Elisabeth Luard (7)

European Festival Food

ISBN: 9781906502454

Author: Elisabeth Luard    Publisher: Grub Street

Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals. From...


Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals. 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.


Pages: 544


Dimensions: 185 x 246 mm


Publication Date: 30-09-2009


$69.99
Tapas: Classic Small Dishes from Spain

ISBN: 9781908117021

Author: Elisabeth Luard    Publisher: Grub Street

Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly deliciou...


Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion - such as spring, summer, autumn and winter parties, children's tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community. Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her fifteen years spent living in Spain provided the experience and inspiration for this book. Her acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. 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. She is the food columnist for The Oldie" and a contributing editor to "Waitrose Food Illustrated" as well as many national newspapers such as "The Scotsman"."


Pages: 176


Dimensions: 129 x 198 mm


Publication Date: 05-09-2011


$45.00
Seasonal European Dishes

ISBN: 9781908117434

Author: Elisabeth Luard    Publisher: Grub Street

From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of traditional feasts and festival...


From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of traditional feasts and festivals and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookery book, Seasonal European Dishes (originally published uner the title of 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.


Bind: paperback


Pages: 344


Dimensions: 185 x 246 mm


Publication Date: 22-03-2013


$39.99
Tapas : Classic Dishes From Spain

ISBN: 9781910690345

Author: Elisabeth Luard    Publisher: Grub Street

Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicio...


Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, chicory and blue cheese, mushrooms with garlic and rosemary, broad beans with ham, tortilla, pickled sardines, lamb ribs with paprika, beef in red wine, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion – such as spring, summer, autumn and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community.


Bind: paperback


Pages: 176


Dimensions: 129 x 198 mm


Publication Date: 20-03-2017


$24.99
The Flavours of Andalucia

ISBN: 9781910690482

Author: Elisabeth Luard    Publisher: Grub Street

Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia’s eight provi...


Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia’s eight provinces in turn to provide a personal, geographical and culinary survey of the area. It shows how the land itself and historical events have influenced the culinary tradition of the region, with its intriguing combination of hearty peasant fare and the delicate seasonings that are a legacy of the 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. The author lived in the area for several years. Her personal reminiscences are interwoven with a wealth of cultural and historical information, and the text is accompanied by the author’s own watercolours of dishes, places and scenes of Andalucian life.


Bind: hardback


Pages: 160


Dimensions: 170 x 240 mm


Publication Date: 20-08-2017


$49.99
Preserving Potting and Pickling

ISBN: 9781911621386

Author: Elisabeth Luard    Publisher: Grub Street

For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protec...


For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.


Bind: hardback


Pages: 320


Dimensions: 170 x 240 mm


Publication Date: 24-04-2020


$69.99
DUE > 30th Jun 2020
Cookstrip : Around The World in 80 Recipes

ISBN: 9781911667070

Author: Elisabeth Luard    Publisher: Grub Street

It’s fun, it’s friendly, it’s practical, it’s a recipe-book in pictorial storyboard design with stories, for everyone who wants to know how everyday dis...


It’s fun, it’s friendly, it’s practical, it’s a recipe-book in pictorial storyboard design with stories, for everyone who wants to know how everyday dishes are prepared in their land of origin. Some of the dishes will be familiar, others less so – but all are the everyday dishes we cook to remember who we are, the ones we carry with us, if only in memory, wherever we go. Ingredients might have to replaced, methods adapted, but the spirit remains. Each storyboard – which is really what these cartoons are – is accompanied by Elisabeth Luard’s own memories of when and where and with whom she gathered the recipe. There are basic culinary processes – bread, polenta, steamed rice, tomato sauce, egg-custard – plus suggestions for related dishes using the mother-recipe, as well as over 60 international classics. Elisabeth says of her selection .. ‘Personal experience dictated my choice. I learned how to salt salmon as they do in Norway from a farming family north of the Arctic Circle while researching my first cookbook, European Peasant Cookery. Chilli-spiked quesadillas were my favourite market-food when I was not yet married and working in Mexico City. A recipe for Boston Chowder was gathered during a memorable evening in the company of Julia Child when I was invited to address her group of Boston Culinary Historians. Florida crab cakes were the by-product of a visit to the Everglades with my sketchbook in search of alligators and overwintering spoonbills. The recipes are as authentic as personal experience can make them. Always remembering that there’s no such thing as absolute authenticity, no dish that can’t be improved by a pinch of this or a drop of that: everyone has their own way of doing things, nothing is set in stone – there’s the joy of cooking.’


Bind: hardback


Pages: 176


Dimensions: 197 x 275 mm


Publication Date: 31-10-2021


$45.00
DUE > 31st Jan 2022
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