4 new books by Ballymaloe Cookery School teachers on a counter

This Autumn sees the publication of four brand new titles by Ballymaloe Cookery School teachers.

Darina Allen's 16th book titled 'Grow Cook Nourish' and published last week by Kyle Books has been described by Darina herself as possibly the most important book she will ever write. Grow, Cook Nourish is the result of a lifelong passion for growing and cooking your own produce and a desperate plea for people to change the way they eat. We have gone from being a society who shopped daily for fresh food and provisions to one that frequently stocks up on ready-made products from the supermarket. We need less salt and sugar in our diets and more nutrients. Simply put, we need to eat more fruit and vegetables, preferably ones grown naturally. In over 600 pages, including 500 recipes, Darina shows how to achieve your very own harvest and then use it to its full potential. Packed full of advice, form organic composting, to choosing yours crops, there is an abundance of ways to use vegetables, fruit, herbs, wild & foraged finds, and edible flowers.

This inspirational and practical book provides everything you need to know to cultivate and cook your home-grown harvest, so you can enjoy nourishing and nutritious food all year round...


Rory O'Connell's second cookbook 'Cook Well, Eat Well' (Gill Books, 22 Sept. 2017) contains the recipes from his popular RTÉ TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining.

Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4–6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.


When it comes to home baking, Rachel Allen's books are tried and trusted kitchen friends. With over 140 easy-to-follow recipes, Rachel's latest book 'Home Baking' caters to your every baking need or whim. Whether you’re after something traditional like the perfect Birthday Cake, the crispest Brandy Snaps or the crumbliest Cheese Swirls, Rachel has a fail-safe recipe. Or perhaps you’re looking for something a bit more unusual, in which case you’ll find undiscovered gems such Pashtida with Aubergine, Feta and Mint (an Israeli quiche), Cardamom Butter Biscuits and a Tarte de Saint Tropez.

Rachel’s recipes range from the super simple (Ginger Squares) to the slightly more complex, including a show-stopping Celebration Cake. Whatever you’re after, there will be no deflated soufflés or dry sponges in sight. Home Baking’s chapters range from Biscuits, Cakes and Sweet Bites to Savoury Bakes, Breads and Desserts. Every recipe includes Rachel’s friendly and expert tuition, with clear instructions to ensure that you achieve the perfect bake; however comfortable you are in the kitchen. Published by HarperCollins and available from October 5th.


Last but by no means least, we are delighted to present the first book by our resident pizza expert and 5th generation butcher Philip Dennhart. Philip started a pop-up pizzeria called 'Saturday Pizzas' at Ballymaloe Cookery School almost ten years ago and due to high demand expanded the business, supplying local shops with his gourmet pre-made pizzas. Now his many fans can replicate the Saturday Pizza experience at home using this wonderful book simple titled 'Saturday Pizzas' as their guide. Philip shares his secrets for making exceptional pizza in 90 of his favourite recipes, along with anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. From information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove, to guidance on making dough by hand or machine - this book will cover everything you need to know to make the best pizzas at home. Available from October 10th.


All books are available for either pre-order or currently shipping from www.amazon.co.uk as well as all good local book shops.

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