The baking tradition is one of the richest and most varied aspects of Ireland's culinary heritage.

From earliest times breadmaking has been an integral part of daily life in almost every home and it is still a living tradition. In the Ballymaloe Bread Book Tim Allen shares his enthusiasm for bread baking with more than a hundred recipes for every conceivable type of bread, from simple scones and soda bread (not forgetting the famous Ballymaloe Brown Bread!) to pizza and focaccia and some exotic ethnic breads.

And being the good teacher that he is, everything is eminently practical with nothing left to chance or guesswork.