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Ballymaloe Desserts: Iconic Recipes and Stories from Ireland

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Pastry Chef JR Ryall and his team in the ‘Sweets Section’ at Ballymaloe House create the irresistible selection on the sweet trolley every night. A baking book - attainable, reliable, and inspirational 130 recipes for the home baker for cakes, cookies, pastries, puddings, and other sensational sweets, from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland, is heralded as the birthplace of modern Irish cuisine. Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland.

JR Ryall, Ballymaloe House Pastry Chef extraordinaire will share the magic at the cookery school on Tuesday, October 25, from 7-9pm. But there are other times when there’s nothing he would rather do than create something more involved.

Recognizing his extraordinary curiosity, his aunt, Evelyn, took him on a tour of the acclaimed Ballymaloe Cookery School in County Cork, Ireland when he was just four years old. If I could start a fashion, it would be to recapture some forgotten flavours, or to preserve some that may soon die. Jump to the recipes: Pears poached with saffron and cardamom, chocolate fudge pudding and ice cream bombe. From the age of four, JR wanted to be a chef, and he learned to cook in his Mum and aunts’ kitchens. Though Myrtle died in 2018 at the age of 94, he considers Ballymaloe Desserts a hybrid of them both.

Looking back, Ryall now realizes that of all the lessons Myrtle taught him during the last 15 years of her life, the most impactful was the importance of doing what you love. Our collection of modern heirlooms are designed as the ultimate investment pieces: timeless, long lasting and, hopefully, to one day be handed down for others to enjoy. But I suppose the way some people connected with music and learned to play instruments very young, I really cared about what things tasted like.

A baking book - attainable, reliable, and inspirational recipes for the home baker for cakes, cookies, pastries, puddings, and other sensational sweets, from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland. This, his debut book, is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them.

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