European Peasant Cookery (Revised) 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 1904943365
  • ISBN 13 9781904943365
  • Linked ISBNs
  • Published Oct 31 2007
  • Format Paperback
  • Page Count 544
  • Language English
  • Edition Rev. and expanded ed
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

There are over 500 recipes in this classic work from one of the country’s most respected food writers.

First published in the 1980's and twenty years in the making but unavailable for many years, Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it.

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, Bean, 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.

Elisabeth Luard is the author of ten cookbooks and two volumes of autobiography.



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