Ballymaloe Cookery Course
Ballymaloe Cookery Course by Darina Allen, published by Octopus Books on December 4, 2008, is a comprehensive guide to cooking that spans 639 pages. This revised edition presents a wealth of knowledge from one of the world’s premier cookery schools, where Darina Allen serves as co-founder and lead instructor. The book offers a collection of recipes, tips, and techniques designed to encourage readers to explore their culinary skills and embrace fresh ingredients.
Readers will find detailed explanations of 1,175 recipes along with 370 variations and over 100 essential cooking skills. The content covers a wide range of topics, from pastry making to preserving fruits, and includes practical guidance on preparing various dishes. Ballymaloe Cookery Course aims to equip home cooks with the confidence and knowledge to create delicious meals, making it a valuable resource for anyone interested in enhancing their cooking abilities.
Official synopsis Publisher
‘Our first lady of food.’ The Irish Independent
‘It’s time to clear the kitchen shelves of all those glossy cookbooks you never open and make way for the Ballymaloe Cookery Course – it’s the only one you’ll need from now on.’ The English Home
Ballymaloe is one of the world’s best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world’s great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.
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