Elisabeth Luard

Still Life (eBook, ePUB)

Klipfisk, Cloudberries and Life After Kids

• Format: ePub

Produktbeschreibung

_______________

'Birth, death, life, nourishment, mystery, company: once again, it's all here' - Libby Purves, The Times

'Elisabeth Luard is one of the greatest food writers of recent times' - Antony Worrall Thompson, Daily Express

'She is blessed, not only with good humour and perseverance, but a painter's eye for detail, and the cook's true understanding of the place of food in a nation's culture and history' - Frances Bissell
_______________

Funny, uplifting and insightful, Still Life is memoir which explores new worlds through the kitchens, market places and traditions of the locals

When her children flew the nest, Elisabeth Luard decided it was time to discover new worlds, beyond the family. As a prize-winning food writer, she chose to explore through her cookery. Guided by a trail of enticing aromas and flavours, Luard travels from kitchen to field to restaurant, taking us on a journey that criss-crosses the globe, from the gastronomic delights of the Bosphorus to life in the Arctic circle and the glitzy cuisine of Hollywood.

Full of the sparkling anecdotes of the people she meets, and scattered with exotic recipes picked up along the way, Elisabeth Luard provides a window into fragile, often vanishing, ways of life as she explores new countries through the kitchens, market places and traditions of the locals. Funny, uplifting and insightful, Still Life offers a fresh look at the world outside the family.

Produktdetails

• Verlag: Bloomsbury UK eBooks
• Seitenzahl: 464
• Erscheinungstermin: 9. Mai 2013
• Englisch
• ISBN-13: 9781408840177
• Artikelnr.: 38164713

Autorenporträt

Elisabeth Luard is an award-winning food writer, journalist and broadcaster. Her cookbooks include A Cook's Year in a Welsh Farmhouse, European Peasant Cookery and The Food of Spain and Portugal. She has written three memoirs, Family Life, Still Life and My Life as a Wife. She is currently the Trustee Director of the Oxford Symposium on Food & Cookery, has a monthly column in the Oldie and writes regularly in the Times, theTelegraph, Country Life and the Daily Mail.

@elisabethluard / elisabethluard.com