Simply Delicious the Classic Collection: 100 recipes from soups & starters to puddings & pies

by Darina Allen

Overview

The best 100 recipes from Darina Allen's iconic Simply Delicious books fully revised and updated with new photography. From soups and starters to her favourite desserts, Darina covers meat, poultry, fish and vegetable dishes that have stood the test of time over the nearly 30 years since the books were originally published.

Nearly 30 years after the original Simply Delicious book and TV series, Darina Allen brings together 100 of her timeless, tried and trusted recipes.


With chapters on Soups & Starters, Meat, Poultry, Fish, Vegetarian, Salads and puddings, recipes include such Darina Allen classics as: Winter Leek & Potato Soup, Ballymaloe Irish Stew and Ballymaloe Fish Pie, Farmhouse Chicken, Warm Winter Salad with Duck Livers & Hazelnut Oil Dressing, and Country Rhubarb Cake.

This classic collection of traditional recipes is accompanied by beautiful new photography.

Product Details

ISBN-13:	9780857835550
Publisher:	Octopus Books
Publication date:	02/05/2019
Pages:	192
Product dimensions:	7.30(w) x 9.70(h) x 0.90(d)

About the Author

Darina Allen is Ireland's best-known food ambassador and the bestselling author of Ballymaloe Cookery Course and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2009. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland's first farmers' market. She has won many awards including the Guild of Food Writers' Lifetime Achievement award in 2013, and the Best World Gourmand Cookbook Award for Grow, Cook, Nourish in 2017

Editorial Reviews

04/01/2019

Allen, an Irish-born chef and culinary-school founder, presents an enticing collection of her 100 “best” recipes in a standard breakdown of soups and appetizers, poultry, meat, seafood, vegetables and salads, and desserts. Appetizer selections—simple and ideal for weeknight entertaining—include shrimp on brown bread; mushroom soup; and an easy Three-Minute Fish, a fillet with herbs that can be served with “crusty white bread, a good green salad, and a glass of wine.” And if berries are in season, a black-currant whipped cream fool is a satisfying way to end the night. Irish dishes have their place with Lydia’s Traditional Irish Salad, which calls for butter lettuce, pickled beets, eggs, radishes, and a cream dressing; and a Ballymaloe Irish stew, a one-pot classic of lamb, onions, and potatoes made with a roux. A rich vegetarian zucchini-and-basil lasagna is welcomingly hearty, as is a leek, potato, and cheddar cheese pie. This attractively designed cookbook of traditional recipes is sure to please Allen’s fans. (Mar.)

Publishers Weekly