Myrtle Allen's Cooking at Ballymaloe House. This item is unavailable.Myrtle Allen's Cooking at Ballymaloe House

Myrtle Allen's restaurant at Ballymaloe House, a Georgian manor-turned-hotel in South West Ireland, has won awards from Michelin and Egon Ronay's Luca guide. The chef, Allen, established its reputation by reviving traditional Irish dishes, such as Irish stew, dingle pie and Irish apple cake. Devided into chapters on appetizers, soups, fish, meat, vegetables, salads, desserts and breads, this book includes 100 recipes.

Myrtle Allen was born in Cork in 1924. She and her husband bought Ballymaloe House in 1948, and there she began her varied life of farmer's wife, mother, writer, hotelier, hostess, teacher and of course, chef. Mick Hales is a world-renowned photographer whose work has appeared in many food and gardening books and magazines.