Still Life: Klipfisk, Cloudberries and Life After Kids
May 2013 · A&C Black
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1 review
Ebook
464
Pages
About this ebook
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'Birth, death, life, nourishment, mystery, company: once again, it's all here' - Libby Purves, The Times
'Elisabeth Luard is one of the greatest food writers of recent times' - Antony Worrall Thompson, Daily Express
'She is blessed, not only with good humour and perseverance, but a painter's eye for detail, and the cook's true understanding of the place of food in a nation's culture and history' - Frances Bissell
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Funny, uplifting and insightful, Still Life is memoir which explores new worlds through the kitchens, market places and traditions of the locals
When her children flew the nest, Elisabeth Luard decided it was time to discover new worlds, beyond the family. As a prize-winning food writer, she chose to explore through her cookery. Guided by a trail of enticing aromas and flavours, Luard travels from kitchen to field to restaurant, taking us on a journey that criss-crosses the globe, from the gastronomic delights of the Bosphorus to life in the Arctic circle and the glitzy cuisine of Hollywood.
Full of the sparkling anecdotes of the people she meets, and scattered with exotic recipes picked up along the way, Elisabeth Luard provides a window into fragile, often vanishing, ways of life as she explores new countries through the kitchens, market places and traditions of the locals. Funny, uplifting and insightful, Still Life offers a fresh look at the world outside the family.
'Birth, death, life, nourishment, mystery, company: once again, it's all here' - Libby Purves, The Times
'Elisabeth Luard is one of the greatest food writers of recent times' - Antony Worrall Thompson, Daily Express
'She is blessed, not only with good humour and perseverance, but a painter's eye for detail, and the cook's true understanding of the place of food in a nation's culture and history' - Frances Bissell
_______________
Funny, uplifting and insightful, Still Life is memoir which explores new worlds through the kitchens, market places and traditions of the locals
When her children flew the nest, Elisabeth Luard decided it was time to discover new worlds, beyond the family. As a prize-winning food writer, she chose to explore through her cookery. Guided by a trail of enticing aromas and flavours, Luard travels from kitchen to field to restaurant, taking us on a journey that criss-crosses the globe, from the gastronomic delights of the Bosphorus to life in the Arctic circle and the glitzy cuisine of Hollywood.
Full of the sparkling anecdotes of the people she meets, and scattered with exotic recipes picked up along the way, Elisabeth Luard provides a window into fragile, often vanishing, ways of life as she explores new countries through the kitchens, market places and traditions of the locals. Funny, uplifting and insightful, Still Life offers a fresh look at the world outside the family.
_______________
'Birth, death, life, nourishment, mystery, company: once again, it's all here' - Libby Purves, The Times
'Elisabeth Luard is one of the greatest food writers of recent times' - Antony Worrall Thompson, Daily Express
'She is blessed, not only with good humour and perseverance, b...
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About the author
Elisabeth Luard is an award-winning food writer whose work includes European Peasant Cookery (published in the US as The Old World Kitchen, a New York Times benchmark cookbook of the twentieth century), The Food of Spain and Portugal, European Festival Food, Sacred Food and The Latin American Kitchen. She has also written a couple of doorstopper novels including Emerald (WHSmith Thumping Good Read Award), and a trio of memoirs-with-recipes including Family Life (a Guild of Food Writers' Book of the Year), and was awarded the Glenfiddich Trophy for Foodwriting in 2007. She contributes regularly to national newspapers and magazines including The Telegraph, Daily Mail, Country Living and The Oldie and is currently Director of The Oxford Symposium on Food & Cookery. She lives in west Wales.
Elisabeth Luard is an award-winning food writer whose work includes European Peasant Cookery (published in the US as The Old World Kitchen, a New York Times benchmark cookbook of the twentieth century), The Food of Spain and Portugal, European Festival Food, Sacred Food and The Latin American Kit...
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