Preserving, Potting and Pickling

Food from the Storecupboards of Europe

Elisabeth Luard

£25.00

For centuries the storecupboard was the most important feature in every European castle, house or hovel. 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 fungi.

Format: Hardback
Extent: 320 pages
Dimensions: 240 x 170mm
ISBN: 978-1-911621-38-6.
Categories: , .
Publication Date: 30 April 2020

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 fungi. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas.  There are recipes for storable treats like French pain d’épices (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. Proving once and for all that fast food need not be junk food, Elisabeth Luard again enchants her world-wide audience with an enthusiastic celebra­tion of good food and good husbandry.  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.

Elisabeth Luard is an award-winning food writer and a winner of the much coveted

Glenfiddich Trophy. She is one of the most highly respected cookery writers in Britain today, and a leading authority 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

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