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I do prefer cookery books in paper format. I like to browse. That said, I couldn’t resist this mighty offering as a deal at 99p for the ebook. And it’s a delight. It’s well formatted for electronic browsing, with hyperlinks which take the reader from place to place. Very easy to navigate.
As for the content, it’s difficult to know what to enthuse about most. I’ve a huge collection of cookery books, amassed over some 50 years. I’m no expert, but I do enjoy home cooking and I love finding inspiration and ideas about new things to do with food. The Ballymaloe book is a true encyclopaedia. In addition to basics about food sources, shopping, ingredients, equipment etc, it’s a book which will truly appeal to not only the novice but also experienced cook. I make basic sauces, roux, bechamel, bordelaise etc, but reading the how to here had given me insight into how my methods have differed/adapted over the years. Not necessarily a bad thing, but it’s proved interesting to go back to basics.
I like the way the book is set out, with detail about every recipe and tips. Plus sections on meat, eggs, cheese, desserts...it’s truly inspired and I’m enjoying browsing and rethinking. With over 1000 recipes, this book is incredible value and it’s on my wish list for a hard copy. A volume to treasure.
I have had the hard cover edition for years and just bought the Kindle version for 99 pence! Fantastic value and reading on iPad is fine. Everything you wanted to know but were afraid to ask, with lots of handy demonstrations e.g. how to cut an onion. Also it is not just Irish food! The recipes I have tried have all worked.
Darina espouses the mantra good food comes from good ingredients which I totally agree with. Good ingredients doesn't necessarily mean "expensive ingredients" either. Found this to be a very "readable" cookbook, down to earth tips and recipes too. I seem to have a hoarder's instinct for cookbooks and my husband is delighted that I now buy most of them in Kindle format, although he loves sharing the fruits of my cookbook habit, he hates having the physical books "lying around" as he puts it. Best of both worlds now!
This is the best cook book to cover ‘European’ cooking I have ever read or used (ie not Asian-curries, Chinese Thai etc). I’d take it to a desert island as the only cook book you’d ever need. I consider myself an accomplished cook but using this has taught me so much. Almost 70 pages on soups here and honestly, my soups have gone to another level of deliciousness. Her other book on forgotten skills is also worth getting. Beautifully written, easy to follow but above all, guaranteed to make delicious food. I’d give this 6 stars.
The Ballymaloe Cookery Course is the best cook book I own. I've been a Delia fan for years but having a new kitchen fitted with a big range cooker decided I would buy a new cookbook. I did a fair amount of research first - wanted to know what books top chefs used. The Ballymaloe book kept cropping up on recommended lists so I decided to buy a copy. I love this book and have already given a copy as a present. I particularly like the way a master recipe is the shown and then how it can be adapted to make other recipes. The same goes for mother and daughter sauces. Such an easy book to follow - even for unskilled cooks. I can't recommend it more highly. Good illustrations etc. I now refer to it first when looking for recipes rather than my well worn Delia cookery course.
Some cookery books are not great on my Kindle but this one excelled itself. I love the author and using the prompts it was easy to navigate around. Recipes clear and precise. Lots of cookery information for all level chefs.
I bought this as a gift for my brother after he requested it, and liked it so much that I bought one for myself. Make no mistake, this is a hefty book, and is a really comprehensive course in cooking. Not only is there a recipe for everything, they are actually recipes that you want to make. Moreover, this book is suitable for both experienced and inexperienced cooks as the instructions are simple and clear, but the book is comprehensive enough that experienced cooks will find plenty to learn from it. More a cooking bible than a book, a definite five stars.