WINNER OF THE 2007 GLENFIDDICH AWARD FOR BEST COOKERY WRITER AND THE GLENFIDDICH TROPHY

There are over 500 recipes in this classic work from one of the country`s most respected food writers. First published in the 1980 and twenty years in the making but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it.
The recipes come from twenty-five countries, ranging from Ireland in the west to Roumania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables dishes, Potato dishes, Bean, 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.

"Luard is one of the greatest living food writers. Her work combines a deep knowledge of French and Spanish cooking with intelligent prose and clear, workable recipes. This may be her best book yet, bringing alive many of the forgotten food traditions of Europe. We all know about turkey for Christmas, but what about Cornish macaroons for Advent, Swedish saffron buns for December 13 and tatie-pot for Boxing Day from the Lake District." (The Times)

"...this is one of the great cook books of all time." (Tom Parker Bowles, Mail on Sunday)
"...puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness." (Matthew Fort, The Guardian Weekend)

A szerzőről:
Elisabeth Luard is the food columnist for The Oldie and a regular contributor to Waitrose Food Illustrated as well as many national newspapers. She is the author of ten cookbooks and two volumes of autobiography.