In this remarkable book, a new edition of her 1986 classic The Old World Kitchen, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost.
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.
Written with the scrupulous attention to detail and authenticity that is the hallmark of Luard’s cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little-known facts about local history and folklore. The recipes come from 25 countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south.
An American native
A father’s legacy
The vegetarian-cooking pioneer
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