Taste Of Country

LUARD, Elisabeth

RANDOM HOUSE UK

Vegetable Soups (Master Chefs Classics)

Cookbooks, Food & Wine

Vegetarian & Vegan

Weidenfeld Nicolson Illustrate

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 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 Roumania 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 is the author of ten cookbooks and two volumes of autobiography.

European Peasant Cookery

Cooking by Ingredient

Transworld Publishers, Ltd

An award-winning food writer presents a collection of recipes, culled from her years of travel and research, many of them spent living in rural France, Spain and Italy, that provide a social history of the people and culture from which they all come.

The Old World Kitchen: The Rich Tradition of European Peasant Cooking

Bantam]

The Old World Kitchen (1st Trade Paperback Edition)

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 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 Roumania 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 is the author of ten cookbooks and two volumes of autobiography.

The Barricaded Larder

BANTAM PRESS

Elisabeth Luard's regular column in "The Field" is one of the magazine's most popular features. Now, for the first time, the acclaimed author of "European Peasant Cookery: The Rich Tradition" has gathered together a selection of those pieces, illustrated with her own exquisite line drawings, to present an eclectic and quite individual blend of food, history and travel writing. In recipes ranging from Moroccan salted lemons and pickled peaches to sauté of partridges with watercress sauce and an unforgettable ecumenical Simnel cake, Elisabeth Luard brings alive her intimate knowledge of the European culinary heritage. "The Princess and the Pheasant" is a wholly delightful celebration of the very best of food and wine writing destined to take its place alongside such classics of the genre as Elizabeth David's "An Omelette and a Glass of Wine". A lifelong student of the history of cooking, Elisabeth Luard has lived abroad for long periods, notably in France, Spain and Italy. She is married to the writer Nicholas Luard and has four grown-up children.

The Princess and the Pheasant: And Other Recipes

Physical description: x, 307p : ill ; 25cm. Notes: Includes index. Summary: Food - meals eaten together in many different places and circumstances - is the common thread of this book whose underlying idea is that the family at the table is the source of its strength. The book recounts the Luard family's life in a cork-oak forest in southern Spain, a snow-bound farmhouse in Languedoc or a sheep-farm in Northamptonshire. Containing anecdote, humour and curious food-lore, this book is written by the author of "European Festival Food" and "The Barricaded Larder". Elizabeth Luard features in a TV series based upon her book "European Peasant Cookery". Subjects: Luard, Elisabeth. Food writers - Great Britain - Biography. Families. Cookery. Biography & autobiography: historical, political & military. Genre: Biography. Illustrated text.

Family Life : Birth, Death and the Whole Damn Thing

Biographies & Memoirs

The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Elisabeth Luard is an award-winning food-writer, journalist and broadcaster, and a renowned authority on authentic Spanish cooking. Why not fill your home with the heady aromas and bold flavours of the Spanish kitchen, with delicious recipes passed down from generation to generation. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Spanish food. Discover the art of achieving fresh and vibrant flavours through seamless, yet exquisite techniques that define Spanish cooking. These recipes are organised into five chapters: Chapter 1: Tapas Chilli-roasted Chickpeas; Chicken Croquettes; White Gazpacho Chapter 2: Meats & Poultry Breaded Escalopes; Mincemeat with Saffron and Raisins; Quail with Parsley and Garlic Sauce Chapter 3: Fish & Shellfish Seafood Paella; Cuttlefish with Broad Beans; Swordfish Steaks with Garlic Sauce Chapter 4: Vegetables & Accompaniments Braised Aubergines; Grilled Asparagus with Parsley Salsa; Flageolets with Chorizo Chapter 5: Desserts & Cakes Custard Fritters; Spiced Almond Shortbreads; Madeira Cake with Olive Oil With stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Spanish cuisine. From the secret to the best Patatas Bravas to timeless dishes such as Gazpacho and Tortilla Española, this Spanish cookbook will help you recreate a classic feast at home. Discover the joy of Spanish cooking with Elisabeth Luard's Classic Spanish Recipes.

Classic Spanish Recipes: 75 Signature Dishes

Hamlyn

See the best price to sell, buy, or rent books by LUARD, Elisabeth. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by LUARD, Elisabeth

See the best price to sell, buy, or rent books by LUARD, Elisabeth. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Taste Of Country

Vegetable Soups (Master Chefs Classics)

European Peasant Cookery

The Old World Kitchen: The Rich Tradition of European Peasant Cooking

The Old World Kitchen (1st Trade Paperback Edition)

European Peasant Cookery

The Barricaded Larder

The Princess and the Pheasant: And Other Recipes

Family Life : Birth, Death and the Whole Damn Thing

Classic Spanish Recipes: 75 Signature Dishes