30 Years At Ballymaloe (Hardcover)

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30 Years At Ballymaloe By Darina Allen - A Celebration of the world-renowned cookery school with over 100 new recipes. Foreword by Alice Waters


ISBN: 978-0857832078


Publisher: Kyle Cathie (Rev Ed edition)

30 Years At Ballymaloe (Hardcover)

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Ballymaloe is Ireland's longest established cookery school and a mecca of international acclaim for those with a passion for food. Since it first opened in 1983, it has played host to an internationally diverse range of pupils from 16-69 years old and an impressive array of guest chefs, from Rose Gray and Ruth Rogers of the River Café to Claudia Roden, Madhur Jaffrey, Rick Stein, Hugh Fearnley-Whittingstall and Yotam Ottolenghi. World-renowned for its 12-week certificate course, over the past 30 years the School has expanded its repertoire and now offers over 100 courses so students can learn how to cure meat, make gluten-free meals and sushi as well as discovering forgotten skills such as producing butter and cheese and beekeeping.

30 Years at Ballymaloe is a tribute to this unique place and the people that teach, work and learn there. Discover all aspects of the 100-acre farm on which the School is situated, from the herb and vegetable gardens to the orchards, greenhouses and the organic farm, which have been developed over the years. Follow the journey of the School's beginning to keep chickens and acquiring pigs to butcher, cure and smoke, then establishing a herd of cows not only for their meat, but for the mouthwatering dairy produce that can be made from their milk.

Featuring over 100 recipes, this book showcases the best of the Cookery School, including contributions from past students and guest chefs. With dishes such as Heirloom Tomato Salad with Wasabi Mascarpone to Green Gooseberry and Elderflower Trifle, Darina's focus is always on the freshest, finest ingredients and celebrating delicious food in all its glory. Caramel Ice Cream with Salted Peanuts,Caramel Popcorn and Chocolate Sauce satisfies the sweet tooth, the Rabbit and Prune Terrine with Celeriac Remoulade explores different cooking techniques and the Baked Trout with Spinach Butter Sauce gets right to the heart of traditional Irish cooking. With sections on foraging, Slow Food, game and sustainable fishing alongside stories of Darina chasing local likely lads around the Palais des Poulets in her nightie and rescuing tipsy midnight revellers from the maze, this book celebrates the best of the last three decades at Ballymaloe.