Elisabeth Luard Knihy

The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. Elisabeth Luard is an award-winning food-writer, journalist and broadcaster, and a renowned authority on authentic Spanish cooking. Why not fill your home with the heady aromas and bold flavours of the Spanish kitchen, with delicious recipes passed down from generation to generation. From the secret to the best Patatas Bravas to timeless dishes such as Gazpacho and Tortilla Española, this exquisite book will help you to recreate a classic Spanish feast at home.

Fresh, fast and easy Mediterranean recipes If you are looking to recapture an amazing meal enjoyed on a Mediterranean holiday or just to enjoy the fresh flavoursome food that the Mediterranean has to offer, The Mediterranean Cookbook is perfect for you. This cookbook celebrates the healthy recipes and fantastic tastes that characterise the wonderful diversity of Mediterranean food, such as tapas, paellas and honey and spices. Over 300 local recipes from regions like Andalucia, Tuscany, Provence and the Greek Islands mingle with Middle Eastern recipes from areas including Morocco, Eygpt and Lebanon. Fancy recreating a sultry taverna, bustling bazaar or lively tapas bar in the comfort of your own home? You can uncover lots of easy recipes from different regions, alongside all the ingredients and step-by-step techniques you need to create healthy food from the Mediterranean. You'll also get to delve into the cuisines of key regions, such as Provence and Tuscany, with menus showing typical family meals. The Mediterranean Cookbook is a fantastic way for the whole family to enjoy easy, healthy Mediterranean food.

Presents over 100 traditional Spanish recipes, including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews.

Featuring over 500 recipes, this classic collection showcases the culinary expertise of one of the UK's most esteemed food writers. It offers a diverse range of dishes, making it an essential resource for both novice cooks and seasoned chefs looking to expand their repertoire. The book emphasizes quality ingredients and practical techniques, ensuring that readers can create delicious meals at home.

Since the earliest times the people of Europe have gathered together, either as families or as whole communities, to celebrate their traditional festivals - their high days and holidays, their harvests, their births, weddings and funerals. This book collects descriptions of these traditional feasts and festivals.

Renowned Spanish cookery writer Elisabeth Luard presents a collection of authentic and delicious dishes in this beautifully illustrated cookbook. Clear presentation and stunning photography enhance the culinary experience, making it an excellent addition to any kitchen library. As part of the collectible Hamlyn Classic Recipes series, it offers both traditional recipes and a visual feast for cooking enthusiasts.

Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses.

In an old farmhouse on the slopes of a mountain lying between Tregaron and Aberystwyth, Elisabeth Luard brings the produce of the land into her kitchen and turns it into delicious food. This book is her response to the changes she sees in her garden and the surrounding countryside throughout the seasons, with distinctive recipes at the end of each month's chapter. It is the story of a year spent planting and picking in the garden, roaming the countryside with her grandchildren and introducing them to the pleasures of rural living. Elisabeth's cooking is rooted in the culture of the Mediterranean where she once lived, as well as being inspired by traditional Welsh recipes and by her own garden. In winter she stirs up warming dishes like Spanish biscocho or Welsh winter cawl; in the spring she waits until the first mayflower comes to bloom before planting lettuces, mangetouts and broad beans in her garden. She relies on locally sourced meat for dishes like Partridges with baby onions and cinnamon in red wine, Rabbit with tagliatelle, cream and mustard or Ceps with potatoes and bacon, and rakes the countryside for ingredients like fruit for Hedgerow jelly, nettles for soup, elderflowers for cordial, cake or even fritters. With full colour photography by Clare Richardson that perfectly captures the sense of life in the Welsh countryside, this is a unique and beautiful book.

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