European Peasant Cookery

European Peasant Cookery

by Elisabeth Luard
     
 

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There are over 500 recipes in this classic work from one of the country’s most respected food writers.

First published in the 1980 and twenty years in the making but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it.

The recipes come from twenty-five countries,

Overview

There are over 500 recipes in this classic work from one of the country’s most respected food writers.

First published in the 1980 and twenty years in the making but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it.

The recipes come from twenty-five countries, ranging from Ireland in the west to Roumania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables dishes, Potato dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd’s Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard’s cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

Elisabeth Luard is the is the author of ten cookbooks and two volumes of autobiography.

REVIEWS

“finely recommended read as both a historical interest and a fine cookbook”.
The Midwest Book Review, 05/2009

Editorial Reviews

The Midwest Book Review
finely recommended read as both a historical interest and a fine cookbook.

Product Details

ISBN-13:
9781904943365
Publisher:
Grub Street
Publication date:
07/28/2008
Pages:
546
Product dimensions:
6.90(w) x 9.40(h) x 1.30(d)

Related Subjects

Meet the Author

Elisabeth Luard is a British food-writer, journalist and broadcaster specialising in the traditional cooking of Europe and Latin America (though she’ll take a swing round Africa and India if asked), placed in its social, geographical and historical context. The step-daughter of a British diplomat, her early schooling was in Uruguay, Spain, France and Mexico

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