First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made.

With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as 'how to get a carrot to taste like a carrot' and 'how not to drown a fresh fish'

Myrtle's charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only...