30 Years at Ballymaloe: A Celebration of the World-Renowned Cooking School with Over 100 New Recipes by Darina Allen
I'm only a few pages into this and already inspired to make something yummy, so I recruited my daughter to make the topping and peel peaches for a peach crisp for dessert this evening. I adapted a recipe from another favorite cookbook, "The Can't Cook Book: Recipes for the Absolutely Terrified" by Jessica Seinfeld. And while it may seem that these two authors are worlds apart, they share an emphasis on cooking with fresh, local foods, so chalk one up for my CSA as well!
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