defies comparisons by quickly establishing her forte: proffering direct, charming, and top-notch culinary counsel, in addition to 250 recipes. "Keep it simple" is the heart of her philosophy (in keeping with her admission that she can't type or use a word processor!), which is proven through luscious color photographs, practical menus and entertaining advice, and foodstuffs familiar and unusual. Contrast poached apricots with sweet geranium leaves against a dozen oysters. Or a tomato fondue with cilantro versus the fruitcakelike barm brack. All recipes are delivered with serious chef tips (for instance, canned tomatoes need a surprising amount of sugar to counteract their acidity) as well as many tongues in cheek ("although you don't want to assume that all your guests are dipsomaniacs, have too much rather than too little"). Little is left untouched, whether it's gourmet trends, such as the appropriate menus for a cocktail party or gracious credit to innumerable contributors. Witty and impossible to resist. Barbara JacobsCopyright © American Library Association. All rights reserved
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About the Author
Darina Allen is Ireland's best-known food ambassador and the author of Ballymaloe Cookery Course, Irish Traditional Cooking, A Year at Ballymaloe Cookery School and Healthy Gluten-free Eating. She has appeared on many television shows and has presented 9 series of Simply Delicious. She is a tireless campaigner for local produce, setting up Ireland's first Farmers' Market and is on the board of The Soil Association.