European Peasant Cookery Paperback – 31 Oct 2007
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently bought together
Customers who bought this item also bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Would you like to tell us about a lower price?
If you are a seller for this product, would you like to suggest updates through seller support?
'...this is one of the great cook books of all time. --Tom Parker Bowles, Mail on Sunday
...puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness. --Matthew Fort, The Guardian Weekend
An awesome collection of recipes ... Luard writes with authoritative enthusiasm. --Colin Spencer, New Statesman
About the Author
Winner of the 2007 Glenfiddich Trophy, Elisabeth Luard has earned a string of prizes for her unique, intelligent, and engaging food writing.She is the food columnist for The Oldie and a regular contributor to Waitrose Food Illustrated as well as many national newspapers. She is also the author of ten cookbooks and two volumes of autobiography.It was while raising her children in a remote valley in Andalusia in southern Spain and living for a year in the Languedoc in rural France that she acquired an appetite for the feasts and festivals of the peasantry whose lives she shared. It was there that she learned to pickle her own olives, grow and dry her own beans, and clean and pluck a chicken.Throughout her lifetime of travelling, she has worked alongside men and women who cook with instinct, love and devotion and who rely on the thread of ancestral memory rather than recipes committed to paper. It is her hands-on experience with the larders of the world that gives her writing its humanity and eloquence.
What other items do customers buy after viewing this item?
Top customer reviews
Well, the fact that this book was first written in 1986 should have alerted me to the fact that a few recipes from emigres excluded, there are no dishes here from what was behind the Iron Curtain. This is Western European peasant cookery, including the UK and Ireland. That's fair enough, but the title is misleading. Eastern European recipes are now widely available and some could surely have been included here. What is here is very good, there are dozens of recipes for German, French and Italian staples. The recipe for a classic cassoulet takes up over two very closely typed pages on its own.
Another review has criticised recipes for not being accurate, and even on a quick read through I can see how this criticism came about.. A suggestion is to roast onions at 150 degrees Centigrade for two hours in their skins. My efficient fan oven would make them charcoal at this temperature for that length of time, even allowing for dropping to 130 to allow for the efficiency of the fan. All the oven temperatures given are for an old-style non-fan oven and need some adjusting,
On the whole, descriptions are reasonably clear but there are no illustrations and this isn't really a cookbook for novice cooks. Aside from the temperature adjustments needed you need to be aware of how recipes are meant to work, as with the spaetzle recipe which has some weird proportions or the advice to cook sliced raw potatoes in a gratin for just one hour. Two hours is more like it. Personally speaking I used sliced tinned potatoes in any form of gratin to cut down on the cooking time, These recipes are often very energy - hungry, long cooking being required for many of them.
Having made those criticisms, I do still very much like this book and look forward to trying some of the more user friendly ones, adapting where necessary. I won't be sourcing a large earthenware pot to salt-cure an 8lb leg of lamb, but to read about it was fascinating, and the book is packed with fascinating facts. It's a very enjoyable read, just watch your step when following the Western European recipes and all will be well.
This is not surprising really because the greatest dishes in the world are poor-people food: think of paella, traditionally cooked in the vineyard on a fire of vine-trimming twigs the peons have gathered from the morning's work. Or cassoulet, a stew based on the motley collection of the last ingredients the townsfolk of Castelnaudary [S.W. France] could rustle up, as the English seige to starve them out reached its dénouement, during the 100 years war.
With this book, you can take yourself off to anywhere you like, from The Baltic to The Med, from the Arctic Circle to sniffing distance of the Sahara. Whether you wash the results down with vodka, weissbier, raki or vino de mesa, toast the peasants who are the inspiration for this book and all the great food in it.
I love simple peasant cooking and the choice of recipes is fantastic and insightful. I really enjoyed flipping through the book for ideas.
There's too many recipes where the quantities are wrong or the timings are wrong and the recipes simply don't work if you follow them. I have a sense that a lot of the contents haven't been kitchen-tested prior to publication. The paprika soup recipe for example, recommends cooking stewing beef for 90 minutes, which really isn't enough unless you're a fan of very chewy meat. The quantities of eggs, flour and water for spaetzle really won't give you a working noodle, etc.
Fortunately, I'm experienced enough to spot most of the howlers and improvise, but I'd expect this sort of thing to be picked up before publication.
Which is a shame, because this really is a lovely book.
There are no glossy pictures, but an amazing number of dishes, with short introductions describing the history or origin of the dish, which makes this one of those cookbooks you can just sit and read, as well as use in the kitchen. This is a journey through food history and geography and European culture as well as an excellent practical guide.
It's one of those desert island cookbooks (i.e. if you could just have one cookbook, you could do a lot worse than choose this one)
Would you like to see more reviews about this item?
Most recent customer reviews
Look for similar items by category