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Family Life
An extraordinary and moving memoir of an unconventional, unforgettable family.
European Peasant Cookery
There are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition.
Squirrel Pie (and Other Stories)
Illustrated with Elisabeth's own beautiful black-and-white line drawings, Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie)
My Life as a Wife
A story of laughter and hope as well as sadness - the healing power of children, the comfort of the kitchen table, the delight of good food and the simple joy of making life work - written by a woman of spirit.
A Cook's Year in a Welsh Farmhouse
In an old farmhouse on the slopes of a mountain lying between Tregaron and Aberystwyth, Elisabeth Luard brings the produce of the land into her kitchen and turns it into delicious food. This book is her response to the changes she sees in her garden and the surrounding countryside throughout the seasons, with distinctive recipes at the end of each month's chapter. It is the story of a year spent planting and picking in the garden, roaming the countryside with her grandchildren and introducing them to the pleasures of rural living. Elisabeth's cooking is rooted in the culture of the Mediterranean where she once lived, as well as being inspired by traditional Welsh recipes and by her own garde...
Sacred Food
"Sacred Food" explores the dishes that are traditionally served at significant moments in human life--birth, puberty, courtship, betrothal and marriage, death, burial, and remembrance--and unravels why and how humans celebrate with food. 40+ recipes. Photos.
Still Life
Using material drawn from diaries and sketchbooks, this book follows Elisabeth Luard as she journeys through the kitchens of the peasant housewives of Eastern Europe. Luard asks such questions as: what exactly is it that makes us know who we are? The book is also interspersed with recipes.
The Flavours of Andalucia
Capture the vibrant flavors of southern Spain with this award-winning cookbook featuring recipes from each of Andalucia’s 8 provinces. Acclaimed food writer Elisabeth Luard offers a personal, geographical and culinary tour of Andalucia in this beautifully illustrated cookbook. Along with mouthwatering recipes, Luard describes how the geography and history of the region have influenced its culinary traditions—and intriguing combination of hearty peasant fare and delicate seasonings that are a legacy of Moorish invasions. Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaén, pork and beans with chard from Seville and chickpea and wheat soup from Almería, reflect this diversity. Having lived in the area for several years, Luard interweaves personal memories with a wealth of cultural and historical information. The text is accompanied by the author's own watercolors of dishes and scenes of Andalucian life. Winner of the Glenfiddich Award for Best Food Book
Truffles
Capturing the essence of truffle's almost magical power, this book shows the reader on how to get the very best from truffles. Illustrated with John Heseltine's specially commissioned photographs, it not only provides a collection of authentic regional and classic recipes, but also includes a gazetteer of the places where truffles are to be found.
Classic French Cooking
Written by the prize-winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime's learning. In this she book brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader and easy entry into the world of regional French cuisine and many hours of enjoyable creativity in the kitchen.
