When 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 c

This is the first textbook on the history of modern Ireland to adopt a social history perspective. Written by an international team of leading scholars, it draw

30 YEARS AT BALLYMALOE is a fascinating insight into the cookery school, as well as being a history of food over the past thirty years, from a time when Darina

When 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 c

In The Festive Food of Ireland, Darina Allen, Ireland's well-known advocate of fresh, simple cooking, presents the full range of traditional Irish holiday fare.