SCIENCES

30 Years at Ballymaloe: A Celebration of the World-Renowned Cooking School with Over 100 New Recipes

by Darina Allen
Kyle Cathie. Mar. 2014. 320p. photos. index. ISBN 9781909487130. $35. COOKING
COPY ISBN
Like Alice Waters's 40 Years of Chez Panisse: The Power of Gathering, this cookbook presents a retrospective of a revered culinary institution. Here Allen's Ballymaloe Cookery School, established in 1983 in County Cork, Ireland, is richly remembered by its founder, students, and guests through chronologically arranged essays, recipes, and images. Memories from notable chefs and authors, including Skye Gyngell, Claudia Roden, Madhur Jaffrey, and the recently deceased Marcella Hazan, as well as more than 100 new recipes (e.g., pickled carrots with star anise, Oaxacan chicken soup, watercress, sorrel, and wild leek broth) representing a range of world cuisines and skill levels, fill the pages.
VERDICT This fascinating read would make a spectacular gift book for gardener-cooks, slow food advocates, and lovers of elegant, seasonal cuisine.
Reviewed by Lisa Campbell , Mar 15, 2014
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