The Old World Kitchen: The Rich Tradition of European Peasant Cooking [Paperback]

Elisabeth Luard (Author)

Book Description

Publication Date: September 2000

Within the ken of the kitchen, the most basic elements of history, economy, and geography are carried by hand through time; recipes are records of that transmission, keeping culture in seasoned anecdotes. Such tales, told through many generations, provide the contents of Elisabeth Luard’s compendium of European peasant cooking. The more than 500 recipes Luard has collected are emblems of parochial lore and family tradition, of common wisdom and cunning necessity, and they treat every imaginable aspect of taste and appetite. The preparations described here are, as Luard writes, “the ‘mother-recipes’ from which all European cookery springs. . . . For most of us . . . they are as integral a part of our past, and of what shapes and nourishes us today, as our literature and songs, our paintings and technology.” We couldn’t agree more.

Editorial Reviews

From Publishers Weekly

Exploring the culinary heritage of some 25 European countries, Luard offers 300 recipes that display a generous assortment of styles and flavors, organized here by basic ingredients. Italian risotto, French oatmeal soup and Spanish bean stew are characterized as "corner cupboard dishes." Dough-based fare includes Italian fusilli with chili, Bulgarian milk noodles and British steak-and-kidney pudding. Meat recipes range from small game like rabbit with beer and prunes (Belgium) to roast pork and apple sauce (England), shepherd's stew (Rumania), cottage pie (England), spit-roasted lamb (Greece) and even reindeer stew (Lapland). Seafood is also offered in a number of forms from simple grilled prawns (Spain) to bouillabaisse with sweet-pepper sauce (France). Breads, vegetable and sweet dishes round out the offerings. Cooks will note some recipes not known these days for peasant associations, as, for example, hollandaise sauce. Other recipes, like the potato-laden and entirely authentic Irish stew, may seem more curious than useful to some readers. A professionally trained cook, Luard resides in London and is a columnist of the Field. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Luard writes about the cultural and geographic influences upon European peasant cooking, and illustrates her text with appropriate recipes. Peasants usually structured their meals around "a single dominant ingredient at a single moment." The author is clearly knowledgeable about the 25 countries represented, and wants to tell all she knows. "Corner Cupboard Dishes" and "Shepherd's Meats" are particularly interesting. Instructions are conversational and over-detailed and often digress. For limited purchase. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback
• Publisher: Akadine Pr (September 2000)
• Language: English
• ISBN-10: 1888173505
• ISBN-13: 978-1888173505
• Product Dimensions: 9.9 x 7 x 1.7 inches
• Shipping Weight: 5.2 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,727,382 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

5.0 out of 5 stars An interesting and useful addition to your cookbook shelf, December 29, 2001

By A Customer

This review is from: The Old World Kitchen: The Rich Tradition of European Peasant Cooking (Hardcover)

Elisabeth Luard has written a captivating book. If you read cookbooks for pleasure, this book is simply a must-have. Ms. Luard takes both a scholarly and a very practical approach to the subject. She describes in detail the development of peasant cooking, and each recipe is prefaced with an interesting aside or personal story. Reading this book, you will learn how a foie gras is judged while still in the duck, how a pig filled a winter larder and how to choose a perfect earthenware dish for Romanian Tocana de pui (chicken pot roast).

As a practical cookbook, it is wonderful. Each recipe is clear, concise and easy to follow. Ms. Luard gives suggestions for compatible side dishes and wine, as well as what to do with leftovers. (Did I mention most recipes are meant to serve 6 or more strapping farmers?) Each recipe is followed with suggested substitions, which comes in handy when you do not have sorrel or you don't care for prunes. More than 300 recipes are included, and they come from all over Europe, from Iceland east to Scandinavia, and south to Italy, not skipping a country in between. The book is divided into sections by ingredients, which I find extremely useful. The sections are: vegetable dishes; potato dishes; corner cupboard dishes (beans and grains); pasta, noodles and dough-based dishes; barnyard and dairy; fish and food from the sea; poultry; small game; pork; shepard's meats; beef, reindeer and grilled meats; bread and pastry dishes; sweet dishes; and the rustic kitchen. The last section is a great resource on herbs, mushrooms, oils and cheeses, and how to preserve meats.

There isn't space enough to tell you how great this book is. This is, without a doubt, my all-time favorite cookbook.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Looking for Old World Recipes ? Check this one out, October 24, 2002

By 

Stephanie Manley (Houston, TX) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)    (REAL NAME)   

This review is from: The Old World Kitchen: The Rich Tradition of European Peasant Cooking (Hardcover)

I love this book. It has recipes from all over Europe. This book is very large containing about 300+ recipes. Broken down into 14 different sections this book is likely to have just what you are looking for. Each section has several different areas of recipes. For example the vegetable section is broken down into hot soups, cold soups, stews, fried and roast vegetables, boiled, stuffed, salads, mushrooms, olive snd olive oil dishes, seaweed. She takes her time with each recipe stating where it comes from, the approximate year, and sometimes additional hints and tips on the recipes.
This book is wonderful because you get to learn a bit about each culture, sometimes what they ate with a particular recipes, or when it was served. It is also nice because many of the dishes are inexpensive to prepare and make great quanities. Perfect if you are cooking for a good deal of people. While this book is currently not in print, I would urge anyone looking for recipes from the Old World to take a chance on this book.

11 of 12 people found the following review helpful:

5.0 out of 5 stars Peasant food is interesting and delicious, April 10, 2000

By 

Marian G. Gall "Spinnersilver" (Overgaard, Arizona USA) - See all my reviews

This review is from: The Old World Kitchen: The Rich Tradition of European Peasant Cooking (Paperback)

I like to read history, cookbooks, and about other cultures. Because of these interests, The Old World Kitchen is my cup of tea. The recipes are examples of peasant cooking in different countries and regions. There are lots of stews and soups. I never dreamed there were so many ways to cook potatoes. Having read most of them, it appears that they can be duplicated in western kitchens. The introductions at the beginning of each recipe are informative and interesting. The directions are clear and concise. They begin by telling what equipment you will need and what would be handy. At the end are suggestions about what can be substituted for recipe ingredients. These recipes are not diet food, but then peasants worked too hard to need to be on diets.