Darina Allen
Autor de Forgotten Skills of Cooking
Sobre El Autor
Darina Allen is often called the "The Julia Child of Ireland." She runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded this school with her husband in 1983 and runs the highly regarded three-month diploma course as well as various other short courses at the mostrar más school. Her Forgotten Skills series, upon which her book, Forgotten Skills of Cooking, was based is included in the cooking school program. The book has been shortlisted for the 2009 Andre Simon Food and Drink Book Awards. She is Ireland's most famous television cook and her cooking program, "Simply Delicious," is seen on TV around the world. In 2005 she was awarded the IACP's Cooking Teacher of the Year Award. (Bowker Author Biography) mostrar menos
Créditos de la imagen: Copyright John Sheehan
Series
Obras de Darina Allen
The Complete Book of Irish Country Cooking: Traditional and Wholesome Recipes from Ireland (1996) 45 copias
30 Years at Ballymaloe: A Celebration of the World-renowned Cooking School with over 100 New Recipes (2013) 27 copias
Obras relacionadas
Etiquetado
Conocimiento común
- Otros nombres
- Allen, Darina Hilda
O'Connor, Darina Hilda (birth name) - Fecha de nacimiento
- 1948-06-13
- Género
- female
- Nacionalidad
- Ireland
- Lugar de nacimiento
- Cullohill, Ireland
- Lugares de residencia
- Shanagarry, Ireland
- Educación
- Dublin Institute of Technology
- Ocupaciones
- chef
cookbook writer
TV presenter - Relaciones
- Allen, Rachel (daughter-in-law)
Allen, Myrtle (mother-in-law)
O'Connell, Rory (brother) - Organizaciones
- Ballymaloe Cookery School (founder)
- Premios y honores
- Veuve Clicquot Irish Business Woman of the Year (2001)
- Biografía breve
- Darina Allen is an Irish chef, TV presenter, and founder of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland.
A graduate of the Dublin Institute of Technology, she is the author of several successful books about Irish cuisine. She is a leader of the Slow Food movement in Ireland and was instrumental in establishing a network of farmers' markets in the Cork area. She lives on her organic farm, Kinoith, in Shanagarry. Allen has been voted Cooking Teacher of the Year by the International Association of Culinary Professionals.
Member of Taste Council of Irish Food Board, Chair of Artisan Food Forum of Food Safety Authority of Ireland, Food Safety Consultative Council of Ireland, Trustee of Irish Organic Centre, Patron of Irish Seedsavers.
Cooking Teacher of the Year Award from IACP 2005, Recipient of Honorary Degree from University of Ulster 2003, Winner of Veuve Clicquot Business Woman of the Year 2001, Waterford Wedgwood Hospitality Award 2000, Langhe Ceretto Prize 1996, Laois Person of the Year 1993
Gilbeys Gold Medal for Catering Excellence jointly with Myrtle Allen 1992 Hon, Fellow of Irish Hotel and Catering Institute.
Member of Eurotoques (European Association of Chefs), IWF (International Women's Federation), Network Ireland, Guild of Foodwriters in UK and Ireland, International SLOW Movement, Bread Bakers Guild of America, IACP (International Association of Culinary Professionals - Darina Allen is a Certified Culinary Professional and Teacher and the school is accredited by IACP).
Founder of first Farmers Markets in Ireland and involved on an ongoing basis in helping set up new markets. Darina currently chair of the Midleton Farmers Market.
Miembros
Reseñas
Very disappointed in this book. Really nothing one would cook in USA.. There are lovely pictures of Ieland and writing about the country.
Review from my food/menu planning blog:
http://twie.holeinthewoodsfarm.com/2017/04/forgotten-skills-cooking-darina-allen...
There are many cookbooks in my personal library, but only a few would I enshrine in the list of Cookbooks I’d Rather Not Live Without. One of these few, proud, elite cookbooks is Forgotten Skills of Cooking by Darina Allen (the subtitle is “The time-honored ways are the best – over 700 recipes to show you why”).
It will surprise no one who knows me well that most of my favorite cookbooks are as much food science/theory books as recipe collections. I like to improvise. I like to understand. A book that can help me do this will always rise to the top. Forgotten Skills is one of those books.
I also like memoirs. Books that help me understand a person, a culture, or a philosophy are appealing. Forgotten Skills of Cooking is also one of those.
I like value. When I buy a book, I want to get my money’s worth out of it. Forgotten Skills of Cooking fits the bill here. 600 pages for $30? In hardcover? Glossy paper? With beautiful colorful photos throughout? Even if you just use it as a doorstop, it’s a bargain!
I eat seasonally, and produce a lot of our food. One challenge this can bring is coming up with ideas for food items. Forgotten Skills of Cooking takes a fairly novel approach to organization that can help spur ideas. It has chapters organized conceptually around types of food: Foraging, Beef, Dairy, Pig, Eggs and Poultry, Preserving, Cakes and Cookies, for example. Within each chapter, you’ll find information about that type of food, ideas and recipes for what to do with it, and information about the seasonality and social history of it.
So, if I turn to the Lamb chapter, for example, it starts with a story from Darina Allen’s childhood, and extols the virtues of lamb. It then explains some lamb anatomy and cuts of lamb, and the difference between suckling, spring lambs, lamb, hogget, and mutton and what they’re good for. This is followed by 8 procedures related to roasting lamb, a sidebar about using lamb fat, and 19 recipes involving or related to roast lamb. Then we get to slow cooking… There is even a section of recipes for offal: sweetbreads, liver, kidneys and the like. Most of the recipes offer good explanation of why things are done (mostly, but not entirely, in a traditional Irish style), as well as suggestions for modification and improvisation around base recipes and procedures.
Each chapter follows a similar outline. Taken as a whole, Forgotten Skills of Cooking encourages creativity, seasonality, improvisation, and thrift. The potato soup recipe, and the accompanying formula that can be applied to any vegetable, is worth $30 alone. It even discusses the merits of duck eggs (far better than chicken eggs for many purposes! And ducks are more fun than chickens), how to kill a chicken, or gut a guinea hen. How about comfrey fritters? If you spend some time with it, you will become a better cook. You will learn to utilize the food resources you have better.
Really, what more can one ask of a cookbook than that? When I am at a loss for ideas, Forgotten Skills of Cooking is often the first place I turn. When I have some rare or ephemeral food item I want to celebrate, I open the big green book. If I were stranded on a rainy island in the north Atlantic and could bring only one cookbook, this would be it.… (más)
http://twie.holeinthewoodsfarm.com/2017/04/forgotten-skills-cooking-darina-allen...
There are many cookbooks in my personal library, but only a few would I enshrine in the list of Cookbooks I’d Rather Not Live Without. One of these few, proud, elite cookbooks is Forgotten Skills of Cooking by Darina Allen (the subtitle is “The time-honored ways are the best – over 700 recipes to show you why”).
It will surprise no one who knows me well that most of my favorite cookbooks are as much food science/theory books as recipe collections. I like to improvise. I like to understand. A book that can help me do this will always rise to the top. Forgotten Skills is one of those books.
I also like memoirs. Books that help me understand a person, a culture, or a philosophy are appealing. Forgotten Skills of Cooking is also one of those.
I like value. When I buy a book, I want to get my money’s worth out of it. Forgotten Skills of Cooking fits the bill here. 600 pages for $30? In hardcover? Glossy paper? With beautiful colorful photos throughout? Even if you just use it as a doorstop, it’s a bargain!
I eat seasonally, and produce a lot of our food. One challenge this can bring is coming up with ideas for food items. Forgotten Skills of Cooking takes a fairly novel approach to organization that can help spur ideas. It has chapters organized conceptually around types of food: Foraging, Beef, Dairy, Pig, Eggs and Poultry, Preserving, Cakes and Cookies, for example. Within each chapter, you’ll find information about that type of food, ideas and recipes for what to do with it, and information about the seasonality and social history of it.
So, if I turn to the Lamb chapter, for example, it starts with a story from Darina Allen’s childhood, and extols the virtues of lamb. It then explains some lamb anatomy and cuts of lamb, and the difference between suckling, spring lambs, lamb, hogget, and mutton and what they’re good for. This is followed by 8 procedures related to roasting lamb, a sidebar about using lamb fat, and 19 recipes involving or related to roast lamb. Then we get to slow cooking… There is even a section of recipes for offal: sweetbreads, liver, kidneys and the like. Most of the recipes offer good explanation of why things are done (mostly, but not entirely, in a traditional Irish style), as well as suggestions for modification and improvisation around base recipes and procedures.
Each chapter follows a similar outline. Taken as a whole, Forgotten Skills of Cooking encourages creativity, seasonality, improvisation, and thrift. The potato soup recipe, and the accompanying formula that can be applied to any vegetable, is worth $30 alone. It even discusses the merits of duck eggs (far better than chicken eggs for many purposes! And ducks are more fun than chickens), how to kill a chicken, or gut a guinea hen. How about comfrey fritters? If you spend some time with it, you will become a better cook. You will learn to utilize the food resources you have better.
Really, what more can one ask of a cookbook than that? When I am at a loss for ideas, Forgotten Skills of Cooking is often the first place I turn. When I have some rare or ephemeral food item I want to celebrate, I open the big green book. If I were stranded on a rainy island in the north Atlantic and could bring only one cookbook, this would be it.… (más)
From the cover: "Darina Allen's beautiful and unpretentious vision of cooking is connected to the land, its seasons, and to the artisan producers. I find this book important and irresistible." --Alice Waters, Chez Panisse
I honestly wonder if people get paid for their endorsements....... The book is printed on semi-slick paper, with a smattering of pictures of the actual dishes, full two page color photos for each chapter's title page (an introduction printed over the center faded-out portion of the photo. There are several recipes per page, divided by triple lines, in small difficult to read print.
Not all recipes have a list of ingredients and those that do, do not all have measurements..... Each recipe contains a short to medium length story above the instructions so it is difficult to tell which part is which. There are a lot of (personal) stories intermingled w/ the recipes..... This is a difficult book to read and cook from.
Contents include: Introduction; Forward; Broths & soups; Eggs; Fish; Game; Poultry; Lamb; Beef; Pork (you get a partial lesson on how to dress a pig); Offal; Potatoes; Vegetables; Food from the wild; Dessets; Pancakes; breads; Oatmeal & other grains; Cakes & biscuits; and the irish pantry. These are followed by: Appendix 1, Cheeses & cheesemaking in Ireland; Appendix 2, the Potato & the famine; Appendix 3, Cooking pits of the Fianna; An Irish food chronology; Index; Bibliography; and Acknowledgements.
Recipes include: Potato & fresh herb soup; Potted Ballycotton shrimp; Ballymaloe hot buttered lobster; Kidney soup; Eels; Ray; Crubeens (pigs' feet); Collared head; Black pudding Galaway; Duck blood; Corned mutton; Dublin coddle; Carrigeen moss pudding; Dandelion coffee; Mead; Trish Archer's Gaelic coffee; and Apple custard pie.
As you can tell by the list of recipes, these are very "Traditional" recipes, ones that you most likely will not find elsewhere..... This is what gave the book its additional 1/2 Star.… (más)
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Estadísticas
- Obras
- 33
- También por
- 2
- Miembros
- 1,115
- Popularidad
- #23,041
- Valoración
- 4.2
- Reseñas
- 15
- ISBNs
- 78
- Idiomas
- 2
- Favorito
- 1
The book uses an unusual format with ingredients in a sidebar. My only complaint is that my old eyes found the font used to list ingredients was too small for comfort. The primary text for most recipes consists of a narrative describing some historical or other noteworthy aspects. Many of these are a single paragraph, but some provide an entire page of information. Instructions for preparing the recipe follow the description. Many are surprisingly simple and should be easy to prepare.
Irish Traditional Cooking is one of the most enjoyable cookbooks I have encountered in a long time.… (más)