The Ballymaloe Cookbook, revised and updated 50-year anniversary edition
eBook - ePub

The Ballymaloe Cookbook, revised and updated 50-year anniversary edition

Classic recipes from Myrtle Allen's award-winning restaurant at Ballymaloe House

  1. 370 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

The Ballymaloe Cookbook, revised and updated 50-year anniversary edition

Classic recipes from Myrtle Allen's award-winning restaurant at Ballymaloe House

Book details
Table of contents
Citations

About This Book

First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made. With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as 'how to get a carrot to taste like a carrot' and 'how not to drown a fresh fish'! Myrtle's charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return. This new edition of The Ballymaloe Cookbook marks both Myrtle's ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.

The Ballymaloe Cookbook: Table of Contents

  • Soups and Starters
  • Sauces
  • Fish and Shellfish
  • Poultry
  • Meat
  • Vegetables
  • Sweets and Ices
  • Tarts, Breads and Cakes
  • Pâtés, Cheese and Eggs
  • Some Drinks

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Yes, you can access The Ballymaloe Cookbook, revised and updated 50-year anniversary edition by Myrtle Allen in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Gill Books
Year
2014
ISBN
9780717165162
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover 
  2. Title Page
  3. Contents
  4. Foreword in Tributes
  5. Introduction to the New Edition
  6. Foreword to the First Edition
  7. Foreword to the Second Edition
  8. Introduction to the First Edition
  9. Basic Information
  10.    Roux
  11.    Equivalent terms
  12.    A ‘young’ onion
  13. Soups and Starters
  14.    Note on stock
  15.    Cold cucumber soup
  16.    Cucumber ring
  17.    Aztec soup
  18.    Basic vegetable soup
  19.    Watercress soup
  20.    Tomato soups
  21.    Thickening soups
  22.    Tomato purée
  23.    Tomato soup
  24.    Turnip and bacon soup
  25.    A vinaigrette starter
  26.    Fruit starters
  27.    Grapefruit, lovage and cucumber
  28.    Grape, grapefruit and celery
  29. Sauces
  30.    Hollandaise sauce
  31.    Sauce beurre blanc
  32.    Billy’s French dressing
  33.    French dressing
  34.    White sauce
  35.    Enriched sauce
  36. Fish and Shellfish
  37.    In Ballycotton
  38.    Ways with all fish
  39.    Hot buttered lobster
  40.    Lobster with fresh herbs and cream
  41.    Coping with crabs
  42.    Hot crab hors d’oeuvre
  43.    Opening mussels
  44.    Stuffed mussels
  45.    Moules marinière
  46.    Freshness
  47.    Plaice stuffed with mussels
  48.    Deveining prawn tails
  49.    Buttered prawns with herbed hollandaise sauce
  50.    Hot buttered oysters
  51.    Potted shrimps or lobster
  52.    Potted crab
  53.    Opening a Restaurant in Paris
  54.    Poached fish
  55.    Salmon with cucumber hollandaise sauce
  56.    White fish stock
  57.    White monkfish sauce
  58.    Red pepper sauce
  59.    Plaice recipes
  60.    Fillets of plaice à la meunière
  61.    Plaice in herb butter
  62.    Fish baked in crumbs
  63.    Mixed fish fry
  64.    Baked stuffed mackerel
  65.    Fish at Istanbul
  66.    Party pollock
  67. Poultry
  68.    Chickens and turkeys – quantities
  69.    Roasting chickens
  70.    Old-fashioned roast chicken
  71.    Fresh herb stuffing
  72.    Degreasing cooking juices
  73.    Chicken with turmeric
  74.    Chicken pie
  75.    A turkey in summer
  76.    Turkey baked with butter and watercress
  77.    Turkey white – turkey brown
  78. Meat
  79.    Beef
  80.    Stroganoff stew
  81.    Cut your own steaks
  82.    To prepare sirloin steaks
  83.    Steak with stout
  84.    The Old Days
  85.    Tournedos with mushrooms
  86.    Cloyne Fair
  87.    Sauté of calves liver with whiskey and tarragon
  88.    Pies and puddings
  89.    Suet crust for puddings
  90.    Steak and pigeon pie
  91.    Steak and oyster pie
  92.    A late Easter
  93.    Stuffed loin of lamb
  94.    Dingle Pies
  95.    Spiced mutton pies
  96.    Ballymaloe Irish stew
  97.    The Pork Delivery
  98.    Brawn
  99.    To salt half a pig’s head
  100.    Bacon chop
  101.    Glazed ham or glazed loin of bacon
  102. Vegetables
  103.    Taste and timing
  104.    Concentrating flavour in vegetables
  105.    Jerusalem artichokes
  106.    Cooking mushrooms
  107.    Stuffed mushrooms
  108.    Mushrooms à la crème
  109.    Eileen and the Potatoes
  110.    Colcannon
  111.    Cooking beetroot
  112.    Dressing beetroot
  113.    Piquant beetroot
  114.    Onions monégasque
  115.    Potato salad
  116.    Heritage tomato salad
  117.    Red cabbage
  118.    Turnips and bacon
  119.    Melted lettuce
  120. Sweets and Ices
  121.    Stolen fruits
  122.    Fruit compotes, stock syrup and lemonade
  123.    Fruit fools
  124.    Raspberry fool
  125.    Blackberry fool
  126.    Gooseberry fool
  127.    Mrs Baker’s crème brulée
  128.    Carrageen
  129.    Carrageen moss pudding
  130.    Chocolate carrageen
  131.    Chocolate sauce
  132.    Ballymaloe ice creams
  133.      Serving ice cream
  134.    Vanilla ice cream
  135.    Using egg whites
  136.    Basic meringue
  137.    Meringue roulade
  138.    Walnut meringue
  139.    Almond meringue gâteau with chocolate and rum cream
  140.    Whiskey oranges
  141.    The Pancake Blaze
  142.    Crêpes suzette
  143.    Trifle
  144.    Pastry cream
  145.    Summer pudding
  146.    Brandy butter
  147.    After Dinner
  148.    Ballymaloe chocolates
  149.    Chocolate truffles
  150. Tarts, Bread and Cakes
  151.    Puff pastry
  152.    Cream pastry
  153.    Fruit tart
  154.    Mince pies
  155.    The Apples I Have Loved
  156.    Apples in Irish Mist
  157.    Apple vol-au-vent
  158.    Strawberry shortcake
  159.    Jane’s biscuits
  160.    Arrivals from Germany
  161.    Bavarian apple cake
  162.    Cheesecake
  163.    Childhood Treats
  164.    Barm brack
  165.    Brown fruit cake
  166.    Ginger snaps
  167.    Baking bread and cakes
  168.    Basic sponge cake
  169.    Chocolate sponge cake
  170.    French chocolate cake
  171.    Mrs Raymond’s date and walnut cake
  172.    Chocolate cake
  173.    Christmas cake
  174.    Dundee cake
  175.    Organisation
  176.    Ballymaloe brown bread
  177.    Butter by mistake
  178.    Making soda bread
  179.    Irish brown soda bread
  180.    The End of an Era
  181.    White scones
  182.    Sultana scones
  183.    Make a chest of sandwiches
  184.    White yeast bread
  185.    Hot cross buns
  186. Pâtés, Cheese and Eggs
  187.    Pâté maison
  188.    Danish liver paste
  189.    Cheese turnovers
  190.    Egg mayonnaise
  191.    Family omelette
  192. Some Drinks
  193.    Scalteen
  194.    Carrageen throat syrup
  195.    Mulled red wine
  196. What goes with what
  197.    Vegetable and other accompaniments
  198. Copyright
  199. About the Author
  200. About Gill & Macmillan