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About the Author: Elisabeth Luard

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 include Classic Spanish and Soups (Octopus), The Latin American Kitchen, The Food of Spain and Portugal and Food Adventures: Introducing your Child to Flavours around the World (Kyle Cathie) - written with daughter-in-law Frances Boswell, and Truffles (Frances Lincoln). She is currently Trustee Director of The Oxford Symposium on Food and Cookery, contributes a monthly column to Richard Ingrams The Oldie Magazine, and is a member of the team at online culinary magazine Zester Daily. She has published 2 novels, one of which, Emerald, won the WH Smith Thumping Good Read Award. Her work as a journalist appears regularly in The Daily Mail, The Scotsman, Country Living, Cambria Magazine, The Jewish Chronicle and the TLS.

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European Peasant Cookery Cover Image

Find the best price forEuropean Peasant Cookery

Goodreads rating: 4.38

Paperback, Published in Jul 2008 by Grub Street

ISBN10: 1904943365 | ISBN13: 9781904943365

Page count: 546

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 but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it. The recipes come from twenty-five countries, ranging from Ireland in the west to Roumania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables dishes, Potato dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd s Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard s cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Elisabeth Luard is the is the author of ten cookbooks and two volumes of autobiography.REVIEWS finely recommended read as both a historical interest and a fine cookbook . The Midwest Book Review, 05/2009"

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