Ballymaloe, the renowned hotel, restaurant, and cooking school in County Cork is at once Irish and of the wider world, and in this handsome book, JR Ryall, pastry chef at Ballymaloe House, shares his careful recipes for elegantly presented plated desserts, entremets, custards, set creams, puddings, petits fours, pastries, and frozen desserts.

There are moments when Ballymaloe Desserts seems to be happily old-fashioned, with the likes of an ice cream bombe, crepes suzette, or a sherry trifle. And we cannot say that we are overwhelmed by the number of books offering a compote of green gooseberries and elderflower, so that quality is rather charming.

Then along comes a twist like wild blackberry sorbet flavored with geranium leaves or pears poached with saffron and cardamom (introduced by Madhur Jaffrey when she taught at the the cooking school). Are they, or the blood oranges in caramel sauce particularly Irish? 

Perhaps not. But in Ryall's hands they seem to be doing very well in Ireland.

Best suited for pastry professionals and seasoned home bakers.

Hardcover. Color photographs throughout.