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The Old World Kitchen: The Rich Tradition of European Peasant Cooking (Hardcover)
“The best cookbook no one’s ever heard of.” —Mark Bittman, former New York Times food columnist
“One of the great cookbooks of all time.” —The Mail on Sunday
A rediscovered classic cookbook on the essentials of authentic, back-to-basics European cuisine, with over 300 recipes from 25 countries across France, Spain, Greece, and more
Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than twenty-five years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. This definitive collection of over three hundred time-tested recipes from twenty-five European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.
About the Author
ELISABETH LUARD is an award-winning food writer, journalist, and broadcaster. She is the author of ten cookbooks, including The Latin American Kitchen, The Food of Spain and Portugal, A Cook's Year in a Welsh Kitchen; three volumes of memoir, Family Life, Still Life, and My Life as a Wife; and two novels. Her thirteen-part television series, The Rich Tradition, was broadcast on BBC2 and SBS Australia. She spent many years living in rural Spain, France, and Italy, and traveling across Europe collecting recipes, many of which are collected in The Old World Kitchen. Her work as a journalist appears regularly in The Daily Mail, The Scotsman, Country Living, Cambria Magazine, The Jewish Chronicle, and The Times Literary Supplement. She is currently Trustee Director of The Oxford Symposium on Food and Cookery, contributes a monthly column to The Oldie Magazine, and is a member of the team at online culinary magazine Zester Daily.
"Through her eloquent writing and delicious recipes, Elizabeth Luard is able to bring us back in touch with the sources of real nourishment. This is a wonderful, inspiring and important book." —ALICE WATERS, founder and owner of Chez Panisseand the author of The Art of Simple Food
"The best at describing 'the cuisine of the necessary' in European peasant life. Filled with ... gems." —MARK BITTMAN, author of How to Cook Everything
"This book is fascinating. I believe all cooking originates from family or peasant roots and this is a testimony to that belief." —JACQUES PEPIN, author of The Art of Cooking
"Puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness." —The Guardian
"One of the great cook books of all time." —The Mail on Sunday
"An awesome collection of recipes... Luard writes with authoritative enthusiasm." —New Statesman