700 Recipes Showing You Why the Time-honoured Ways Are the Best
This guide offers a comprehensive exploration of traditional cooking techniques, emphasizing skills such as yogurt and butter making, sourdough preparation, chicken keeping, and foraging for wild food. It serves as a valuable resource for those looking to reconnect with culinary heritage and sustainable practices in the kitchen.
A modern manual - get ready for a masterclass in bread making from Ballymaloe.
An accessible and streamlined cookery primer for anyone wanting to master basic cooking skills using 25 of the most popular staple ingredients, written by the grande dame of Irish food.
Ein paar Zutaten in den Topf, Deckel drauf, ab in den Ofen und – fertig! Einfacher geht’s kaum: Egal, ob man für Familie, Freunde oder auch mal nur für sich allein kocht. Ob Auflauf, Curry, Frittata, Eintopf, Suppe oder Bowl – in den mehr als hundert Rezepten findet zusammen, was zusammengehört. Und zugleich Zeit spart, Nerven schont, und erlaubt, Gäste einzuladen, ohne stundenlang in der Küche zu verschwinden. Darina Allen hat in diesem Buch Rezepte zusammengetragen, für die nur eines nötig ist: ein Topf, eine Pfanne oder ein Blech. Die hundert Gerichte stammen aus aller Welt, aus Tunesien, Dänemark, Georgien, Thailand oder Marokko, eine Reihe von Rezepten hat die irische Köchin in jahrelanger Arbeit selbst entwickelt. Was sie verbindet: Sie sorgen für gute Laune, wärmen das Herz und feiern das Miteinander, im Topf genauso wie am Tisch.
'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one.' The Times 'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazine Cooking using just a single pot is liberating, satisfyingly efficient and relatively inexpensive. There's less juggling of different elements, no complicated techniques, little space required and less washing up to do. What's not to like? You can cook in one pot for one person or one hundred - all you have to do is scale up or down ingredients - perfect for solo cooks, families and anyone wanting to rustle up a feast for friends. Including 100 dishes to be cooked in a pot, tray or pan comprising lighter meals, such as soups, baked eggs and frittatas or hearty dishes like stews, tagines and curries, plus about 10 desserts. Chapters are divided into Eggs, Poultry, Meat, Fish, Vegetables, Rice, Grains & Pasta and Sweet Things with an international mix of dishes, including Mexican Fried Eggs, Thai Chicken & Noodle Soup, Moroccan Lamb Tagine, Spanakopita, Chettinad Tomato Rice and Coffee Crema Catalana. So let 'gourmet grande dame' (Nigel Slater) Darina Allen show you how to make her trademark tasty, tried and trusted recipes - in just one pot.
Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits.
30 YEARS AT BALLYMALOE is a fascinating insight into the cookery school, as well as being 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.
Excluding foods such as wheat, rye and barley need not lead to a boring and restrictive diet. Healthy Gluten-Free Eating contains over 100 completely gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. Why not try Apple and Hazelnut Muesli for breakfast, Vietnamese Rice Paper Rolls with Shrimps and Fresh Herbs for lunch or an Italian Beef Stew for supper? Foods that were previously off-limits are now back on the menu with tempting gluten-free recipes for breads, pizzas, cakes and puddings. Renowned chef Darina Allen has worked with Rosemary Kearney who is a coeliac herself, to prove that gluten-free eating is manageable can be enjoyable for you, your family and friends.
A gastronomic journey through the year, with a personal introduction for each season, highlighting celebrity chef Darina Allen's garden and landscape achievements as well as recording the changing scenery of Ballymaloe and when produce are at their peak.
Explains 1175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb.
This book, guided by a renowned Irish chef, teaches over 100 essential kitchen techniques through 500 delicious recipes. It's perfect for beginners seeking confidence and experienced cooks wanting to enhance their skills, featuring 350 color photos and useful charts.
Now in paperback, Irish Traditional Cooking has proved itself a practical cookbook and a pleasure to read. With Ireland's best-known cook and the specially commissioned colour photography, you will be inspired to start cooking immediately. 'This book is sure to become the authoritative source of the cuisine of Ireland, every kitchen should have a copy.' Food & Wine Other books by Darina Allen. Darina Allen's Ballymaloe Cookery Course, Simply Delicious, Simply Delicious 2, A Simply Delicious Christmas, Simply Delicious Fish, Simply Delicious Recipes, Simply Delicious Versatile Vegetables, A Year at Ballymaloe
Traditional and Wholesome Recipes from Ireland
Fresh and wholesome, comfortingly nostalgic, Irish food is famous for its heartiness and flavor. Now Darina Allen--the "Queen of Irish Cooking" who cooked breakfast for President Clinton and 150 guests last St. Patrick's Day--presents more than 250 wondrous Irish recipes, from traditional festival food to manor fare.
Just in time for St. Patrick's Day, an incredible selection of Irish foods, all paired with the celebration of Irish festivals and holidays. Accompanying the 32 recipes are 60 illustrations and entertaining text explaining the Irish festivals, their importance, and how they are celebrated. Color photos.
Darina Allen is Ireland's most famous TV-cook, having presented nine series of her cookery programme, Simply Delicious on television around the world. This book includes an array of her recipes for soups and starters; fish and poultry; beef and lamb and, breads and jams.
