BALLYMALOE DESSERTS is a beautiful and delicious continuation of the legacy of the famous pastry genius Myrtle Allen. Her recipes and philosophy are captured in this gorgeous treasure that will allow home chefs to duplicate the master's work and thrill their guests. Included are treats of fruit, meringues, mousses, puddings, frozen desserts and many, many more.
THIS COPY (shown below) was hand signed by J.R. Ryall on a page bound into the book. It is a new, unread, unopened, first edition and comes with a certificate authenticating the signature. Published in October, 2022 by Phaidon and distributed by the Hachette Book Group.
J.R. RYALL (picture below on our Wall of Fame) 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.of the most influential restaurants in the world. Included are many of Le Suquet's most prized recipes that have never before been revealed. Thank you J.R. Ryall for signing our books.
