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Author: Rory O'Connell
Publisher:
ISBN: 9780007447282
Category : Cooking
Languages : en
Pages : 576
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Book Description
Julia Childs for the 21st century: the perfect book for mastering all the skills, techniques and recipes you need in the kitchen now
Author: Darina Allen
Publisher: Kyle Books
ISBN: 1804192775
Category : Cooking
Languages : en
Pages : 1153
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Book Description
Based on the hugely popular courses at Darina Allen's Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild. So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'Our first lady of food.' The Irish Independent 'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazine
Author: Rory O'Connell
Publisher:
ISBN: 9780007447282
Category : Cooking
Languages : en
Pages : 576
Get Book Here
Book Description
Julia Childs for the 21st century: the perfect book for mastering all the skills, techniques and recipes you need in the kitchen now
Author: Darina Allen
Publisher: Kyle Books
ISBN: 085783696X
Category : Cooking
Languages : en
Pages : 1085
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Book Description
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
Author: Darina Allen
Publisher:
ISBN: 9781568331935
Category : Cooking, Irish
Languages : en
Pages : 0
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Book Description
In The Festive Food of Ireland, Darina Allen, Ireland's well-known advocate of fresh, simple cooking, presents the full range of traditional Irish holiday fare.
Author: Darina Allen
Publisher: Irish Books & Media
ISBN: 9780717117703
Category : Cooking
Languages : en
Pages : 110
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Book Description
Based on the author's second series of programmes on RTE television, this book includes all the recipes from the television series as well as many additional ones that should enhance any cook's repertoire. The book offers advice on cooking techniques and choice of ingredients.
Author: Darina Allen
Publisher: Penguin USA
ISBN: 9780670865147
Category : Cooking
Languages : en
Pages : 288
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Book Description
Providing an introduction to the art of Irish cookery, a collection of more than 250 traditional recipes includes dishes that range from Watercress Soup to Apple Amble Tart
Author: Tim Allen
Publisher: Pelican Publishing Company
ISBN: 9781589800328
Category : Cooking
Languages : en
Pages : 188
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Book Description
In these pages is a lesson in baking from Ireland's renowned Ballymaloe Cookery School.
Author: Darina Allen
Publisher: Kyle Books
ISBN: 1914239024
Category : Cooking
Languages : en
Pages : 318
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Book Description
'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one' - The Times 'She is without doubt one of the most important people working in the food world today' - Skye Gyngell We all know cooking from scratch is healthier for our waistlines and our wallets, but pressed for time and inspiration, most of us turn to the same meals again and again. In this accessible and streamlined cookery primer, Darina Allen, of Ireland's world-renowned Ballymaloe Cookery School, shows how simple it is to rustle up delicious and nutritious meals using 25 of the most popular staple ingredients, from eggs and potatoes to tomatoes, rice and pasta. With advice on shopping well, wasting less and the essential equipment every kitchen needs, Darina shares her lifetime of experience to show you how to cook good food time and time again.
Author: Darina Allen
Publisher: Kyle Books
ISBN: 0857836196
Category : Gardening
Languages : en
Pages : 1504
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Book Description
Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
Author: Rory O'Connell
Publisher:
ISBN: 9780717175642
Category : Cooking
Languages : en
Pages : 0
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Book Description
Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.
