Dublin, Gil and Macmillan, 1984. Paperpack. Second Printing.
In The Ballymaloe Cookbook, Myrtle Allen shares the philosophy and flavors that made Ballymaloe House a landmark of Irish hospitality and cooking. Drawing on local ingredients and traditional techniques, Allen’s recipes celebrate simplicity, freshness, and the bounty of the Irish countryside.
This paperback edition is signed by the author.
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