European Peasant Cookery 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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    • Categories: Stews & one-pot meals; Main course; Basque
    • Ingredients: tuna; Spanish onions; garlic; tomatoes; green peppers; red peppers; potatoes; ground cayenne pepper
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    • Categories: Soups; Belgian
    • 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 1904010504
  • ISBN 13 9781904010500
  • Published Aug 31 2004
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

First published in the 1980s, there are over 500 recipes in this collection, and Elisabeth Luard has now revisited it to revise, expand and update it. The recipes come from 25 countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This compendium covers vegetable 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 scrupulous attention to detail and authenticity, the recipes are peppered with anecdotes and little known facts about local history and folklore.

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