European Peasant Cookery
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Elisabeth Luard's experience of peasant life in Spain in the 1960s inspired her to gather these 500 recipes from around Europe. Peasant food relies on the seasons and often features a single ingredient - Luard reflects this in chapters on fish, poultry, pork, beans, fungi, breads, potatoes and sweets. Peppered with anecdote, local history and folklore, the book reveals rural traditions that remain as relevant in today's challenging times as when the book was first written.