Myrtle Allen's Cooking at Ballymaloe House. This item is unavailable.
17 ratings by Goodreads
Language: English
Published by Stewart, Tabori and Chang, 1990
- Hardcover
- Used
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Unavailable
Hardcover
Condition: Used - Very good
£ 5.95
Item description from seller
Former library book; Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G1556701586I4N11
- Title
- Myrtle Allen's Cooking at Ballymaloe House
- Author
- Myrtle Allen
- Publisher
- Stewart, Tabori and Chang
- Publication year
- 1990
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1556701586
- ISBN 13
- 9781556701580
- Item weight
- 2.1 pounds
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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
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