The Ballymaloe Cookbook, revised and updated 50-year anniversary edition: Classic recipes from Myrtle Allen's award-winning restaurant at Ballymaloe House

by Myrtle Allen

First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made.

With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as ‘how to get a carrot to taste like a carrot’ and ‘how not to drown a fresh fish’!

Myrtle’s charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.

This new edition of The Ballymaloe Cookbook marks both Myrtle’s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.

The Ballymaloe Cookbook: Table of Contents Soups and Starters Sauces Fish and Shellfish Poultry Meat Vegetables Sweets and Ices Tarts, Breads and Cakes Pâtés, Cheese and Eggs Some Drinks

Genres: Cookbooks, Cooking

419 pages, Kindle Edition

First published January 1, 1981

About the author

Myrtle Allen was an Irish Michelin star-winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork, Ireland. Besides her career in cooking, she had also been a writer, hotelier and teacher.

Reviews

[Ruth Bogan]

A Mother's Day gift. Not finished reading yet, but already know it will find a place on my shelves next to M.F.K. Fisher and Elizabeth David.
Done. Gentle, charming stories and basic recipes. Ballymaloe and Myrtle Allen aren't about clever cooking but about very fresh, local ingredients prepared with minimum fuss. Sounds familiar these days, but in the author's day, it was revolutionary, and it took a strong, committed woman to put her philosophy into an Irish restaurant. So glad I'm acquainted with her.

[Gill · Rating 5 out of 5]

This is the book that started me cooking at the age of oh, 11, 12. Easy to follow and some great cartoons by Calman.

[ASMR Cortercat · Rating 4 out of 5]

it is a solid and fairly comprehensive book. Lots of good basic info, tasty stuff, but I was in need to shelf space and this one didn't make the cut as I have several comprehensive cookbooks that are better suited for my local context