European Peasant Cookery
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European Peasant Cookery

4.39 of 5 stars 4.39  ·  rating details  ·  44 ratings  ·  4 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...more
Published June 1st 2008 by Grub Street (first published 1986)
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Lee Broderick
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.
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.
A comprehensive introduction to European peasant cooking, including lore, techniques, and ingredients. A little from every country.
This book is just stunning. So much amazing in one place. I may have to purchase the hardcopy edition in addition to my ebook.
Douglas Larson
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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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