The angle: A celebration of the Ballymaloe cookery school through recipes, chef profiles, anecdotes, and gorgeous photos.
Recipes for right now: Wild Garlic Custards; Marcella Hazen's Penne with Cauliflower, Garlic, and Oil; Baked Trout with Spinach Butter Sauce; Vegetable and Red Lentil Broth; Ardsallagh Goat Cheese and Thyme Leaf Soufflé; Fava Bean, Blue Cheese, Parsley, and Lemon Pizza; Penny's Kraut-Chi; Crab and Asparagus with Thai Mayonnaise on Sourdough
Who would enjoy this book? Culinary school nerds (you know who you are!), anyone who knows and loves Ballymaloe, culinary history buffs