Preserving, Potting and Pickling: Food from the storecupboards of Europe

by Elizabeth Luard

Overview

Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her acclaimed writings are often cited as an inspiration by many of today’s leading chefs, as well as home cooks near and far.

For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups – mushroom and tomato – which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d’epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turrón of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author’s own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her worldwide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

Product Details

ISBN-13:	9781911621386
Publisher:	Grub Street
Publication date:	06/10/2020
Pages:	320
Product dimensions:	7.00(w) x 10.00(h) x 1.30(d)

About the Author

Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today. She is one of the leading authorities on European food and cooking. Her acclaimed writings are often cited as an inspiration by many of today’s leading chefs, as well as home cooks, and are essential to any serious cookery book collection. She is the food columnist for The Oldie and a contributing editor to Waitrose Food Illustrated as well as many national newspapers such as The Scotsman.

Table of Contents

Introduction 4

1 Storecupboard Snacks 13

2 Secret Ingredients 26

3 Mustards, Flavoured Vinegars, Aromatic Oils and Spiced Salts 39

4 Bottled Sauces, Relishes and Chutneys 54

5 Pickles and Conserves 77

6 Potted Meats and Potted Cheeses 108

7 Jams and Preserves 124

8 Suppers 143

9 Biscuits 221

10 Breads and Cakes 249

11 Sweets and Candy 273

12 Syrups, Cordials and Liquors 291

13 Infusions 307

14 First Aid 313

Selected Bibliography 326

Index 328