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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.
Family Life
An extraordinary and moving memoir of an unconventional, unforgettable family.
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.
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.
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...
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.
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.
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
The Old World Kitchen
“The best cookbook no one’s ever heard of.” —Mark Bittman, former New York Times food columnist “One of the great cookbooks of all time.” —The Mail on Sunday The rediscovered classic cookbook on the essentials of authentic, back-to-basics European cuisine—with over 300 recipes from 25 countries, including France, Spain, Greece, Italy, and more Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than 25 years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. Divided into 14 sections, The Old World Kitchen includes recipes for: • Vegetable Dishes • Potato Dishes • Corner Cupboard Dishes • Noodles and Dough-Based Dishes • Barnyard and Dairy • Fish and Seafood • Poultry • Small Game • Pork • Shepherd’s Meats • Beef, Reindeer, and Grilled Meats • Breads and Yeast Pastries • Sweet Dishes • The Rustic Kitchen This definitive collection of over 300 time-tested recipes from 25 European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.
