Myrtle Allen's Cooking at Ballymaloe House: Featuring 100 Recipes from Ireland's Most Famous Guest House Hardcover – November 1, 2000

`Myrtle Allen's Cooking at Ballymaloe House' by Myrtle Allen is a really great collection of typically Irish recipes from a very personal point of view. In a sense, this book has as much or more in common with the great Savannah family restaurant book ` Mrs. Wilkes' Boardinghouse Cookbook' than it does with the average collection of Irish recipes. Not only are both books about local restaurant / hotels with a national reputation, they are also both books of incredibly simple recipes.On the matter of the personal material, Myrtle Allen's book is far superior than the volume done in Mrs. Wilkes' name, since we are certain that all the anecdotes are first person memories, written by Ms. Allen herself.The appearance of this book may give one the impression that it is not much more than a book length advertisment for the restaurant and Inn created by Ms. Allen and her husband and enhanced with the cooking school started by her daughter-in-law, Darina Allen and son, Tim Allen. Having seen a few such books, I can assure you it is not such a book. The extent to which it invites you to want to visit Ballymaloe House in County Cork is based entirely on a genuine feeling of dedication to hospitality, culinary arts, and natural attraction of the Irish landscape.Not that Ballymaloe House needs much promotion. It is easily the best known rural hospitality hot spot in Ireland. I have seen Darina Allen on at least two different Food Network shows plus prominent mentions in `Martha Stewart Living'. So, it is the book which benefits from the preexisting reputation of the Inn, restaurant, and cooking school rather than the other way around.Reading this book gives me the same kind of epithanies I experienced when I visited Germany and discovered that in the land which bred the dachshund dog, it was the long haired variety which was much more common on the streets in the Rhineland than the far more practical short haired variety which would have been more suitable for its original use as a badger hunter. My epithany with this book is the fact that contrary to conventional wisdom in the United States, it is not white flour soda bread which is the traditional Irish bread, but a brown (whole wheat) soda bread which is actually commonly served in Ireland, at least in Cork and at Ballymaloe restaurant(s).For a book retailing for $27.50 with an advertised 100 recipes, this is an exceptionally well designed and photographed book. Of course, photogenetic Ireland has a lot to do with this, but the book takes full advantage of the Emerald Isle's photo opps.Returning to the comparison with Mrs. Wilkes' book on her Savannah establishment, the recipes in this book and that are all remarkably simple, but touch some very interesting territory in their simplicity. The first little delight is the recipe for a `tomato ring', moulded from a variation on a tomato juice recipe, by adding gelatin and leaving out water and olive oil. There may be some recipes which do involve some unfamiliar procedures such as that very French technique of making a garnish of hard boiled egg yolks by pushing them through a strainer. This may strike one as tedious, until you so it once or twice and appreciate the great effect it has on the dish and your diners' appreciation of the dish. So, while everything here is simple, there may be a few things which do not strike you as easy or familiar.Sometimes, the titles for some recipes may be misleading to our American eyes, as with the recipe for `billy's french dressing' which is much more like a true French vinaigrette than it is like that mysteriously salmon colored preparation we knew so well in the supermarket. And yet, it has its own distinctly Irish touches, including watercress, which is actually the original shamrock, displaced later by clover.I am impressed with page after page of really simple recipes, most with relatively few ingredients and simple preparation steps. The average American amateur cook may find a few ingredients which are hard to find at the local megamart, such as lovage or nettles. There are also a few vaguely inexact expressions of ingredient types, such as `mild wine vinegar'. This is ambiguous on two counts. First, does it mean a mild taste? Second, does it mean low acidity? If the latter, then the very best may be rice wine vinegar. White wine vinegar would be a clear mistake, as its acidity is higher than red wine vinegar, although it may be misconstrued, by being light in color, as being milder than red wine vinegar.But, I am happy to say all measurements have been made in U.S. friendly terms. Everything is just as exact as it has to be, but no more.In my search for the very best Irish cookbook, this one ranks high among those I have seen already. You will not be disappointed if you pick this book to represent Ireland in a working collection of international cookbooks.

Imagine when after buying it somewhat out of the blue I discovered that my neighbor's grandmother was the author. I was telling her about it last month when she said, Oh, I know that book and place. It's home. -- What a coincidence as we're actually continents away... Aside from this, it is a terrific book with beautiful pics. I have a good collection of cookbooks and a fair basis to compare. This book is one of the best in its class since it gracefully invites the reader into the culture, welcomes us to a particular place, tradition, history, family, and fine food, and discusses thoughtful ingredients, successful preparation, and plating techniques. I gathered many new kitchen and garden ideas to make life richer. I enjoyed immensely.

Have known and purchased cookery books by Ballymaloe Cookery School.So,went back to genus of the "Irish Clan".Now, a veritable Institute of All Genres of Cookery in Ireland. Plainly states Mrs. Allen's Only Cookery Book Ever to Be.This was unknown until received from Great Resource from Amazon Partners.{The flour Is Different to make a very wet, sticky and hearty bread.For this, recommend King Arthur Flour Co. for an Irish {Bread} Flour.}This gives truest insight into a much maligned Group of People in This Country when Immigrating through Ellis Island. Why? No Marriages for Ladies,Just One Reason.Also, Am Glad Mrs.M.Allen "stuck her heels in" and stayed in Her Beloved Homeland. Pure Guts, Will, Determination.We have All Greatly Been Bestowed with a Wealth of Knowledge and Love.

Great condition. I always check out cook books from my public library before purchasing to be sure it has enough recipes with pictures for future dining inspirations. This was a keeper and it arrived in perfect condition.

Awesome Book!

Excellent cookbook with Myrtle Allen's comments.

This cook book has so many dishes that remind me of my childhood. This is my chance to learn and pass these traditional dishes on to the next generation. I love it!

In 1993, I was browsing in a bookstore in Vermont, and came on this wonderful cookbook by Myrtle Allen.I didn't feel I could afford it at the time, but when browsing in the same bookstore in 1994, found it in the 50% off Bin and so immediately bought it.The book magically transported me to the 60's, and 70's plus in Ireland with Ms. Allen's endearing stories attached to each recipe in the cookbook and that are served at Ballymaloe House.My husband and I had always wanted to visit Ireland, and on the strength of this book, flew to Ireland in 1995 to stay at Ballymaloe House and were able to sample a great many of the dishes described in the book, all, and I mean all, of which were delicious.I was very lucky to meet both Ivan and Myrtle personally and we have been back many times to revisit Ballymaloe House in the past 27 years. I have prepared many of the recipes , but especially have made her Irish Brown Bread since 1995 and every week since Lockdown 2020.To read this book is to be transported to an Irish Country House Hotel and an Irish way of life that is sadly disappearing.