New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Paper over boards. 534 p. Contains: Illustrations, black & white.
Publishers Weekly, 1987-08-21 Exploring the culinary heritage of some 25 European countries, Luard offers 300 recipes that display a generous assortment of styles and flavors, organized here by basic ingredients. Italian risotto, French oatmeal soup and Spanish bean stew are characterized as ``corner cupboard dishes.'' Dough-based fare includes Italian fusilli with chili, Bulgarian milk noodles and British steak-and-kidney pudding. Meat recipes range from small game like rabbit with beer and prunes (Belgium) to roast pork and apple sauce (England), shepherd's stew (Rumania), cottage pie (England), spit-roasted lamb (Greece) and even reindeer stew (Lapland). Seafood is also offered in a number of forms from simple grilled prawns (Spain) to bouillabaisse with sweet-pepper sauce (France). Breads, vegetable and sweet dishes round out the offerings. Cooks will note some recipes not known these days for peasant associations, as, for example, hollandaise sauce. Other recipes, like the potato-laden and entirely authentic Irish stew, may seem more curious than useful to some readers. A professionally trained cook, Luard resides in London and is a columnist of the Field. Illustrations not seen by PW. (October 1) (c) Copyright PWxyz, LLC. All rights reserved
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.