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Darina Allen’s Ballymaloe Cooking School Cookbook Hardcover – May 31, 2002

by Darina Allen (Author)
4.6 4.6 out of 5 stars 58 ratings
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Ireland's most famous chef, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork. She is also presenter for the British television series Simply Delicious.

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  1. Print length
    640 pages
  2. Language
    English
  3. Publisher
    Pelican Publishing
  4. Publication date
    May 31, 2002
  5. Dimensions
    8.7 x 1.7 x 10.1 inches
  6. ISBN-10
    9781589800366
  7. ISBN-13
    978-1589800366
  8. See all details
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Editorial Reviews

From Library Journal

The Ballymaloe Cooking School, which Allen and her husband opened at his family's Ballymaloe House Hotel in Cork County, Ireland, in 1983, has an international reputation, and this impressive new cookbook/reference makes it easy to see why. With its own organic farm and extensive gardens, the school has always been known for its emphasis on fresh, seasonal cooking, and Allen's sophisticated recipes, from Roast Red Pepper, Caper, and Preserved Lemon Salad to Seared Beef with Gorgonzola, Polenta, and Red Onion Marmalade, draw on cuisines from around the world; guest chefs at the school have included Marcella Hazan, Madhur Jaffrey, and other culinary authorities. In addition to the hundreds of recipes, there are dozens of technique photos illustrating some 200 essential kitchen tasks, as well as stunning color photographs of ingredients and finished dishes. Chapter introductions touch on a wide range of topics, and there are separate sections on breakfast, drinks, finger foods, and preserves of all sorts. Although this will be as valuable as a reference work as a cookbook, the text is far from dry Allen writes with a sense of humor and a nice turn of phrase. Highly recommended.
Copyright 2002 Cahners Business Information, Inc.

From the Inside Flap

Darina Allen's pupils at Ireland's Ballymaloe Cookery School have been clamoring for her to write a definitive book for many years. At last, she has put down her recipes and thoughts, tips and shortcuts, together with all the fundamental techniques necessary for cooking fresh and delicious food.

Cooking well is a mixture of art, science, taste, and experimentation. Darina Allen's Ballymaloe Cooking School Cookbook has been organized to present simple and classic recipes. She even includes "modern" recipes, using the international ingredients that are readily available in our supermarkets today. Since no book can contain every recipe ever invented, Darina Allen, by demonstrating over 200 basic techniques, has instead given readers the confidence and know-how to experiment and create their own dishes. From phyllo pastry to the art of carving, from preserving lemons to making pasta, from culturing yogurt to butterflying a leg of lamb, these clear instructions, given by one of the world's great cooking teachers, will inspire and encourage the art of fine food.

Why does food matter, and why buy the best ingredients available? Darina Allen explains in succinct and pithy detail how a dish's flavor develops; she proves that the enjoyment of good food is a sensation not to be missed. With sections on using the freezer, stocking the pantry, menu planning, and choosing wines, as well as information on basic equipment, Darina Allen's Ballymaloe Cooking School Cookbook combines all the essentials needed to cook with flair.

Students who complete the three-month certificate course at Ballymaloe Cookery School are hired by fine restaurants worldwide. Here now is a book that contains all of Darina Allen's instruction and expertise. Destined to become everyone's kitchen bible, Darina Allen's Ballymaloe Cooking School Cookbook is a spectacular gift for the beginner, as well as a useful tool for experienced cooks.

Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, which she and her husband, Tim Allen, founded in 1981. Courses there range from a weekend mastering perfect jams to the three-month certificate course run twice a year. She is Ireland's most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world.

Darina Allen is a tireless campaigner for local produce. She is a natural teacher, whose energy and enthusiasm for good things are quite contagious. She was awarded the 2001 Veuve Clicquot Irish Businesswoman of the Year Award. Lauded as the food ambassador of Ireland, Darina Allen lectures and travels extensively. Her outstanding work as both teacher and cook has placed her firmly on the international culinary map.

Darina Allen is the author of several cookbooks, including Irish Traditional Cooking, winner of the Langhe Ceretto-SEI Prize, and her Year at Ballymaloe Cookery School, which was short-listed for the IACP Julia Child Awards. A Simply Delicious Irish Christmas is also available from Pelican.

Product details

  • ASIN ‏ : ‎ 1589800362
  • Publisher ‏ : ‎ Pelican Publishing; Illustrated edition (May 31, 2002)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 640 pages
  • ISBN-10 ‏ : ‎ 9781589800366
  • ISBN-13 ‏ : ‎ 978-1589800366
  • Item Weight ‏ : ‎ 4.95 pounds
  • Dimensions ‏ : ‎ 8.7 x 1.7 x 10.1 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 58 ratings

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Darina Allen

Darina Allen

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Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cookery school at Ballymaloe, Ireland. She is the author of 'Irish Traditional Cooking', 'A Year at Ballymaloe Cookery School', 'Healthy Gluten-free Eating', 'Easy Entertaining', 'Forgotten Skills of Cooking' (winner of the Andre Simon Food Book Award 2009), 'A Simply Delcious Christmas' '30 Years at Ballymaloe', 'Grow, Cook, Nourish (winner of The World Gourmand Cookbook Award 2018) and most recently Simply Delicious, The Classic Collection (publishing date end of September 2018). She has won many other awards including for outstanding contribution to the Irish culinary sector by Euro-Toques in 2007, the UK Guild of Food Writers Lifetime Achievement Award 2013 and the 2018 Guaranteed Irish Food Hero Award.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
58 global ratings

Top reviews from the United States

B. Marold
5.0 out of 5 stars Excellent general textbook from the Irish Alice Waters. Buy It.
Reviewed in the United States on January 26, 2006
Verified Purchase
The `ballymaloe cooking school cookbook' by school co-owner and Irish TV cooking show host, Darina Allen is my second volume in my search for the perfect Irish cookbook. As it turns out, this very heavy and long (639 pages) book is much, much more than a book about Irish cooking, as well it should be, since it is comparable to the Culinary Institute of America's textbook, `The New Professional Chef'. That is, it is a general textbook for essentially all styles of European and American cooking, with a tendency to include more Irish recipes than you would expect from a French or Italian cooking textbook. In fact, a quick browse reveals recipes from around the world, many with an attribution to a close Darina Allen friend, such as Marcella Hazan.

When I saw Darina Allen on the old Sara Moulton show, `Cooking Live' on the Food Network, I had no idea that her Ballymaloe Cooking School was so big and well established to support such a comprehensive volume.

Ms. Allen's general tone in this book follows much the same path as the Chez Panisse guru, Alice Waters in that it strongly emphasizes good, fresh ingredients and a philosophy to waste nothing. Even the most lowly scraps can be recycled in the compost heap or the stock pot.

Unlike Ms. Allen's `The Festive Food of Ireland', I am happy to say that these recipes give all their units in an uncluttered and familiar English system of units, such as pounds and ounces, cups, tablespoons and teaspoons. I was just a bit surprised to see Ms. Allen recommend using standard spoons out of the silverware drawer to measure for savory recipes. On one hand, this is brilliantly simple, since a standard teaspoon (5 ml) is a rounded `teaspoon' and an English tablespoon (20 ml) is a rounded soupspoon. One important difference to note here is that the English (and Canadian) tablespoon is 25% larger than the American tablespoon (15 ml).

The book covers a very broad range of subjects, featuring 24 chapters on stocks & soups; appetizers; eggs; rice, other grains, & legumes; pasta and noodles; vegetables; salads; fish & shellfish; poultry; lamb; pork & bacon; beef; variety meats; game; desserts; cheeses; cakes & cookies; breads, scones & pizzas; jams & preserves; breakfast; barbecue; finger foods; drinks; and sauces.

One of the first things that struck me about this book is that it delves into subject which few if any other cooking texts touch, such as shopping, fashion, kitchen safety, and manners at the table. Many of the book's more conventional sections are a bit off. The `cupboard basics' section violates the notion that you should never buy an ingredient unless you have definite plans to use it in a recipe in the next week. Ms. Allen's list includes things such as dried fruit, Carr's Water Biscuits, Nam Pla (fish sauce), Pesto, and Ballymaloe's own brands of Tomato Relish and Jalapeno Relish. I would make pesto myself and I don't anticipate using nam pla, harissa, tortillas, Carr water biscuits, or chorizo in the next month, and maybe not even in the next year. The same general comment can be made of the `essential kitchen equipment' list. I always go back to Madhur Jaffrey's sound advice to simply make the recipes you want and buy for only those recipes. Sooner or later, you will have built up a pantry and assembly of cooking tools to match your personal style.

I do not weigh this too heavily against Ms. Allen, as she also has great advice on what to do if your power fails on your freezer or if you plan to move and are dealing with a full freezer.

Although this is a text for training future professional chefs, many of the classic recipes are remarkably unfussy. The master recipe for chicken stock cooks for only 3-5 hours, and adds all the vegetables at the beginning of the cooking rather than waiting for the last hour. Similarly, the master recipe for the basic omelet only cites one basic kind of French omelet and leaves out at least one of the fussier steps I have heard from various sources. The recipe for scrambled eggs is also not quite as fussy as the classic French method requiring a double boiler (bain marie).

Some techniques are illustrated with a set of photographs illustrating the steps, but these tend to be small and some major techniques are not so illustrated.

True to the author's emphasis on raw materials and the fact that the school has its own farm for vegetables, eggs, and fresh herbs, the introductory paragraphs to each section are rich in advice on how to pick and use raw materials. The introduction to eggs, one of my favorite subjects, is especially good on identifying the best eggs (how long ago was it laid) for each job.

Overall, this is an excellent reference for all sorts of recipes. I happened to check out the recipe for `basic hamburgers' and found a recipe that exactly duplicated my projected improvement over Julia Child's favorite hamburger recipe. Where Miss Julia has us put sautéed garlic and onion sandwiched between two layers of ground meat, Ms. Allen recommends the sautéed savories be mixed in with the ground meat, together with egg. A surprising touch recommends we also wrap it in caul fat, but this is optional.

One thing you will find in this book that you will not find in a CIA tome is a very personable, comradely tone which almost places Ms. Allen at your right hand as you read through the recipes. That means you will have a lot more fun reading this book than you may with a CIA text.

If you are very new to cooking, I highly recommend this as a first cookbook, especially if your ancestry can be traced back to the Emerald Isle! But, this is much, much more than a cookbook of Irish recipes.
40 people found this helpful
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Tom Holt
5.0 out of 5 stars Time to throw out some of the rubbish - this is the real thing!
Reviewed in the United States on June 4, 2010
Verified Purchase
I spend a lot of money on cookbooks, and a lot of time cooking - usually for my wife and myself but I can cope with up to 10 guests if absolutely necessary. A long time ago, I realised that a lot of so-called professional chefs are little more than confidence tricksters, able to present hugely complex meals generally finished off (by which I mean ruined) with a blow-lamp, but totally lacking in basic skills. For example, I could cite one famous cookery school that presents a recipe for a simple biscuit that literally could never work. Another school advises a method for fried eggs that can only be described as cremation! Yet another Michelin-starred chef fries an egg so slowly that it has no structure and the texture of leather. How do I know? I like to try methods to destruction, and always give the benefit of the doubt.

Darina Allen's book gives excellent methods for both fried eggs and Anzac biscuits, plus hundreds of other recipes that so far have worked equally well! But that's not all. It's also packed with information and advice that can only make you a better cook. Better not only in the sense of presenting more enjoyable food, but more self-confident and better able to think for yourself about what works and what doesn't. If you are at all like me, this will save you a lot of money in useless cookbooks and, at last, give you the courage to throw out the dross you've already accumulated. But it won't all be saving - Darina is still writing!
25 people found this helpful
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ALEXIS
4.0 out of 5 stars chintz. Have had 5 if they'd gone for better paper.
Reviewed in the United States on October 22, 2021
Verified Purchase
Content excellent. Medium chintzy. The ink smears and the paper is thin. It didn't have to be in multi color.
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Amazon Customer
5.0 out of 5 stars Best anthology of Irish food .
Reviewed in the United States on February 12, 2019
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This is a charming and concise look at the evolution of the Irish food scene. Darina champions the farm to table sourcing ofwhat the eco system of Ireland offers. The pictures immediately take you to this beautiful country. The recipes are easy to follow . She took her dream and is living it and sharing it with future chefs who will also respect the land.
2 people found this helpful
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Marcia Dunsmore
5.0 out of 5 stars ONE OF THE BEST BASIC COOKBOOKS
Reviewed in the United States on December 28, 2008
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I am a professional cook and a cookbook collector and have been to the Ballymaloe Cookery School. I got this book for myself because I was so pleased with the school and felt it was a good basic source book. I ended up giving it away at a bridal shower to a young American on her way to Sweden to marry. It was then I realized what a great cookbook this is for beginning cooks/ for Americans living abroad and for Europeans living here in the US because of the measurement equivalents as well as the very global recipes. Great down to earth and humorous writing as well as clear and concise instructions.I'm ordering another for myself.
Marcia Dunsmore
19 people found this helpful
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busymum
5.0 out of 5 stars Good Reference Book
Reviewed in the United States on December 8, 2011
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My copy is this book is a total mess, which in my view is a great sign of a cookery book! I find it a great reference book in the kitchen. While I do find a lot of the recipes very buttery/creamy I do find that whenever I get an idea for something I would like to cook, I will find a basic recipe in there, which I can adapt or merge with a recipe I find online. I recently bought this book as a gift for Irish friends living in the USA, my idea was to give them 'a taste of home' to be constantly at their fingertips. They seemed very happy with it.
5 people found this helpful
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The Happy Cooker
4.0 out of 5 stars Darina Allen's Ballymaloe Cooking School Cookbook
Reviewed in the United States on December 10, 2009
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I attended the Ballymaloe Cookery School and thought Darina Allen's recipes and presentation was "spot on!!" I came home and ordered her cookbook immediately. The bread recipes (especially the grainy, wheaty breads) are terrific. Her recipe measurements are perfect. Her ethnic recipes are also wonderful.
5 people found this helpful
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K. Parks
5.0 out of 5 stars Fabulous cook/book
Reviewed in the United States on December 11, 2013
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Amazing book/cookbook. Darina is the Alice Water's of Europe and as such she knows her stuff! The pictures are beautiful - her descriptions and information over a particular topic is impeccable and the recipes are just great. If you are a cookbook lover, this is one for your shelf.
2 people found this helpful
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