Books: Cooking by Cuisine -> Cooking Irish
Myrtle Allen's Cooking at Ballymaloe House : Featuring 100 Recipes from Ireland's Most Famous Guest House
Stuart, Tabori and Chang
Published: November 1, 2000
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Myrtle Allen's Cooking at Balymaloe House, first published in 1990 and now reissued, is a modern classic. Written by the proprietor and chef of Ireland's most famous guesthouse, the book presents a farm-fresh cuisine miles removed from the
common notion of Irish cooking as savorless or indelicate. Most especially, it offers the voice, recollections, and culinary wisdom of a woman who has seen and understood much since she and her husband bought Balymaloe House in 1947. Cooks of all kinds
will delight in Allen's observations (of her refusal to put carrots in a traditional Irish stew: "As this is a folk dish, I feel that the common practice carries its own authority") and hasten to try such recipes as Lettuce and Mint Soup, Baked Rainbow
Trout in Spinach Sauce, and Beef with Stout.
Chapters explore soups and starters through breads, desserts, and drinks, and offer 100 or so accessible recipes for everyday and special-occasion dining. Present are traditional Irish favorites,
including Dingle pies (a spiced mutton dish), Colcannon (potatoes mashed with cabbage), and brown soda bread, as well as the likes of Danish Liver Paté, Mussels with Mayonnaise, and Turnedos with Mushrooms. Readers with a sweet tooth will want to try
Allen's Almond Meringue Gâteau with Chocolate and Rum Cream and Blackberry Sorbet, and an exemplary trifle featuring almonds, cherries, and angelica. Illustrated with color photos throughout, the book is a cook's treasure with delightful, sometimes
provocative thought. --Arthur Boehm
Welcome back to Ballymaloe! When it was originally published ten years ago, Myrtle Allen's Cooking at Ballymaloe House was hailed as an instant classic. Legions of Irish-Americans,
tourists familiar with the guest house, and gourmets intrigued by an oft-neglected cuisine clamored for this groundbreaking cookbook devoted to traditional Irish dishes. Easy yet elegant recipes for Irish stew, batter-fried fish filets, mutton pies,
colcannon, apple cake, and Ballymaloe's trademark brown bread did not disappoint. Now, in a completely redesigned edition, Stewart, Tabori and Chang is proud to bring this heirloom collection of recipes into the twenty-first century.
House evokes a time and place when summer meant freshly squeezed lemonade and sorbet made of plump blackberries picked right from the brambles; when breakfast was a multi-course meal to be savored, from the stone-ground oatmeal to the buttery scones to
the robust sausages; when the making of plum pudding, months in advance, signaled the beginning of the Christmas season. This tranquil way of life still exists at County Cork's legendary countryside inn, where proprietress and master chef Myrtle Allen
presides over a kitchen that prepares seasonal dishes from the incomparably fresh local produce.
In chapters ranging from soups and starters to desserts and drinks, the 100 recipes in Myrtle Allen's Cooking at Ballymaloe House have been
specially selected and adapted for the American home. Mrs. Allen introduces each one in her own charming prose, and her witty descriptions bring Ballymaloe to life.
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