There are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition.

“The best cookbook no one’s ever heard of.” —Mark Bittman, former New York Times food columnist “One of the great cookbooks of all time.” —The Mail on Sunday The rediscovered classic cookbook on the essentials of authentic, back-to-basics European cuisine—with over 300 recipes from 25 countries, including France, Spain, Greece, Italy, and more Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than 25 years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. Divided into 14 sections, The Old World Kitchen includes recipes for: • Vegetable Dishes • Potato Dishes • Corner Cupboard Dishes • Noodles and Dough-Based Dishes • Barnyard and Dairy • Fish and Seafood • Poultry • Small Game • Pork • Shepherd’s Meats • Beef, Reindeer, and Grilled Meats • Breads and Yeast Pastries • Sweet Dishes • The Rustic Kitchen This definitive collection of over 300 time-tested recipes from 25 European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.

"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.

An extraordinary and moving memoir of an unconventional, unforgettable family.

Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. In this important book, author Carwyn Graves travels Wales to uncover the country’s traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip shop who never forget a customer, the couple behind Anglesey’s world-renowned salt company Halen Môn, and everyone else in between – all of them have unique and compelling stories to tell about how they contribute to the past, present and future of Welsh food. This is an evocative and insightful exploration of an often overlooked national cuisine, shining a spotlight on the importance – environmentally and socially – of keeping local food production alive.

Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.

Using material drawn from diaries and sketchbooks, this book follows Elisabeth Luard as she journeys through the kitchens of the peasant housewives of Eastern Europe. Luard asks such questions as: what exactly is it that makes us know who we are? The book is also interspersed with recipes.