Books by Darina Allen

  • BHEPV

    Grow, Cook, Nourish (Hardback)

    Darina Allen

    In Harvest, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits with each entry including explanations of different varieties, practicalinformation on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut.With more than 500 recipes, including a variety for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches plus more the more unusual and interesting myrtle berries, loquats and medlars. Plus acomprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.
    • £24.00
    • RRP £30.00
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  • ALCUN

    Forgotten Skills of Cooking (Hardback)

    Darina Allen

    (2)
    In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.
    • £28.00
    • RRP £35.00
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  • AHSIH

    30 Years at Ballymaloe (Hardback)

    Darina Allen

    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 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 veg 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.
    • £28.69
    • RRP £30.00
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