The Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth Luard

  • Mixed vegetable soup (Minestrone)

    from The Old World Kitchen: The Rich Tradition of European Peasant Cooking The Old World Kitchen by Elisabeth Luard

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: carrots; onions; celery; tomatoes; parsley; potatoes; macaroni pasta; green cabbage
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Notes about Recipes in this book

  • Pumpkin soup 1 (Kuerbissupe)

    • TrishaCP on October 18, 2022

      I was really curious about this soup because it doesn’t use any aromatics. The flavor is pretty wonderful (I used kabocha squash) and by adding the butter at the end, it doesn’t taste too austere. I think the addition of vinegar here is probably the genius part of this recipe. I will definitely be making this again.

  • Cucumber-and-yogurt salad (Tzatziki or Cacik)

    • Beebopalulu on January 21, 2020

      Simple and delicious. Makes a lot.

  • Cottage pie

    • Beebopalulu on September 28, 2021

      Somehow the right balance of meat, gravy, and potato. The flavour really depends on how good your gravy/stock is.

  • Veiled country maiden (Bondepige med slør)

    • rchewing on October 31, 2023

      Absolutely delicious and so simple. Some sour cream mixed into a chantilly cream would be a nice counterpoint to the sweet apples next time.

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  • ISBN 10 1612192696
  • ISBN 13 9781612192697
  • Published Nov 12 2013
  • Format eBook
  • Page Count 562
  • Language English
  • Countries United States
  • Publisher Melville House Publishing

Publishers Text

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.

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