In 2014, Myrtle Allen will celebrate her ninetieth birthday & 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 & 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 & dining in Myrtle's hotel allows for that very rare moment when you pause for a minute, take it all in &, all of a sudden, everything seems very okay with the world. Yotam Ottolenghi
This hardback book has 344 pages & measures: 25.4 x 20 x 2.8cm