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Preserving, Potting and Pickling by Elisabeth Luard (Hardback)
£25.00
Available
Product Ref. (e.g. ISBN, SKU)
9781911621386
Published:
30 Apr 2020
Format:
Hardback
Number of pages:
336 pages
Dimensions:
240x170x32mm
Weight:
0.823kgs
Author:
Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.
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 world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.
About the Author: Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection. She is the food columnist for The Oldie and a contributing editor to Waitrose Food Illustrated as well as many national newspapers such as The Scotsman. 'Luard's writing is elegant and her food is always excellent.' The Times
| Number of pages | 336 |
|---|
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| First Item | 2 Items & Over | |
|---|---|---|
| UK | £3.75 | £5.00 |
| EU | £15.00 | £30.00 |
| USA & Canada | £30.00 | £50.00 |
| Rest of the World | £45.00 | £60.00 |
| Collect in Store | free | free |
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