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In these pages is a lesson in baking from Ireland's renowned Ballymaloe Cookery School.
Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.
Myrtle Allen is founder and owner of the Michelin award-winning restaurant at Ballymaloe. This is a collection of the recipes used in the restaurant. Most are original.
Providing an introduction to the art of Irish cookery, a collection of more than 250 traditional recipes includes dishes that range from Watercress Soup to Apple Amble Tart
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