Chef Allen cofounded the Ballymaloe Cooking School in Cork, Ireland. Now
retired, he was a teacher and manager of the school where he also received some
of his training. He is considered an expert in the area of bread-making and
shares this knowledge in his first book, The Ballymaloe Bread Book.
His book covers a variety of bread recipes but doesn't stop there. He
includes basic principles and useful techniques for bread-making, so at-home
bakers can experiment and expand their repertoire with confidence.
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