Product Details

• Amazon Sales Rank: #212513 in Books
• Published on: 2001-04-10
• Original language: English
• Binding: Hardcover
• 640 pages

Lindsay Bareham, Evening Standard
A sound, basic cookery manual with recipes that titllate and inspire

Nigel Slater, Observer Food Monthly
A truly user-friendly cookery manual... with food that is appetising rather than coldly textbook perfect

Financial Times
Buy, borrow or beg this book off friends if you can

Customer Reviews

Excellent alternative to attending cookery schools.
This book is not only packed with numerous recipes but it also suggests many tricks of the trade. How to segment citrus fruits would be a good example. It also has many recipes for those with food intolerances such as gluten free béchamel sauce. Containing excellent photography without overtaking the space this book is also an interesting read; along the lines of Elizabeth David. If you really want to improve your skills without the price tag of the cookery schools this is an excellent beginning. Even for cooks with established skills it still contains a wealth of information. It may appear more expensive than many other cookery books on the market but if you only have one cookery book this should be it. Everything you need to know is covered in it. I wholeheartedly recommend this book because it manages to cover so many areas without coming across as daunting.

The Best Cookery Book, Ever
Darina Allen runs the world-reknowned Ballymaloe Cookery School in Ireland and the writing and recipes in this book show exactly why the school is so famous. Easy to follow and hugely comprehensive, Darina tackles just about everything you're ever likely to cook in a simple, no-nonsense manner.

as it should be
This is an excellent example of how to teach people to cook well and without fear and pomposity.
It explains the importance of good ingredients and takes away the fear of many culinary techniques by it's common sense and practical approach