European Peasant Cookery
Jun 2008 · Grub Street Publishers
Ebook
544
Pages
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Eligible
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About this ebook
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.
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.
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 redis...
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About the author
Elisabeth Luard is an award-winning food-writer and a winner of the much coveted Glenfiddich Trophy. In the 90s she covered regional cooking in Britain for Country Living and was the food-columnist of The Scotsman and The Telegraph. She is the food columnist for The Oldie and a contributing editor to Waitrose Food Illustrated as well as many national newspapers.
Elisabeth Luard is an award-winning food-writer and a winner of the much coveted Glenfiddich Trophy. In the 90s she covered regional cooking in Britain for Country Living and was the food-columnist of The Scotsman and The Telegraph. She is the food columnist for The Oldie and a contributing edito...
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