An essential guide to traditional cooking skills, from making yogurt, butter and sourdough to keeping chickens and foraging for wild food
In this much-needed book, Darina reconnects you with the cooking skills that missed a generation or two. Chapters include ‘Dairy’, ‘Hens and Eggs’, ‘Bread’ and ‘Preserving’, and forgotten processes such as curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade 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.
‘There’s not much this gourmet grande dame doesn’t know.’ - Nigel Slater, Observer Food Monthly
‘Our first lady of food.’ - The Irish Independent
‘Ireland’s answer to Delia and Nigella.’ - Sunday Telegraph Stella magazine
Darina Allen runs the world-renowned cookery school at Ballymaloe in Ireland and is the bestselling author of Ballymaloe Cookery Course. She campaigns for local produce, is a member of Slow Food Ireland and set up Ireland’s first farmers’ market. Through the East Cork Educational Fund, she runs a programme for local primary schools to help local children learn about food from garden to plate. She won the Guild of Food Writers’ Lifetime Achievement award in 2013.