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The old world kitchen : the rich tradition of European peasant cooking

Author: Elisabeth Luard
Publisher: Toronto ; New York : Bantam Books, 1987.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
The timeless tradition of the European peasant past is brought to life in more than 300 carefully selected recipes featuring authentic culinary delights from many countries.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Elisabeth Luard
ISBN: 0553052195 9780553052190
OCLC Number: 15696264
Description: xxi, 538 pages ; 26 cm
Contents: Recipes include: Spinach Pasta with Anchovy sauce, Spinach Ricotta Ravioli, Ravioli with meat, Fettucine with pesto, Farfalle with Chicken Livers, Fusilli with Chili, Macaroni with Cheese and Ham, Noodle Barley * Tarhonya, Milk Noodles * Trahana, Porridge Noodles * Trahana, Noodle dough Turnovers * Schlick Krapfen (Austria), Steak and Kidney Pudding (England), Potato and Bacon Dumplings *Kroppkakor (Sweden), Semolina Gnocchi, Potato Gnocchi, Choux Pastry Gnocchi, Bread Dumplings * Knockerl (Asutrai), Spinach Dumplings *Spanak Tonka, Cheese Pie * Kolacod Kajmak, Fried Pastries * Borek, Spinach Pastries * Banitsa, Leek Tart * Flamiche, Venison Pasty, Cornish Pasty, Hollandaise Sauce * Huguenot Dutch, Italian Cheese Omelet * Fittata con Pecorino, Peasant Omelet, Spanish Potato Omelet * Tortilla Espanola, Swiss Chard Omelet * Trouchia, Eggs with Yogurt, Fresh Milk Curds * Quark, Yogurt *Kisselo Mleka, Yogurt Cheese * Labna, Bread Cheese * Leipaa Juusto (Finland), Curd Cheese * Skyr (Iceland), Whey * Mysa Iceland, Curds * Filbunke Findland, Fresh Buttermilk Cheese * Hangop, Junket and Curd Cheese, Creme Fraiche, Clotted Cream (England), Thick Soured Milk or Cream * Fil-Mjolk (Scandinavia), Curd Cheese * Quark*Topfen, Syllabub and Hatted Kit (Eng/Scot), Buffalo Milk, Cheese Dip, Fondue, Bread and Cheese, Welsh Rarebit --
Roasted Cheese, Pastry with Cheese and Egg * Gougere, Cheese Pastries * Tiropiti, Fish Soup with Aioli * Bourride, Basque Fish Soup * Ttoro, Fish Soup * Kakavia, Fisherman's Stew* Caldeirada, Portuguese Fish Soup * Sopa de peixe, Fish Pudding * Fiskepudding (Norway), Cod with Beer, Salt Cod Casserole * Cazuela de bacalao, Trout in Sour Cream * Orret og Romme, Cured Salmon * Gravlaks (Norway), Gravlaks Sauce, Brined Salmon, Pickled Anchovies, PIckled Fish, Green Eel Stew, Oysters in the Shell, Mussel Stew, Boiled Crabs and Lobster, Crayfish (Sweden and France), Shrimp Croquettes * Croqueteas, Sea Urchins, Caviar, Cod's Roe Salad Puree, Garlic Chicken, Cock-A-Leekie (scot), Grape Pickers Soup, Duck with Cucumbers (Rumania), Potted Gooseliver * Confit de foie gras (France), Alicot * Stew of Goose giblets, Partridges with Sauerkraut * Rebbuhner mit Sauerkraut, Pigeons with Bacon, Saddle of Hare * Hasenbraten, Fried Frogs Legs (France), Snails in Galic Butter * Escargots a la Bourguinonne (France), Spinach Faggots * Caillettes aux Epinards (France), Roast Pork and Applesauce, Brawn * Headcheese, Pig Haggis, Silesian Pork, Little Kabobs * Pinchitos * Little Thorns (Spain), Bacon Pancakes * Spekpannekoeken, Sausages and Mash, Irish Stew, Lancashire Hot Pot, Haggis (Scotland), Lamb Giblet Soup *Mageritsa (Greece), Roasted Kid * Cabrito Asado, Meatballs in Egg and Lemon Sauce, Meatballs * Kottbullar (sweden), Moussaka * Baked meat and vegetable, Cottage Pie, Liver Dumplings * Leberknodel, Veal Stew, Oxtail Soup, Paprika Stew * Paprikas (Hungary), Paprika Soup with Dumplings * Bogracsgulyas (Hungry), Greek Stew * Stifado, Boiled Dinner * Pot-au-feu, Potted Meat * Lou pastis en pott, Reindeer Stew, Hot Pot * Karjalanpaisti, Fried Liver.
Responsibility: Elisabeth Luard.
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Abstract:

The timeless tradition of the European peasant past is brought to life in more than 300 carefully selected recipes featuring authentic culinary delights from many countries.

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