Ballymaloe Desserts

Iconic Recipes and Stories from Ireland

JR Ryall, David Tanis

$79.95

Hardback

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English

Phaidon Press Ltd
13 September 2022

Desserts

'Ballymaloe Desserts is an extraordinary cookbook'. - David Tanis

Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland

Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker.

Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gateau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation.

Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & 'wow' factor, and more.

Chapters and recipes include:

Fruit

: Compote of Green Gooseberry and Elderflower; Sugared Peaches

Meringues

: Almond Meringue Gateau with Chocolate and Rum Cream

Mousses, Set Creams, Jellies and Fruit Fools

: Orange Mousse with Chocolate Wafers

Puddings

: Old-Fashioned Rice Pudding

Some Biscuits and Petit Fours

: Strawberries Almandine

Frozen Desserts

: Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet

Pastries

: Rhubarb and Custard Tart

Cakes

: Irish Apple Cake; Chocolate Mousse Gateau

By: JR Ryall
Introduction by: David Tanis
Imprint: Phaidon Press Ltd
Country of Publication: United Kingdom
Dimensions: Height: 270mm, Width: 205mm, Spine: 29mm
Weight: 1.278kg
ISBN: 9781838665272
ISBN 10: 1838665277
Pages: 288
Publication Date: 13 September 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

JR Ryall is the pastry chef at Ballymaloe House in County Cork, Ireland. He has been working there since the age of fifteen and in 2010 took the reins to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has also staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among other esteemed restaurants. David Tanis is a world-renowned American chef and writer.

Reviews for Ballymaloe Desserts: Iconic Recipes and Stories from Ireland

'In fancy party territory.' - The New York Times 'Reads like a love note to Ireland.' - Bake From Scratch Magazine 'Such a joy to see Myrtle Allen's legacy captured so beautifully in Ballymaloe Desserts. JR has proudly passed on her recipes and built on her philosophy - this book is destined to become a classic.' - Darina Allen, Founder of Ballymaloe Cookery School 'Ballymaloe Desserts is an extraordinary cookbook' - David Tanis 'We're fools for rhubarb fool, thanks to J.R. Ryall's triumphant Irish baking book, Ballymaloe Desserts.' - Saveur 'I will never forget JR Ryall's mesmerizing dessert trolley at Ballymaloe in Ireland ... I dream of one day returning, but now, with this masterful book, I can make the treats at home. Ballymaloe Desserts will be a timeless classic, just like JR's stunning sweets.' - Zoë François of Zoë Bakes, pastry chef and cookbook author 'I've been visiting Ballymaloe almost annually since 2005, when I first moved to the UK. I immediately fell in love with the people, the place, and especially the food. JR's book is a testament to his love and respect of Mrs Allen and her recipes, that also manages to cement his voice as a great pastry chef.' - Claire Ptak, founder and chef of Violet Bakery 'Showcases the House's time-perfected recipes alongside tales from its storied chefs and guests.' - Prior