Elisabeth Luard’s Followers (25)

Elisabeth Luard

Born

The United Kingdom

Website

http://elisabethluard.com/

Twitter

elisabethluard

Genre

Cookbooks, Memoir, Fiction

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Elisabeth Luard is an award-winning food-writer, journalist and broadcaster who often illustrates her own work. Her most recent cookbook, A Cook's Year in a Welsh Kitchen with photography by Clare Richardson, was published by Bloomsbury in 2010. Previous books include European Peasant Cookery (US The Old World Kitchen), Festival Food and Tapas, all of which are in print with Grub Street. Others include Classic Spanish and Soups (Octopus), The Latin American Kitchen, The Food of Spain and Portugal and Food Adventures: Introducing your Child to Flavours around the World (Kyle Cathie) - written with daughter-in-law Frances Boswell, and Truffles (Frances Lincoln). She is currently Trustee Director of The Oxford Symposium on Food and Cookery, co ...more

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Elisabeth Luard’s books

Average rating: 3.99 · 816 ratings · 98 reviews · 58 distinct works • Similar authors

	The Old World Kitchen: The Rich Tradition of European Peasant Cooking 4.29 avg rating — 228 ratings — published 1986 — 17 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Family Life: Birth, Death and the Whole Damn Thing 3.97 avg rating — 116 ratings — published 1996 — 11 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Squirrel Pie and Other Stories 3.66 avg rating — 68 ratings — published 2016 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	My Life as a Wife 3.91 avg rating — 43 ratings — published 2008 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	A Cook's Year in a Welsh Farmhouse 4.33 avg rating — 27 ratings — published 2011	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Still life 3.71 avg rating — 21 ratings — published 2013 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Food of Spain and Portugal: A Regional Celebration 3.67 avg rating — 18 ratings — published 2004 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Sacred Food: Cooking for Spiritual Nourishment 4.64 avg rating — 14 ratings — published 2001 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Classic French Cooking: Recipes for Mastering the French Kitchen 4.23 avg rating — 13 ratings — published 2004 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	European Festival Food 3.93 avg rating — 14 ratings — published 1990 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Elisabeth Luard (?)

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

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“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

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“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

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Elisabeth Luard’s Followers (25)

Elisabeth Luard

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Elisabeth Luard’s books