European Peasant Cookery by Elisabeth Luard

  • Provençal fish soup (Bouillabaisse) (page 17)

    from European Peasant Cookery (Revised) European Peasant Cookery (Revised) by Elisabeth Luard

    • 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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  • 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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