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| Author | : Elisabeth Luard |
| Publisher | : Grub Street Cookery |
| Total Pages | : 544 |
| Release | : 2022-06-30 |
| Genre | : Cooking |
| ISBN | : 9781911667384 |
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, now available again in a handsome new hardback edition.
| Author | : Elisabeth Luard |
| Publisher | : Grub Street Publishers |
| Total Pages | : 904 |
| Release | : 2008-06-20 |
| Genre | : Cooking |
| ISBN | : 1908117923 |
Recipes reflecting the rich traditions of twenty-five countries, passed down through generations. Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more. Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
| Author | : Elisabeth Luard |
| Publisher | : Melville House |
| Total Pages | : 562 |
| Release | : 2013-11-12 |
| Genre | : Cooking |
| ISBN | : 1612192696 |
“The best cookbook no one’s ever heard of.” —Mark Bittman, former New York Times food columnist “One of the great cookbooks of all time.” —The Mail on Sunday The rediscovered classic cookbook on the essentials of authentic, back-to-basics European cuisine—with over 300 recipes from 25 countries, including France, Spain, Greece, Italy, and more Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than 25 years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. Divided into 14 sections, The Old World Kitchen includes recipes for: • Vegetable Dishes • Potato Dishes • Corner Cupboard Dishes • Noodles and Dough-Based Dishes • Barnyard and Dairy • Fish and Seafood • Poultry • Small Game • Pork • Shepherd’s Meats • Beef, Reindeer, and Grilled Meats • Breads and Yeast Pastries • Sweet Dishes • The Rustic Kitchen This definitive collection of over 300 time-tested recipes from 25 European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.
| Author | : Elisabeth Luard |
| Publisher | : |
| Total Pages | : 592 |
| Release | : 1986 |
| Genre | : Cookery, European |
| ISBN | : 9780552128704 |
| Author | : Elisabeth Luard |
| Publisher | : A&C Black |
| Total Pages | : 466 |
| Release | : 2014-04-29 |
| Genre | : Biography & Autobiography |
| ISBN | : 1408831422 |
Funny, uplifting and insightful, Still Life is memoir which explores new worlds through the kitchens, market places and traditions of the locals.
| Author | : Elisabeth Luard |
| Publisher | : A&C Black |
| Total Pages | : 354 |
| Release | : 2014-04-29 |
| Genre | : Biography & Autobiography |
| ISBN | : 1408831074 |
An extraordinary and moving memoir of an unconventional, unforgettable family.
| Author | : Carwyn Graves |
| Publisher | : University of Wales Press |
| Total Pages | : 246 |
| Release | : 2022-05-26 |
| Genre | : Cooking |
| ISBN | : 191527902X |
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.
| Author | : Elisabeth Luard |
| Publisher | : |
| Total Pages | : 592 |
| Release | : 1994 |
| Genre | : |
| ISBN | : |
A retitled edition of EUROPEAN PEASANT COOKERY (1988) offering a celebration of the European cookery heritage. Reissued to accompany a 13-part series on BBC1 beginning on 19th July.
| Author | : Elizabeth Schuler |
| Publisher | : Clarkson Potter |
| Total Pages | : 224 |
| Release | : 1968-12-13 |
| Genre | : Cooking |
| ISBN | : 0517506637 |
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
| Author | : Maria Dembinska |
| Publisher | : University of Pennsylvania Press |
| Total Pages | : 260 |
| Release | : 1999-08-20 |
| Genre | : Cooking |
| ISBN | : 9780812232240 |
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
