.

Although this is a text for training future professional chefs, many of the classic recipes are remarkably unfussy. The master recipe for chicken stock cooks for only 3-5 hours, and adds all the vegetables at the beginning of the cooking rather than waiting for the last hour. Similarly, the master recipe for the basic omelet only cites one basic kind of French omelet and leaves out at least one of the fussier steps I have heard from various sources. The recipe for scrambled eggs is also not quite as fussy as the classic French method requiring a double boiler (bain marie).

Some techniques are illustrated with a set of photographs illustrating the steps, but these tend to be small and some major techniques are not so illustrated.

True to the author's emphasis on raw materials and the fact that the school has its own farm for vegetables, eggs, and fresh herbs, the introductory paragraphs to each section are rich in advice on how to pick and use raw materials. The introduction to eggs, one of my favorite subjects, is especially good on identifying the best eggs (how long ago was it laid) for each job.

Overall, this is an excellent reference for all sorts of recipes. I happened to check out the recipe for `basic hamburgers' and found a recipe that exactly duplicated my projected improvement over Julia Child's favorite hamburger recipe. Where Miss Julia has us put sautéed garlic and onion sandwiched between two layers of ground meat, Ms. Allen recommends the sautéed savories be mixed in with the ground meat, together with egg. A surprising touch recommends we also wrap it in caul fat, but this is optional.

One thing you will find in this book that you will not find in a CIA tome is a very personable, comradely tone which almost places Ms. Allen at your right hand as you read through the recipes. That means you will have a lot more fun reading this book than you may with a CIA text.

If you are very new to cooking, I highly recommend this as a first cookbook, especially if your ancestry can be traced back to the Emerald Isle! But, this is much, much more than a cookbook of Irish recipes.
excellent modern cuisine  Aug 11, 2005
The recipes are excellent and interesting, the commentary is informative and educational. The emphasis on seasonality is a good reminder of the real growing cycle of food, and the fairly simple treatment of ingredients highlights the flavor of well grown ingredients.

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