In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion. Num Pages: 400 pages, illustrations (colour). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 198 x 254 x 27. Weight in Grams: 1346. . 2014. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.

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D�tails bibliographiques

Titre: The Ballymaloe Cookbook
�diteur: Gill & Macmillan
Date de parution: 2014
Langue: anglais
ISBN � 10 chiffres: 0717161803
ISBN � 13 chiffres: 9780717161805
Reliure: Couverture rigide
�tat de l'article: New

A propos de ce titre

Synopsis

In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion. Illustrated with stunning photographs and including previously unseen recipes, this is a celebration of modern Irish cooking at its best. From humble beginnings in 1964, Myrtle Allen s Ballymaloe House went on to win hundreds of accolades, including a Michelin star. At the heart of this success are fresh, locally available ingredients, cooked to perfection. This new edition of the classic cookbook brings the Ballymaloe philosophy to a new generation of foodies

Staying at and dining in Myrtle s hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world. Yotam Ottolenghi

� propos de l?auteur

Born in Cork in 1924, Myrtle Allen is an Irish Michelin-star-winning chef. Together with her husband, Ivan, she bought Ballymaloe House in 1947. Her pioneering work there created the road map for Ireland s current status as a force to be reckoned with on the global culinary scene, and the name Ballymaloe has become synonymous with great Irish cooking.

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