Growing up as the stepdaughter of a British diplomat, Elisabeth Luard often resided in Spanish-speaking countries, where she was introduced to the world of food. “In Uruguay, I used to go home with the cook and the maids on the weekends where people grew their own food, they killed chickens and kept a pig,” says the author, who raised her own children in rural France and other areas with rich cooking traditions. “It was very different from my mother’s household, which is where the cook was in the kitchen, and sending food into the dining room.” Those childhood experiences ignited a lifelong fascination with traditional cooking styles, and in 1980, she released “European Peasant Cookery,” based on travels to 25 countries. The book, which in the United States is called “The Old World Kitchen: The Rich Tradition of European Peasant Cooking,” was expanded and reissued last month.
Another helping of ‘Peasant Cooking’
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