Home The Ballymaloe Bread Book by Chef Allen (ISBN: 9781589800328)

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The Ballymaloe Bread Book Paperback - 2002

Name: The Ballymaloe Bread Book
Price: 70.54 USD
Availability: InStock
Author: Allen, Chef
ISBN: 9781589800328

by Chef Allen

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Eloquently written and generously photographed, this cookbook offers an excellent introduction to the art of baking. Tim Allen provides easy-to-follow instructions for making the basics--yeast breads, soda breads, scones, and sourdough starters--then expands into a dizzying array of variations. 109 photos, 91 in color.

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From the publisher

In these pages is a lesson in baking from Ireland's renowned Ballymaloe Cookery School.

From the rear cover

The baking tradition is one of the richest and most varied aspects of Ireland's culinary heritage. From earliest times making bread has been an integral part of daily life in almost every home and it is still a living tradition.

In The Ballymaloe Bread Book Tim Allen shares his enthusiasm for bread baking with more than a hundred recipes for every conceivable type of bread, from simple scones and soda bread (not forgetting the famous Ballymaloe Brown Yeast Bread!) to pizza and focaccia and some exotic ethnic breads.

And being the good teacher that he is, everything is eminently practical with nothing left to chance or guesswork.
No matter how slight or extensive your cooking experience, The Ballymaloe Bread Book will become your constant kitchen companion.

Tim Allen, together with his wife Darina, owns, manages, and teaches at the famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. Darina is the author of more than a dozen books and presenter of the Simply Delicious television series. Tim specializes in bread baking and this is his first book.

Details

Title The Ballymaloe Bread Book
Author Chef Allen
Binding Paperback
Pages 168
Volumes 1
Language ENG
Publisher Pelican Publishing Company, Gretna, LA
Publication date July 2002
Illustrated Yes
ISBN 9781589800328 / 158980032X
Weight 1.02 lbs (0.46 kg)
Dimensions 9.63 x 6.88 x 0.47 in (24.46 x 17.48 x 1.19 cm)
Category Cooking / Wine
Library of Congress subjects Bread, Cookery (Bread)
Dewey Decimal Code 641.815

About the author

Chef Allen cofounded the Ballymaloe Cooking School in Cork, Ireland. Now retired, he was a teacher and manager of the school where he also received some of his training. He is considered an expert in the area of bread-making and shares this knowledge in his first book, The Ballymaloe Bread Book(pb). His book covers a variety of bread recipes but doesnt stop there. He includes basic principles and useful techniques for bread-making, so at-home bakers can experiment and expand their repertoire with confidence.

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