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Myrtle Allen's cooking at Ballymaloe House

Author: Myrtle Allen
Publisher: New York : Stewart, Tabori & Chang : Distributed by Workman Pub., 1990.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Myrtle Allen's restaurant at Ballymaloe House, a Georgian manor-turned-hotel in South West Ireland, has won awards from Michelin and Egon Ronay's Luca guide. Divided into chapters on appetizers,  Read more...

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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Myrtle Allen
ISBN: 1556701586 9781556701580
OCLC Number: 21332243
Notes: Includes index.
Description: 158 pages : color illustrations, map ; 26 cm
Contents: Foreword --
Introduction --
Soups and Starters --
Patés, Cheeses and Eggs --
Fish and Shellfish --
Poultry --
Meat --
Vegetables --
Desserts --
Breads --
Drinks --
Acknowledgments --
Conversion Chart --
Index.
Other Titles: Cooking at Ballymaloe House.
Cooking at Ballymaloe House
Responsibility: photographs by Mick Hales.
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