Ballymaloe Cookbook

by Myrtle Allen, Mel Calman (Illustrator)

Myrtle Allen is founder and owner of the award-winning restaurant at Ballymaloe. This is a collection of the recipes used in the restaurant. Most are original, some are adaptations of ordinary or traditional dishes and others are classic recipes that are frequently asked for.

Genres: Cookbooks, Cooking

204 pages, Paperback

First published January 1, 1981

About the author

Myrtle Allen was an Irish Michelin star-winning head chef and co-owner of the restaurant The Yeats Room at Ballymaloe House in Shanagarry, County Cork, Ireland. Besides her career in cooking, she had also been a writer, hotelier and teacher.

Reviews

[Ruth Bogan]

A Mother's Day gift. Not finished reading yet, but already know it will find a place on my shelves next to M.F.K. Fisher and Elizabeth David.
Done. Gentle, charming stories and basic recipes. Ballymaloe and Myrtle Allen aren't about clever cooking but about very fresh, local ingredients prepared with minimum fuss. Sounds familiar these days, but in the author's day, it was revolutionary, and it took a strong, committed woman to put her philosophy into an Irish restaurant. So glad I'm acquainted with her.

[Gill · Rating 5 out of 5]

This is the book that started me cooking at the age of oh, 11, 12. Easy to follow and some great cartoons by Calman.

[ASMR Cortercat · Rating 4 out of 5]

it is a solid and fairly comprehensive book. Lots of good basic info, tasty stuff, but I was in need to shelf space and this one didn't make the cut as I have several comprehensive cookbooks that are better suited for my local context