Peasant cookery is the foundation on which all subsequent cuisines is based. A rich oral tradition passed down through generations the peasant kitchen offers healthy real food
- the antithesis of fast-food catering
- & is as relevant now as it was centuries ago. In this remarkable book Elisabeth Luard sets out to record the principles of European cookery & to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries ranging from Ireland in the west to Romania in the east Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes Potato dishes Beans Lentils Polenta & Cornmeal Rice Pasta & Noodles Eggs Milk & Cheeses Fish Poultry Small Game Pork Shepherds Meats Beef Breads & Yeast Pastries Sweet Dishes Herbs Mushrooms & Fungi Oils & Preserves. Written with the scrupulous attention to detail & authenticity that is the hallmark of Elisabeth Luards cookery writing the recipes are peppered with hundreds of fascinating anecdotes & little known facts about local history & folklore.