€37.50
Based on the hugely popular courses at Darina Allen’s Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild.
So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways.
Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills.
‘There’s not much this gourmet grande dame doesn’t know.’ Nigel Slater, Observer Food Monthly
‘Our first lady of food.’ The Irish Independent
‘Ireland’s answer to Delia and Nigella.’ Sunday Telegraph Stella magazine
In stock
Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as dairy, fish, bread and preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild.
| Weight | 0.8 kg |
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| Dimensions | 23.6 × 15.8 × 4.6 cm |
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| Cover | Hardback |
| Pages | 576 |
| Language | English |
| Edition | |
| Dewey | 641.5 (edition:23) |
| Readership | General – Trade / Code: K |
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