European Peasant Cookery
(eBook)

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Published
Grub Street Publishing, 2008.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781908117922

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Citations

APA Citation, 7th Edition (style guide)

Elisabeth Luard., & Elisabeth Luard|AUTHOR. (2008). European Peasant Cookery . Grub Street Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Elisabeth Luard and Elisabeth Luard|AUTHOR. 2008. European Peasant Cookery. Grub Street Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Elisabeth Luard and Elisabeth Luard|AUTHOR. European Peasant Cookery Grub Street Publishing, 2008.

MLA Citation, 9th Edition (style guide)

Elisabeth Luard, and Elisabeth Luard|AUTHOR. European Peasant Cookery Grub Street Publishing, 2008.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID65879623-a107-ac3b-c4e8-145db7200c89-eng
Full titleeuropean peasant cookery
Authorluard elisabeth
Grouping Categorybook
Last Update2024-04-15 19:07:55PM
Last Indexed2024-04-27 01:26:26AM

Book Cover Information

Image Sourcehoopla
First LoadedFeb 1, 2023
Last UsedAug 23, 2023

Hoopla Extract Information

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    [synopsis] => Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, 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.
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