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You need to buy this book twice - once to read and once to cook from - both worthwhile purchases --The Bookseller
This is literature, with food as its vehicle. Its not a dry and worthy textbook but a thoroughly accessible good read. A book for bedtime as well as the kitchen ... Its a gem of a volume that offers seasonal recipes which have stood the test of time. They are a marvellous collection. --Mostly Food Journal
I loved the reissued European Festival Food by Elisabeth Luard which has provided me with plenty of seasonal inspiration. --Catherine Phipps, The Guardian
Magnificent ... a treasure trove of food lore. --Bee Wilson, The Telegraph
Luard is one of the greatest living food writers. This may be her best book yet. --The Times
Highly Recommended ... warm and immensely readable. --The Glasgow Herald
Reseña del editor
Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals - their high days and holidays, their harvests, their births, weddings and funerals. At Christmas and New Year and Easter, and at the pagan festivals that preceded them, people ate the dishes sanctified by custom for those occasions. The best local produce was served at these feasts but often with the extra savor of the unfamiliar: exotic spices in cold northern countries, fish from icy Atlantic waters in the sunny south. Ritual and ceremony, some of it very ancient, accompanied the food. From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of these traditional feasts and festivals, many of which she has experienced first hand, and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookery book, "European Festival Food" is written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Starting with December the book is organized according to the months of the year and so it importantly also reminds us of the cycle of seasonality that is now once again regarded as the natural and much more enjoyable way to shop and eat.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialGrub Street Publishing
- Año de publicación2009
- ISBN 10 1906502455
- ISBN 13 9781906502454
- EncuadernaciónTapa dura
- Número de páginas544
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European Festival Food
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Grub Street Cookery, 2010
ISBN 10: 1906502455
ISBN 13: 9781906502454
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European Festival Food
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Grub Street, 2009
ISBN 10: 1906502455
ISBN 13: 9781906502454
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European Festival Food. New edition
Publicado por
London: Grub Street, 2009
ISBN 10: 1906502455
ISBN 13: 9781906502454
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Librería: RightWayUp Books, Woodbridge, SUFFO, Reino Unido
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Hardcover. Condición: Very Good. Luard, Elisabeth. European Festival Food. New edition. London: Grub Street, 2009. Hardback, VG+. Illustrated yellow boards, with a couple of slight marks and smudges; red lettering to front, spine and reverse. Binding strong and tight. Yellow endpapers. 335pp., organised by month. Title page and section headings in yellow. Unusually for a recipe book, there are no illustrations. Contents clean and bright. Elisabeth Luard née Longmore is a food writer, artist and broadcaster. She is the chair of the Oxford Symposium on Food and Cookery. She was born in 1942, shortly before her father Richard Longmore was killed in action as wing commander of CXX squadron while engaging U-539. Her mother, Millicent Baron, remarried a diplomat who took her to his postings in Uruguay, Spain and Mexico. She worked at the satirical magazine Private Eye where she met and married the proprietor, Nicholas Luard, in 1962. RightWayUp Books aims to provide accurate and detailed descriptions. All images are of the actual book for sale - no stock images are ever used. Thank you for looking at this listing. Nº de ref. del artículo: ABE-1657576628456
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European Festival Food
Publicado por
Grub Street Cookery, 2010
ISBN 10: 1906502455
ISBN 13: 9781906502454
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Librería: Ergodebooks, Houston, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Good. Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals - their high days and holidays, their harvests, their births, weddings and funerals. At Christmas and New Year and Easter, and at the pagan festivals that preceded them, people ate the dishes sanctified by custom for those occasions. The best local produce was served at these feasts but often with the extra savor of the unfamiliar: exotic spices in cold northern countries, fish from icy Atlantic waters in the sunny south.Ritual and ceremony, some of it very ancient, accompanied the food. From all over Europe from Scotland to the Mediterranean, from Hungary to Cornwall, Elisabeth Luard has collected descriptions of these traditional feasts and festivals, many of which she has experienced first hand, and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookery book, European Festival Food is written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luards cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.Starting with December the book is organized according to the months of the year and so it importantly also reminds us of the cycle of seasonality that is now once again regarded as the natural and much more enjoyable way to shop and eat. Elisabeth Luard is an award-winning food-writer and a winner of the much coveted Glenfiddich Trophy. In the judges' estimation, in addition to scooping the much coveted Glenfiddich Trophy, Elisabeth Luard was named best Cookery Writer for her recipes in The Oldie. Elisabeth's seemingly effortless style of writing, self-drawn illustrations and understanding of the way in which ordinary people's cooking reflects their history, culture and everyday life, makes her one of the most individual and distinctive food writers of all time. In the 90s she covered regional cooking in Britain for Country Living and was the food-columnist of The Scotsman and The Telegraph. She is the food columnist for The Oldie and a contributing editor to Waitrose Food Illustrated as well as many national newspapers. Nº de ref. del artículo: SONG1906502455
Cantidad disponible: 1 disponibles
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European Festival Food
Librería: GoldenWavesOfBooks, Fayetteville, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: new. New. Fast Shipping and good customer service. Nº de ref. del artículo: Holz_New_1906502455
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European Festival Food
Publicado por
Grub Street Cookery, 2010
ISBN 10: 1906502455
ISBN 13: 9781906502454
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Librería: Toscana Books, AUSTIN, TX, Estados Unidos de America
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Hardcover. Condición: very good. Purchase pre-owned books for prompt service and customer satisfaction. Nº de ref. del artículo: UnScanned1906502455
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European Festival Food
Librería: Campbell Bookstore, Austin, TX, Estados Unidos de America
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Condición: new. Nº de ref. del artículo: NewCamp1906502455
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European Festival Food
Librería: GoldBooks, Denver, CO, Estados Unidos de America
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Hardcover. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: think1906502455
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European Festival Food
Librería: Big Bill's Books, Wimberley, TX, Estados Unidos de America
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Hardcover. Condición: new. Brand New Copy. Nº de ref. del artículo: BBB_new1906502455
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European Festival Food
Librería: Wizard Books, Long Beach, CA, Estados Unidos de America
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Hardcover. Condición: new. New. Nº de ref. del artículo: Wizard1906502455
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