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European Peasant Cookery

4.32  ·  Rating Details  ·  90 Ratings  ·  7 Reviews
Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - 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 redisco
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Hardcover
Published June 20th 2008 by Grub Street (first published 1986)
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(showing 1-30 of 282)
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fairywine
The Old World Kitchen is a lot of fun if you're looking to explore a wide range of European cuisines without going through the trouble of getting individual cookbooks. There's a lot of variety to be had here, organized by dish type and supported by a well laid out index. With this many recipes, there's definitely something for everyone!

If I have to ding The Old World Kitchen for anything, it's that it's somewhat dated and I find some of the measuring amounts specified confusing and inconsistent.
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Meredith
Oct 08, 2014 Meredith rated it it was amazing  ·  review of another edition
Well written. Amusing. Should be a classic. Lots of tasty not weird gluten free foods, because not every region was dependent on wheat. I think I'm going to buy a copy of this, which is not something I often do. It's useful.
Lee Broderick
May 13, 2014 Lee Broderick rated it it was amazing  ·  review of another edition
Shelves: food
Elisabeth Luard is one of Britain's most revered food writers and this is widely considered to be her magnum opus. She combines functional recipes for every kind of European comfort food, here, with meticulous research and mixes her fine prose with recollections of her interviewees and excerpts from the journals of nineteenth and early twentieth century travellers.
Patricia
Apr 08, 2013 Patricia rated it really liked it  ·  review of another edition
Shelves: cookbooks
Although this book was published in 1987, recent interest in Nordic Nouvelle cuisine indicates another look through these recipes. A renewed trend in scavenging for fresh food can lead us to enhance our cooking with young, tender, succulent ingredients for old recipes.
Daniel
Dec 29, 2007 Daniel rated it it was amazing  ·  review of another edition
A comprehensive introduction to European peasant cooking, including lore, techniques, and ingredients. A little from every country.
beentsy
Feb 17, 2014 beentsy rated it it was amazing  ·  review of another edition
Shelves: 2014-done
This book is just stunning. So much amazing in one place. I may have to purchase the hardcopy edition in addition to my ebook.
Daisy
Dec 25, 2014 Daisy rated it really liked it  ·  review of another edition
Shelves: cookbooks
(Mine is a hardcover edition, not an ebook.)

Excellent, international reference book. Glad I bought this.
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Elisabeth Luard is an award-winning food-writer, journalist and broadcaster who often illustrates her own work. Her most recent cookbook, A Cook's Year in a Welsh Kitchen with photography by Clare Richardson, was published by Bloomsbury in 2010. Previous books include European Peasant Cookery (US The Old World Kitchen), Festival Food and Tapas, all of which are in print with Grub Street. Others in ...more
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