Product Description

Myrtle Allen is founder and owner of the award-winning restaurant at Ballymaloe. This is a collection of the recipes used in the restaurant. Most are original, some are adaptations of ordinary or traditional dishes and others are classic recipes that are frequently asked for.

Product Details

• Amazon Sales Rank: #210234 in Books
• Published on: 1984-12
• Original language: English
• Binding: Paperback
• 203 pages

About the Author
Myrtle Allen was born in Cork in 1924. She and her husband bought Ballymaloe in 1948, and there she began her varied life of farmer's wife, mother, writer, hotelier, hostess, teacher and of course, chef.

Customer Reviews

Probably Ireland's first and finest foodie, fresh and fine!
Myrtle Allen set up Ballymaloe, still Ireland's greatest country house (not biggest, not most expensive, not most exclusive) hotel, with husband Ivan in the 1940s. Her style of cookery still reigns supreme in one of the few restaurants in the world today where you're asked if you'd like some more, and where the kitchen staff can be seen riding up to the hotel on bicycles every day with panniers full of fresh ingredients. The menu at the hotel is posted daily at 6pm, and not before, because they wait to see what's available from the fields and sea near Ballymaloe. This is the type of cookery Myrtle Allen does: not fussy, over-complicated or pretentious, but based on freshness and quality combined with a high regard for combining flavours and textures that matter. The result is some of the most stunning food you will ever taste, and this book is a collection of some of the recipes that have built Ballymaloe's handsome reputation as a place for people that like great food without attitude, snobbery or the need for fawning chef-worship. It's just plain, simple good food, prepared in a plain, simple, good way. And it is, as a result, one of the great cookbooks.