Now in an all-singing all-dancing new edition of what was first published in 1988 as The Barricaded Larder , now retitled by publisher Anne Dolamore at Grub Street and redesigned with my own pen-and-watercolour illustrations throughout, PPP was a companion volume to European Peasant Cookery (also in print with Grub Street). As a how-to on everything you've ever needed to know about how and what your (or somebody else's) granny stocked up in summer to carry the family through the shortages of winter, the recipes were gathered throughout Europe at a time when many farming households were still largely self-sufficient. Traditions of good housekeeping are all too swiftly lost when it's easy to stock up in the supermarket. With the return to home-cooking from necessity rather than design, many of us are rediscovering the joys of putting up our own pickles, cooking up a batch of jam, filling up the cookie jar and baking our own cut-and-come-again cakes. Home-remedies are also included, as are fruit syrups old-fashioned treats treats such as fruit pastilles, butterscotch and coconut ice.
The Princess and the Pheasant (not to be confused with European Peasant Cookery) is a collection of recipes first published in The Field Magazine between (roughly) 1978 and 1986.
Elisabeth Luard's regular column in "The Field" is one of the magazine's most popular features. Now, for the first time, the acclaimed author of "European Peasant Cookery: The Rich Tradition" has gathered together a selection of those pieces, illustrated with her own exquisite line drawings, to present an eclectic and quite individual blend of food, history and travel writing. In recipes ranging from Moroccan salted lemons and pickled peaches to sauté of partridges with watercress sauce and an unforgettable ecumenical Simnel cake, Elisabeth Luard brings alive her intimate knowledge of the European culinary heritage. "The Princess and the Pheasant" is a wholly delightful celebration of the very best of food and wine writing destined to take its place alongside such classics of the genre as Elizabeth David's "An Omelette and a Glass of Wine". A lifelong student of the history of cooking, Elisabeth Luard has lived abroad for long periods, notably in France, Spain and Italy.
Country House Cookery Book
Describes menus and meals served at English country houses, and shares traditional recipes for soups, vegetables, meat, fish, game, poultry, salads, and desserts