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30 Years at Ballymaloe: A Celebration of the World-renowned Cooking School with over 100 New Recipes
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30 Years at Ballymaloe: A Celebration of the World-renowned Cooking School with over 100 New Recipes

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4.38  ·  Rating details ·  29 ratings  ·  5 reviews
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.

When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now t
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Hardcover, 320 pages
Published March 1st 2014 by Kyle Books (first published September 19th 2013)
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4.38  · 
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 ·  29 ratings  ·  5 reviews


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Fiona
Mar 17, 2019 rated it it was amazing  ·  review of another edition
Shelves: cookbooks, food
I had heard about the Ballymaloe cooking school when listening to the Desert Island Dishes podcast
this book is more than just a recipe book it covers the history of the Ballymaloe estate and cooking school and the philosophy behind the school. The photographs are beautiful, if you love good food and travel this book is well worth a read,
Patricia A.
Apr 23, 2019 rated it it was amazing
Wonderful recipes and pictures
Sara
Aug 26, 2014 rated it it was amazing
Awesome cookbook. If any one wants to buy this for me ... I love the story of this cookery school and this book shows the progression of her school and cuisine in general since 1980 - my cooking life! She seems like the Martha Stewart of Ireland - and I love her description of American Thanksgiving food!
Juliet
Nov 19, 2015 rated it really liked it
Shelves: cookbooks
Not as good as a real trip to Ballymaloe, a cooking school on a lovely farm in Ireland, but as close as I'm getting any time soon. Beautiful photographs and a diverse collection of recipes from Allen, her family and the guest teachers that come from around the world.
S Vanorse
Jan 28, 2016 rated it really liked it
I would love to visit this school, the farm on which it grows it's produce. Beautiful history and photos, and delicious looking recipes. I borrowed this from library but would love to have one for myself.
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