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Myrtle Allen's Cooking at Ballymaloe House

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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.

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Myrtle Allen's Cooking at Ballymaloe House 1990, Stewart, Tabori & Chang Inc, New York

ISBN-13: 9781556701580

Hardcover