Elisabeth Luard > Quotes

“A person needs a little spice in winter…”
― Elisabeth Luard, A Cook's Year in a Welsh Farmhouse

“My own preference is for a diet where meat is included, but sparingly and mostly preserved rather than fresh ¬– and here too I find my habits not so different from those of my neighbors. The Welsh cawl (a slow-cooked soup-stew, much like the French pot-au-feu), when traditionally prepared in farmhouses, includes cured meat from the household pig – dry-salted or from the brine pot – for flavor rather than substance.”
― Elisabeth Luard, A Cook's Year in a Welsh Farmhouse

“The secret of a good green soup lies in shredding the cabbage element (any of the dark-leaved brassicas) as finely as possible so that it cooks quickly without losing its fresh flavor comma bright color and chewy texture.”
― Elisabeth Luard, A Cook's Year in a Welsh Farmhouse

“One man's weed is another woman's wildflower, I reflect, as I wield the rake and count the creatures displaced by the mowing.”
― Elisabeth Luard, A Cook's Year in a Welsh Farmhouse