European Peasant Cookery: The Rich Tradition by Elisabeth Luard

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    • Categories: Sauces for fish; Soups; French
    • Ingredients: seafood of your choice; onions; tomatoes; fennel; parsley; thyme; dried orange peel; saffron; garlic; canned pimentos; white bread; fish of your choice; rascasse; stale baguette bread
    • Accompaniments: Aïoli
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    • Categories: Soups; French
    • Ingredients: white fish trimmings; small fish of your choice; tomatoes; leeks; saffron; bay leaves; thyme; potatoes
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    • Categories: Soups; Sauces, general; French
    • Ingredients: whole fish; onions; thyme; fennel; bay leaves; dried orange peel; olive oil; garlic; egg yolks; stale baguette bread
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    • Categories: Soups; Basque
    • Ingredients: cod; onions; bay leaves; white bread; parsley; thyme; chervil
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    • Categories: Soups; Egg dishes; Greek
    • Ingredients: fish heads; white fish trimmings; carrots; onions; parsley; celery; black peppercorns; long grain rice; eggs; lemons
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    • Categories: Soups; Greek
    • Ingredients: bay leaves; onions; tomatoes; bread; perch; white fish of your choice; black peppercorns; olive oil; lemons
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    • Categories: Stews & one-pot meals; Main course; Portuguese
    • Ingredients: squid; onions; tomatoes; potatoes; coriander leaves; white wine; bay leaves; clams; fish of your choice
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    • Categories: Soups; Portuguese
    • Ingredients: small fish of your choice; onions; garlic; red peppers; paprika; bay leaves; stale bread; prawns; black peppercorns
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    • Ingredients: tuna; Spanish onions; garlic; tomatoes; green peppers; red peppers; potatoes; ground cayenne pepper
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    • Ingredients: freshwater fish; potatoes; celery; chives; chervil; parsley; sage; ham broth
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    • Categories: Main course; Norwegian
    • Ingredients: haddock; butter; sour cream; shrimp; single cream
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    • Categories: Sauces for fish; Main course; Snacks; Norwegian
    • Ingredients: fish fillets; single cream; mace; white pepper; cream; shrimp
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    • Categories: Main course; Snacks; Norwegian
    • Ingredients: fish fillets; single cream; mace; white pepper
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    • Categories: Main course; Dutch
    • Ingredients: potatoes; cod tails
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    • Categories: Stews & one-pot meals; Main course; Belgian
    • Ingredients: cod fillets; onions; bay leaves; lager beer; breadcrumbs
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    • Categories: Main course; Norwegian
    • Ingredients: trout; sour cream
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    • Categories: Breakfast / brunch; Lunch; Suppers; Scottish
    • Ingredients: trout; oatmeal
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    • Categories: Main course; German
    • Ingredients: trout; wine vinegar
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    • Categories: Sauces for fish; Norwegian
    • Ingredients: dill; mustard; store-cupboard ingredients
    • Accompaniments: Cured salmon (Gravlaks)
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    • Categories: Main course; Summer; Swedish
    • Ingredients: salmon; rock salt
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    • Categories: Main course; Scottish
    • Ingredients: herring; butter
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    • Categories: Small plates - tapas, meze; Main course; Swedish
    • Ingredients: salted herring; vinegar; bay leaves; onions; black peppercorns
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    • Categories: Chutneys, pickles & relishes; Main course; German
    • Ingredients: herring; salt; white wine vinegar; black peppercorns; bay leaves; onions
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  • ISBN 10 0593037944
  • ISBN 13 9780593037942
  • Published Jun 30 1994
  • Format Paperback
  • Page Count 592
  • Language English
  • Countries United Kingdom
  • Publisher Transworld Publishers Ltd
  • Imprint Bantam Press

Publishers Text

The warm glow of embers in the hearth, a savoury broth simmering in the cooking pot, a flitch of bacon smoking in the chimney - until recently these were not nostalgic pleasures, they were the stuff of life. European peasant cookery is as much part of our heritage as our cathedrals and castles, the foundation on which all our subsequent cuisines are based. It developed locally, according to the climate and the availability of foodstuffs, changing only slightly to incorporate new ingredients as trade routes opened up. A rich oral tradition, passed down through the generations, peasant cookery offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. This book records the bedrock of European cookery and rediscovers what has been lost through over-refinement. The sixteen chapters each deal with a basic ingredient - from "Fish and Food from the Sea" and "Pork and Storehouse Meats" to "Herbs and Fungi" and "Fruits, Berries and Nuts" and each of the over 500 recipes includes suggestions for varying the dish and for appropriate accompaniments, including wine.

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