European Festival Food by Elisabeth Luard

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    • Categories: Pies, tarts & pastries; Afternoon tea; Winter; Cooking ahead; Christmas; English
    • Ingredients: plain flour; lemons; nutmeg; currants; mixed spice (UK); caster sugar; butter; eggs; lard
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    • Categories: Pies, tarts & pastries; Afternoon tea; Winter; Cooking ahead; Christmas; English
    • Ingredients: plain flour; lemons; nutmeg; currants; mixed spice (UK); caster sugar; clotted cream
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Cooking ahead; Christmas; English
    • Ingredients: self-raising flour; mixed spice (UK); butter; soft brown sugar
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Christmas; English
    • Ingredients: caster sugar; almond essence; rice papers; ground almonds; egg whites; flaked almonds
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Cooking ahead; Christmas; Dutch
    • Ingredients: self-raising flour; butter; ground cloves; ground almonds; soft brown sugar; cardamom seeds; ground cinnamon; eggs
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    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; Winter; Christmas; German
    • Ingredients: self-raising flour; honey; ground almonds; eggs; soft brown sugar; ground cinnamon; mixed candied peel; kirsch; icing sugar
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    • Categories: Pies, tarts & pastries; Afternoon tea; Snacks; Winter; Christmas; Dutch
    • Ingredients: plain flour; butter; egg whites; almonds
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    • Categories: Bread & buns, sweet; Afternoon tea; Winter; Christmas; German
    • Ingredients: plain flour; eggs; fresh yeast; lemons; raisins
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    • Categories: Bread & buns, sweet; Afternoon tea; Winter; Christmas; Swedish
    • Ingredients: saffron; milk; butter; almonds; strong white flour; fresh yeast; eggs; sugar; currants; slivered almonds
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Cooking ahead; Christmas; Swedish
    • Ingredients: treacle; brown sugar; lemons; double cream; ground ginger; plain flour
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    • Categories: Cocktails / drinks (with alcohol); Winter; Christmas; Swedish
    • Ingredients: aquavit; cardamom pods; oranges; cinnamon sticks; claret wine; whole cloves; dried figs; lump sugar; blanched almonds; raisins
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    • Categories: Main course; Small plates - tapas, meze; Winter; Christmas; Swedish
    • Ingredients: potatoes; onions; chives; sour cream; pickled herring; dill sprigs; hard-boiled eggs
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    • Categories: Soups; Main course; Winter; Cooking ahead; Christmas; Cooking for a crowd; Swedish
    • Ingredients: salt-cured ham; black peppercorns; onions; carrots; celery; leeks; bay leaves; light beer; egg whites; mustard powder; breadcrumbs
    • Accompaniments: Cream-simmered dilled potatoes (Stuvad potatis)
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    • Categories: Rice dishes; Appetizers / starters; Winter; Christmas; Swedish
    • Ingredients: round-grain rice; milk; ground almonds; cream; lemons; blanched almonds; ground cinnamon
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    • Categories: Pies, tarts & pastries; Afternoon tea; Dessert; Winter; Cooking ahead; Christmas; Finnish
    • Ingredients: prunes; whole cloves; cinnamon sticks; plain flour; butter
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    • Categories: Soups; Dessert; Winter; Christmas; Finnish
    • Ingredients: prunes; cinnamon sticks; semolina; lemons; ground cinnamon; whipped cream; toasted flaked almonds
    • Accompaniments: Christmas butter-bread plait (Joululeipä)
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    • Categories: Cakes, large; Dessert; Winter; Cooking ahead; Christmas; Norwegian
    • Ingredients: almonds; caster sugar; egg whites
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Cooking ahead; Christmas; Swedish
    • Ingredients: dark treacle; eggs; plain flour; ground cloves; ground cinnamon; lemons; butter; sugar; ground ginger
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Winter; Cooking ahead; Christmas; Swedish
    • Ingredients: butter; plain flour; sugar; brandy
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    • Categories: Fried doughs; Dessert; Winter; Christmas; Swedish
    • Ingredients: plain flour; egg yolks; ground cinnamon; lemons; caster sugar; brandy; fat of your choice
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    • Categories: Sauces for fish; Main course; Winter; Christmas; German
    • Ingredients: whole carp; leeks; celeriac; lemons; carrots; onions; parsley; whole cloves; bay leaves; brown ale; blanched almonds; raisins; toasted flaked almonds; spiced cake
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    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea; Winter; Christmas; German
    • Ingredients: plain flour; milk; yeast; poppy seeds; butter; mixed candied peel; almonds; egg yolks; sultanas; brandy; icing sugar
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    • Categories: Pasta, doughs & sauces; Soups; Appetizers / starters; Winter; Christmas; German
    • Ingredients: boiling fowl; celery; leeks; black peppercorns; beef bones; carrots; onions; whole cloves; white flour; eggs; parsley
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Notes about this book

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Notes about Recipes in this book

  • Gull's eggs with mustard sauce

    • mjes on September 23, 2021

      Imagine my local chain supermarket was fresh out of gulls' eggs -- no, I wasn't foolish enough to search for them. Instead I searched for duck eggs. The sauce is very nice on the hard-boiled eggs. The suggested accompaniment of black bread was an inspired choice.

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  • ISBN 10 1906502455
  • ISBN 13 9781906502454
  • Linked ISBNs
  • Published Sep 30 2009
  • Format Hardcover
  • Page Count 544
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals--their high days and holidays, their harvests, their births, weddings and funerals. At Christmas and New Year and Easter, and at the pagan festivals that preceded them, people ate the dishes sanctified by custom for those occasions. The best local produce was served at these feasts but often with the extra savor of the unfamiliar: exotic spices in cold northern countries, fish from icy Atlantic waters in the sunny south.

Ritual and ceremony, some of it very ancient, accompanied the food. From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of these traditional feasts and festivals, many of which she has experienced first hand, and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookery book, European Festival Food is 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.

Starting with December the book is organized according to the months of the year and so it importantly also reminds us of the cycle of seasonality that is now once again regarded as the natural and much more enjoyable way to shop and eat. Elisabeth Luard is an award-winning food-writer and a winner of the much coveted Glenfiddich Trophy. In the judges' estimation, ‘in addition to scooping the much coveted Glenfiddich Trophy, Elisabeth Luard was named best Cookery Writer for her recipes in The Oldie. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture and everyday life, makes her one of the most individual and distinctive food writers of all time.’ In the 90s she covered regional cooking in Britain for Country Living and was the food-columnist of The Scotsman and The Telegraph. She is the food columnist for The Oldie and a contributing editor to Waitrose Food Illustrated as well as many national newspapers.



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