Ballymaloe Desserts

‘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

‘Sumptuous imagery and stories.’ – Food 52

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.

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