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

Called by Mark Bittman "The best cookbook that no one's ever heard of", The Old World Kitchen is the American edition of European Peasant Cookery, first published in 1980. OWK was published in 1986 in the US, went OOP for many years, and was republished in 2013. The dates are important because they explain much about this important cookbook. Written over the span of twenty years before the fall of the Iron Curtain, before the Internet era, before globalization, and above all, before coffee-table cookbooks and food blogging, OWC was written during a time when rural European food traditions were still strong, when people still cooked local foods from scratch, when they shopped at open markets and single-category food stores (the butchershop, the fishmonger's, the bakery, etc.) and supermarkets were uncommon, and industrial food processing was virtually unknown in much of Europe.OWK was the first cookbook by Elisabeth Luard, who is now revered as one of Britain's finest food writers. Luard was the step-daughter of a diplomat and lived in many different places while she was growing up. After marriage, she lived with her family in Andalusia, Spain as well as in rural France, Italy, and Wales. OWK is based on her first-hand exposure to many different European cuisines as well as on her own meticulous research. OWK is book for readers who love to cook, and for cooks who love to read. In it, Luard attempted to discover the commonalities of European cookery (to use the British term), so the recipes are grouped by category (vegetable dishes, corner cupboard dishes, shepherder's meats, and so forth), rather than by geography or ethnicity. It covers recipes from all over Europe, with the notable exceptions of the Czech Republic and Slovakia, Poland, and Russia.The recipes are clearly written and easy to follow. Most of the recipes are based on everyday ingredients that you should be able to find without too much trouble. There is no attempt to provide substitutes for special diets. Of the recipes that I've tried, all have come out wonderfully (something you can't take for granted with cookbooks, and certainly not with food bloggers).OWC is not without minor flaws. There are no photos. As in any general compilation, not every recipe is best in class. A few foreign food names are misspelled. Not all European cuisines are included, and the coverage is uneven. In some cases, Luard relied on written sources (which she acknowledges), rather than on first-hand knowledge. Despite all this, OWK is a remarkable, fascinating work that covers a subject not addressed adequately anywhere else. It is one of my favorite cookbooks, and it deserves every one of the five stars I'm giving it, and more.

This is a great cookbook containing recipes from many different countries. They are old recipes so the point is good food and not selling product. A cookbook worth having.

I read about this in a list of six favorite cookbooks by Mark Bittman, whom I admire, in The Week magazine. I was familiar with most of the cookbooks he mentioned, by the likes of Marcella Hazan, Julie Sahni, and Claudi Roden. But this was a new one to me, and it is a kick. Lots of rough peasant recipes from an wide range of cultures, all with an authentic feel. I am looking forward to lots of inspiration here.

I love this cookbook. It's full of recipes that take time and labor, and elevate inexpensive and basic ingredients into wonders. It's a joy to read as well, filled with stories about the dishes. The recipes are well explained, even the technical parts. I look forward to making many dishes from this book.

I love this book!!!! I was looking for a cookbook on old european recipes and basic things Europeans did back in the day aka making smoked salmon, homemade cheese curds and boy have I found it! The author explains each recipe and whom she got the recipe from ( a little old authentic Italian woman) I just loved that! It's a wonderful cookbook and can double has an entertaining coffee table book for guests. Lots of history to discuss.

Tons of great recipes! I look forward to cooking my way through this one.

You will love this cookbook! Some of the recipes are a little hard to follow (I had to try the sourdough rye bread recipe twice, and it still did not come out perfect), but if you want to try cooking great food with minimalist ingredients, then this is the cookbook for you!

It's REAL food with awesome flavor and texture. Cooking is my mental health time and I dedicate a whole day to it.

Real food. Clear instructions. Interesting variations. Fascinating explanations of the histories of the dishes. Who needs illustrations when the text is so well written? This book will get plenty of use.

Excellent Condition

Loved it has many unusual recipes and the history behind them my mother made some of these and had no recipe and some we haven’t had for a very long time but can have now I’m a mixed European so lots of the recipes have meaning to me and I’m making one for supperThanks for a wonderful book

I gave this book to my daughter for a Christmas present and she loves it. She says it's written in story form rather than straight cook book ingredients and methods. She loves it.

A great read!