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In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion. Illustrated with stunning photographs and including previously unseen recipes, this is a celebration of modern Irish cooking at its best. From humble beginnings in 1964, Myrtle Allen s Ballymaloe House went on to win hundreds of accolades, including a Michelin star. At the heart of this success are fresh, locally available ingredients, cooked to perfection. This new edition of the classic cookbook brings the Ballymaloe philosophy to a new generation of foodies. “Staying at and dining in Myrtle s hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world”. Yotam Ottolenghi
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