In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion.
Myrtle Allen Books
Myrtle Allen was a pivotal figure in Irish gastronomy, renowned as a Michelin-starred head chef. Her culinary artistry flourished at The Yeats Room restaurant within Ballymaloe House, where she not only cooked but also co-owned the establishment. Beyond her celebrated career in the kitchen, Allen also made contributions as a writer, hotelier, and teacher, leaving a multifaceted legacy.
The Ballymaloe Cookbook
- 204 pages
- 8 hours of reading
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.
Cooking at Ballymaloe House
- 154 pages
- 6 hours of reading
