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30 Years at Ballymaloe: A Celebration of the World-Renowned Cookery School With Over 100 New Recipes (Anglais) Relié – 19 septembre 2013

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Descriptions du produit

Revue de presse

'There's not much this gourmet grande dame doesn't know'--Nigel Slater, Observer Food Monthly

'Darina's beautiful and unpretentious vision of cooking is connected to the land'--Alice Waters

'Darina Allen is Delia Smith and Mary Berry rolled into one, the absolute authority on how to make your sponge cakes rise or your chocolate mousse set. And her cookery school at Ballymaloe, with top guest chefs such as Claudia Roden, has become the go-to destination for budding cooks'--Tony Turnbull, The Times

'In the foreword to Darina Allan's history Ballymaloe[...]legendary chef Alice Waters describes Allen's characteristic expansiveness and seductive lure of the school. Both are very much in evidence throughout the book[...]One hundred recipes[...]reflect Allen's constant accumulation of new ideas. Because they've all been tested by Emer Fitzgerald, one of the school's most popular and meticulous teachers, they work.'--Emma Sturgess, The Metro

'If you like reading about food as much as cooking it, then you'll be happy to take this to bed. There are recipes and some great ones but it also relates the inspiring history of how one family, from very small beginnings, changed the food landscape with their hotel and cooking school.' ----Saga Magazine

Présentation de l'éditeur

When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.

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Amazon.com: 3 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
Great Book 1 janvier 2014
Par Un client - Publié sur Amazon.com
Format: Relié Achat vérifié
Darina Allen is one of my all time favorite cook book writers -- right up there with Jane Grigson and Elizabeth David and a few others.
I actually like her FORGOTTEN SKILLS OF COOKING better as it is more about recipes, thus more useful, but this book is wonderful at preserving the history and the culture (and the funny bits) of Ballymaloe. If I was 30 years younger and had new knees I would be there for their 12 week cooking course in a heart beat. Between the wonderful farm, the local ingredients, the residential complex, the restaurant, the school and the shop plus the "Irish," and the Irish coast line it is all absolutely magical and fabulous!
4 internautes sur 4 ont trouvé ce commentaire utile 
The Magic of Balalymaloe Shines Through 2 novembre 2013
Par RevMo - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a magnificent opus of thirty years of Darina Allen's life work at her cooking school at Ballymaloe, Ireland. The book is beautiful, graced with many pictures, great writing, and wonderful recipes, many of them new -- all with stories. Darina's spirit shines through each page.Having been a student there when much of the book was photographed, it was fun and inspiring and nostalgic to see all of this come together. Visitors to my house pick up the book and are entranced. A definite recommendaiton!
3 internautes sur 3 ont trouvé ce commentaire utile 
Very enjoyable 12 janvier 2014
Par rocky - Publié sur Amazon.com
Format: Relié Achat vérifié
I liked it nice pictures and recipes very easy to follow. I'm very happy with my purchase of this book
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