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".

Family Life: Birth, Death and the Whole Damn Thing

Biographies & Memoirs

Luard, Elizabeth

Community & Culture

Transworld Pub

European Festival Cooking

Cookbooks, Food & Wine

Transworld Publishers, Ltd

There's plenty more to domestic life than simply stirring up a stew. If the kitchen is the heart of the home, it is in the kitchen that we know exactly who we are - and what makes us different from other people. This book explores that difference. Using material drawn from diaries, notebooks and sketchesbooks, which Elisabeth Luard has kept over the years, she takes the reader into the kitchens of the peasant housewives of Eastern Europe, give us a flavour of life above the Arctic Circle, create the aromas of the souks of Istanbul, Jerusalem and Marrakech, and explore the wild with the indigenous inhabitants of New Zealand and Australia. Along the way she looks for answers to universal questions. What exactly is it that makes us know who we are and where we come from? Why do we refer to our neighbours by the foods they eat? Why do we welcome strangers by inviting them to break bread with us - and mistrust them a little if they refuse? How can a Bosnian housewife tell her neighbour is a Croatian by the scent of her stew? This title is a companion volume to, and follows the format of "Family Life".

Still life

Memoirs

BANTAM PRESS

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 turrón 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 worldwide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

Preserving, Potting and Pickling: Food from the storecupboards of Europe

Canning & Preserving

Grub Street Cookery

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Books by Luard, Elizabeth