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The Ballymaloe Cookbook: Revised and Updated 50-Year-Anniversary Edition | Darina Allen's Ballymaloe Cooking School Cookbook | Ballymaloe Cookbook | 30 Years at Ballymaloe | Irish Traditional Cooking
Ballymaloe 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.
About: County Cork's most well-known guest house yields its culinary secrets in this collection of classic Irish recipes culled from rolling green countryside of the Emerald Isles.
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