000 02278cam a2200385Ii 4500
001 007532761
005 20180722215240.0
008 131030t20142013enka 001 0 eng d
010 _a2013954350
020 _a1909487139
020 _a9781909487130
035 _a(OCoLC)861774593
040 _aYDXCP
_beng
_erda
_cYDXCP
_dBTCTA
_dIAM
_dGK8
_dUOK
_dCLE
_dCPL
_dNFG
043 _ae-ie---
049 _aNFGA
092 _a641.5941
_bA425
100 1 _aAllen, Darina,
_eauthor.
_982348
245 1 0 _a30 years at Ballymaloe :
_ba celebration of the world-renowned cooking school with over 100 new recipes /
_cDarina Allen ; photography by Laura Edwards.
246 3 _aThirty years at Ballymaloe
264 1 _a[London] :
_bKyle Books,
_c2014.
300 _a320 pages :
_billustrations (some color) ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
520 _aWhen Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping. The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina's championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more vegetables and preserving heirloom varieties of produce. A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years--from a time when Darina couldn't get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.
610 2 0 _aBallymaloe Cookery School.
_9252344
650 0 _aCooking schools
_zIreland.
_9252345
650 0 _aCooking
_xStudy and teaching
_zIreland.
_9252346
650 0 _aCooking
_zIreland.
_9252347
700 1 _aEdwards, Laura
_c(Photographer)
_ephotographer.
_9230699
942 _cBOOK
_013
994 _aC0
_bNFG
998 _a007532761
999 _c171869
_d171869