European Peasant Cookery: The Rich Tradition 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 this book

  • Eat Your Books

    Published in the US as "The Old World Kitchen: The Rich Tradition of European Peasant Cooking."

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 0593010442
  • ISBN 13 9780593010440
  • Published Oct 16 1986
  • Format Hardcover
  • Page Count 592
  • Language English
  • Countries United Kingdom
  • Publisher Transworld Publishers
  • Imprint Corgi

Publishers Text

European Peasant Cookery collects together more than 500 seasonal and local recipes as prepared by an independent rural population whose culinary habit is dictated by latitude, climate and access to trade-routes. Recipes were gathered over thirty years of living and cooking and travelling in remote places, and the pen-and-ink illustrations are by the author.

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. This enormous compendium covers Vegetables dishes; Potato dishes; Beans, Lentils, Polenta and Cornmeal; Rice, Pasta and Noodles; Eggs; Milk and Cheeses; Fish; Poultry; Small Game; Pork; Shepherd’s Meats; Beef; Breads and Yeast Pastries; Sweet Dishes; Herbs; Mushrooms and Fungi; Oils; and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard’s cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

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