Darina Allen's Ballymaloe Cookery Course
By (author) Darina Allen
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Darina Allen's Ballymaloe Cookery Course by Darina Allen
Book DescriptionAs Seen on ABC TV's Good Morning America and the Food Network's Cooking Live Nominee, James Beard Foundation Award, International Cookbook Category, 2002 Since its founding in 1981, students at Ireland's respected Ballymaloe Cookery School have benefited from Darina Allen's enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home. Darina Allen begins with the basics by explaining what to look for while out shopping (organic, local, and in-seasonproduce are favorites) and how to stock a pantry with quality ingredients andequipment. She demonstrates over 200 cooking techniques, from making mayonnaise to butterflying a leg of lamb, with clear instructions and step-by-stepphotographs. Both novice and experienced cooks will find plenty of new ideas and inspiration. By arming her readers with the fundamentals, Darina Allen prepares and encourages them to experiment and tackle new culinary challenges. Darina Allen's Ballymaloe Cooking School Cookbook is packed with mouth-watering recipes. Of course, there are traditional Irish favorites, like Watercress Soup and West Cork Rabbit Casserole, and classic gourmet dishes, like Boeuf Bourguignon and Ratatouille Nicoise, but Darina Allen does not forget busy modern families. There are several variations of pizza, barbecue, and cookie recipes, as well as instructions for freezing and reheating leftovers. Darina Allen has trulythought of everything, and she has included it all in this cookbook.
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Book DetailsISBN: 9781589800366
(257mm x 221mm x 43mm)
Imprint: Pelican Publishing Co
Publisher: Pelican Publishing Co
Publish Date: 1-Jul-2002
Country of Publication: United States
Books By Author Darina Allen
Simply Delicious Christmas, Hardback (October 2014)
In this beautiful new 25th anniversary 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.
30 Years at Ballymaloe, Hardback (September 2013)
30 YEARS AT BALLYMALOE is a fascinating insight into the cookery school, as well as being 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.
Irish Traditional Cooking, Hardback (March 2012)» View all books by Darina Allen
Features 300 traditional dishes and 100 recipes. This book includes tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. It also includes chapters on Broths and Soups, Fish, Game, Vegetables and Cakes and Biscuits.
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