The Old World Kitchen: The Rich Tradition of European Peasant Cooking

This is a great cookbook if you like a little history with your recipes. Mainly I am writing this to let people know that Akadine Press went out of business in May, 2006 so if you want a copy and I recommend it, you'll have to go the used book route.

I love this book. It has recipes from all over Europe. This book is very large containing about 300+ recipes. Broken down into 14 different sections this book is likely to have just what you are looking for. Each section has several different areas of recipes. For example the vegetable section is broken down into hot soups, cold soups, stews, fried and roast vegetables, boiled, stuffed, salads, mushrooms, olive snd olive oil dishes, seaweed. She takes her time with each recipe stating where it comes from, the approximate year, and sometimes additional hints and tips on the recipes. This book is wonderful because you get to learn a bit about each culture, sometimes what they ate with a particular recipes, or when it was served. It is also nice because many of the dishes are inexpensive to prepare and make great quanities. Perfect if you are cooking for a good deal of people. While this book is currently not in print, I would urge anyone looking for recipes from the Old World to take a chance on this book.

Elisabeth Luard has written a captivating book. If you read cookbooks for pleasure, this book is simply a must-have. Ms. Luard takes both a scholarly and a very practical approach to the subject. She describes in detail the development of peasant cooking, and each recipe is prefaced with an interesting aside or personal story. Reading this book, you will learn how a foie gras is judged while still in the duck, how a pig filled a winter larder and how to choose a perfect earthenware dish for Romanian Tocana de pui (chicken pot roast).As a practical cookbook, it is wonderful. Each recipe is clear, concise and easy to follow. Ms. Luard gives suggestions for compatible side dishes and wine, as well as what to do with leftovers. (Did I mention most recipes are meant to serve 6 or more strapping farmers?) Each recipe is followed with suggested substitions, which comes in handy when you do not have sorrel or you don't care for prunes. More than 300 recipes are included, and they come from all over Europe, from Iceland east to Scandinavia, and south to Italy, not skipping a country in between. The book is divided into sections by ingredients, which I find extremely useful. The sections are: vegetable dishes; potato dishes; corner cupboard dishes (beans and grains); pasta, noodles and dough-based dishes; barnyard and dairy; fish and food from the sea; poultry; small game; pork; shepard's meats; beef, reindeer and grilled meats; bread and pastry dishes; sweet dishes; and the rustic kitchen. The last section is a great resource on herbs, mushrooms, oils and cheeses, and how to preserve meats. There isn't space enough to tell you how great this book is. This is, without a doubt, my all-time favorite cookbook.

I like to read history, cookbooks, and about other cultures. Because of these interests, The Old World Kitchen is my cup of tea. The recipes are examples of peasant cooking in different countries and regions. There are lots of stews and soups. I never dreamed there were so many ways to cook potatoes. Having read most of them, it appears that they can be duplicated in western kitchens. The introductions at the beginning of each recipe are informative and interesting. The directions are clear and concise. They begin by telling what equipment you will need and what would be handy. At the end are suggestions about what can be substituted for recipe ingredients. These recipes are not diet food, but then peasants worked too hard to need to be on diets.

The Old World Kitehcn by Elisabeth Luard is currently (March, 1999) available from Akadine Press.