Read Squirrel Pie (and Other Stories) : Adventures in Food Across the Globe in FB2, DOC
9781408846100 English 1408846101 'Sacrilegious to say it but Elizabeth Luard even beats Elizabeth David. Exquisite writing and wonderful food, and funny too' Prue Leith 'Elisabeth Luard proves that no matter where you are, there is food to be gathered, or hunted, or found. Squirrel Pie is a beautifully written tribute to food that has all but vanished from our everyday lives' Alice Waters Elisabeth Luard, one of the food world's most entertaining and evocative writers, has travelled extensively throughout her life, meeting fascinating people, observing different cultures and uncovering extraordinary ingredients in unusual places. In this enchanting food memoir, she shares tales and dishes gathered from her global ramblings.With refreshing honesty and warmth, she recounts anecdotes of the many places she has visited: scouring for snails in Crete, sampling exotic spices in Ethiopia and tasting pampered oysters in Tasmania. She describes encounters with a cellarer-in-chief and a mushroom-king, and explains why stress is good news for fruit and vegetables, and how to spot a truffle lurking under an oak tree.Divided into four landscapes - rivers, islands, deserts and forests - Elisabeth's stories are coupled with more than fifty authentic recipes, each one a reflection of its unique place of origin, including Boston bean-pot, Hawaiian poke, Cretan bouboutie, mung-bean roti, roasted buttered coffee beans, Anzac biscuits and Sardinian lemon macaroons.Illustrated with Elisabeth's own sketches, Squirrel Pie will appeal to anyone with a taste for travel, and an affinity for that most universal of languages, food., Award-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere's most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime's worth of experience foraging in the wild. Illustrated with Elisabeth's own beautiful black-and-white line drawings, Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an exposé of health-giving wild foods. If you haven't yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter in search of dinner through the blueberry barrens of Maine, these stories will take you there., Elisabeth Luard is one of the culinary sphere's most entertaining voices. She has travelled extensively throughout her life, discovering extraordinary ingredients in unusual places, meeting fascinating people and exploring different cultures. Being a grandmother has certainly not quenched her thirst for adventure! Here, finally, is her enchanting food memoir, where she will share her intrepid adventures with you.Embark on an exhilarating journey through forests, river valleys, islands and deserts as Elisabeth takes you along the Romanian leg of the Danube river and to the blueberry barrens of Maine, to beach shacks in Hawaii and to the red earth of a Tuscan hillside. With refreshing honesty and warmth, she shares anecdotes of each place she visits, including family meals in Gujerati, gathering and cooking snails in Crete, exploring exotic spices in Ethiopia and tasting oysters 'nursed like babies' in Tasmania.With wonderfully evocative writing, charming illustrations and a host of delicious recipes throughout, this book will bring alive the tastes, aromas, sights and sounds of the world's wildly different terrains, and reveal how the land on which we live shapes not only how we eat, but who we are., Elisabeth Luard, one of the food world's most entertaining and evocative writers, has travelled extensively throughout her life, meeting fascinating people, observing different cultures and uncovering extraordinary ingredients in unusual places. In this enchanting food memoir, she shares tales and dishes gathered from her global ramblings.With refreshing honesty and warmth, she recounts anecdotes of the many places she has visited: scouring for snails in Crete, sampling exotic spices in Ethiopia and tasting pampered oysters in Tasmania. She describes encounters with a cellarer-in-chief and a mushroom-king, and explains why stress is good news for fruit and vegetables, and how to spot a truffle lurking under an oak tree.Divided into four landscapes - rivers, islands, deserts and forests - Elisabeth's stories are coupled with more than fifty authentic recipes, each one a reflection of its unique place of origin, including Boston bean-pot, Hawaiian poke, Cretan bouboutie, mung-bean roti, roasted buttered coffee beans, Anzac biscuits and Sardinian lemon macaroons.Illustrated with Elisabeth's own sketches, Squirrel Pie will appeal to anyone with a taste for travel, and an affinity for that most universal of languages, food.
9781408846100 English 1408846101 'Sacrilegious to say it but Elizabeth Luard even beats Elizabeth David. Exquisite writing and wonderful food, and funny too' Prue Leith 'Elisabeth Luard proves that no matter where you are, there is food to be gathered, or hunted, or found. Squirrel Pie is a beautifully written tribute to food that has all but vanished from our everyday lives' Alice Waters Elisabeth Luard, one of the food world's most entertaining and evocative writers, has travelled extensively throughout her life, meeting fascinating people, observing different cultures and uncovering extraordinary ingredients in unusual places. In this enchanting food memoir, she shares tales and dishes gathered from her global ramblings.With refreshing honesty and warmth, she recounts anecdotes of the many places she has visited: scouring for snails in Crete, sampling exotic spices in Ethiopia and tasting pampered oysters in Tasmania. She describes encounters with a cellarer-in-chief and a mushroom-king, and explains why stress is good news for fruit and vegetables, and how to spot a truffle lurking under an oak tree.Divided into four landscapes - rivers, islands, deserts and forests - Elisabeth's stories are coupled with more than fifty authentic recipes, each one a reflection of its unique place of origin, including Boston bean-pot, Hawaiian poke, Cretan bouboutie, mung-bean roti, roasted buttered coffee beans, Anzac biscuits and Sardinian lemon macaroons.Illustrated with Elisabeth's own sketches, Squirrel Pie will appeal to anyone with a taste for travel, and an affinity for that most universal of languages, food., Award-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere's most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime's worth of experience foraging in the wild. Illustrated with Elisabeth's own beautiful black-and-white line drawings, Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an exposé of health-giving wild foods. If you haven't yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter in search of dinner through the blueberry barrens of Maine, these stories will take you there., Elisabeth Luard is one of the culinary sphere's most entertaining voices. She has travelled extensively throughout her life, discovering extraordinary ingredients in unusual places, meeting fascinating people and exploring different cultures. Being a grandmother has certainly not quenched her thirst for adventure! Here, finally, is her enchanting food memoir, where she will share her intrepid adventures with you.Embark on an exhilarating journey through forests, river valleys, islands and deserts as Elisabeth takes you along the Romanian leg of the Danube river and to the blueberry barrens of Maine, to beach shacks in Hawaii and to the red earth of a Tuscan hillside. With refreshing honesty and warmth, she shares anecdotes of each place she visits, including family meals in Gujerati, gathering and cooking snails in Crete, exploring exotic spices in Ethiopia and tasting oysters 'nursed like babies' in Tasmania.With wonderfully evocative writing, charming illustrations and a host of delicious recipes throughout, this book will bring alive the tastes, aromas, sights and sounds of the world's wildly different terrains, and reveal how the land on which we live shapes not only how we eat, but who we are., Elisabeth Luard, one of the food world's most entertaining and evocative writers, has travelled extensively throughout her life, meeting fascinating people, observing different cultures and uncovering extraordinary ingredients in unusual places. In this enchanting food memoir, she shares tales and dishes gathered from her global ramblings.With refreshing honesty and warmth, she recounts anecdotes of the many places she has visited: scouring for snails in Crete, sampling exotic spices in Ethiopia and tasting pampered oysters in Tasmania. She describes encounters with a cellarer-in-chief and a mushroom-king, and explains why stress is good news for fruit and vegetables, and how to spot a truffle lurking under an oak tree.Divided into four landscapes - rivers, islands, deserts and forests - Elisabeth's stories are coupled with more than fifty authentic recipes, each one a reflection of its unique place of origin, including Boston bean-pot, Hawaiian poke, Cretan bouboutie, mung-bean roti, roasted buttered coffee beans, Anzac biscuits and Sardinian lemon macaroons.Illustrated with Elisabeth's own sketches, Squirrel Pie will appeal to anyone with a taste for travel, and an affinity for that most universal of languages, food.