European Festival Food Hardcover – 30 Sep 2009
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You need to buy this book twice - once to read and once to cook from - both worthwhile purchases --The Bookseller<br /><br />This is literature, with food as its vehicle. Its not a dry and worthy textbook but a thoroughly accessible good read. A book for bedtime as well as the kitchen ... Its a gem of a volume that offers seasonal recipes which have stood the test of time. They are a marvellous collection. --Mostly Food Journal<br /><br />I loved the reissued European Festival Food by Elisabeth Luard which has provided me with plenty of seasonal inspiration. --Catherine Phipps, The Guardian
Magnificent ... a treasure trove of food lore. --Bee Wilson, The Telegraph<br /><br />Luard is one of the greatest living food writers. This may be her best book yet. --The Times<br /><br />Highly Recommended ... warm and immensely readable. --The Glasgow Herald
About the Author
Elisabeth Luard is an award-winning food-writer and a winner of the much coveted Glenfiddich Trophy. In the judges' estimation, 'in addition to scooping the much coveted Glenfiddich Trophy, Elisabeth Luard was named best Cookery Writer for her recipes in The Oldie. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture and everyday life, makes her one of the most individual and distinctive food writers of all time.' 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.
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Top Customer Reviews
The book is arranged by festival/time of the year and covers a range of recipes for each festive season from different European countries. I am currently trying out some of the Christmas recipes which include Lebkuchen (spiced honeybread from Germany); Luciasaffransbrod (saffron buns with currants and almonds from Sweden) and Speculaas (spiced shortbreads from the Netherlands). The Christmas section alone runs to over 60 pages with other recipes including roast goose with apples, red cabbage and potato dumplings; Silesian poppy-seed stollen and a Yorkshire treat I didn't know - Christmas orange jelly.
This book is a real keeper. Several of my loved one will be getting copies in their stockings.
Someone else commented on the lack of photographs but I'm not too worried about that, besides I'd rather keep the text than lose it to images and adding images to the existing text would make it far too unwieldy.
Perhaps I'll have to break my moratorium on purchasing new cookery books and get her European Peasant Food as well?
That being said there is a nice range of recipes covered, some complicated others quite simple.