Old World Kitchen: The Rich Tradition of European Peasant Cookingby Elisabeth Luard
Within the ken of the kitchen, the most basic elements of history, economy, and geography are carried by hand through time; recipes are records of that transmission, keeping culture in seasoned anecdotes. Such tales, told through many generations, provide the contents of Elisabeth Luard's compendium of European peasant cooking. The more than 500 recipes Luard has collected are emblems of parochial lore and family tradition, of common wisdom and cunning necessity, and they treat every imaginable aspect of taste and appetite. The preparations described here are, as Luard writes, "the 'mother-recipes' from which all European cookery springs. . . . For most of us . . . they are as integral a part of our past, and of what shapes and nourishes us today, as our literature and songs, our paintings and technology." We couldn't agree more.
"The best at describing 'the cuisine of the necessary' in European peasant life. Filled with ... gems."
—MARK BITTMAN, author of How to Cook Everything
"This book is fascinating. I believe all cooking originates from family or peasant roots and this is a testimony to that belief." —JACQUES PEPIN, author of The Art of Cooking
"Puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness." —The Guardian
"One of the great cook books of all time." —The Mail on Sunday
"An awesome collection of recipes... Luard writes with authoritative enthusiasm." —New Statesman
Meet the Author
ELISABETH LUARD is an award-winning food writer, journalist, and broadcaster. She is the author of ten cookbooks, including The Latin American Kitchen, The Food of Spain and Portugal, A Cook's Year in a Welsh Kitchen; three volumes of memoir, Family Life, Still Life, and My Life as a Wife; and two novels. Her thirteen-part television series, The Rich Tradition, was broadcast on BBC2 and SBS Australia. She spent many years living in rural Spain, France, and Italy, and traveling across Europe collecting recipes, many of which are collected in The Old World Kitchen. Her work as a journalist appears regularly in The Daily Mail, The Scotsman, Country Living, Cambria Magazine, The Jewish Chronicle, and The Times Literary Supplement. She is currently Trustee Director of The Oxford Symposium on Food and Cookery, contributes a monthly column to The Oldie Magazine, and is a member of the team at online culinary magazine Zester Daily.
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