Elisabeth Luard is an award-winning food-writer, journalist and broadcaster whose work includes a 13-part tv series, The Rich Tradition, for SBS Australia and BBC2 UK. Her cookbooks include: European Peasant Cookery (1986 Bantam UK, The Old World Kitchen. US 1987, Grub Street repring 2003), The Flavours of Andalucia (Glenfiddich UK winner, 1992), Sacred Food (MQP, winner Gourmet World Cookbook Awards 2001), The Latin American Kitchen (Kyle Cathie. 2002), The Food of Spain and Portugal (Kyle Cathie 2004), Food Adventures: Introducing your Child to Flavours around the World - written with dauther-in-law Frances Boswell, Food director of Real Simple Magazine (Kyle Cathie 2006), Truffles (Frances Lincoln, 2006). She has also written two autobiographies with recipes, Family Life (Bantam, Winner Guild of Food Writers UK 1996) and Still Life (Bantam 1998). She has published two novels, Emerald (WH Smith Thumping Good Read Award) and Marguerite (Bantam). She is currently a Contributing Editor to Waitrose Food Illustrated, has a monthly column in Richard Ingrams The Oldie Magazine. She reviews regularly in The Daily Mail, The Scotsman, The Jewish Chronicle and The Literary Review.

On European Peasant Cookery:

This book is a treasure; a work shining with honest, scholarship, joy and workaday good sense. It may well come to be seen, like the first appearance of Elizabeth David s Mediterranean Cooking, as a blessed landmark in our culinary tides. Sybille Bedford, The Field.

Far and away the most interesting book published...for a decade. The smell of no-nonsense good food envelops every page. Prue Leith, Guardian.

An important and valuable chronicle of an oral tradition that may soon be lost forever. Arabella Boxer, Vogue.

Her awareness of the importance of recording the rich tradition ...is evident in the thorough research and practical recipes. An essential addition to your cooking library. Fay Maschler, Evening Standard.

The most engaging book. All the recipes are superb. Paul Levy, Observer.

An awesome collection of recipes...Luard writes with authoritative enthusiasm. Colin Spencer, New Statesman.

Elisabeth Luard has broken completely new ground...will be turned to many times by anyone looking for something totally different. Country LIfe.

History, lore, and complete recipes are presented entertainingly and informatively. Time Magazine

The best at describing the cuisine of the necessary......Filled with hard-to-find gems. Worth building a new bookcase for. Mark Bittman. New York Times (Oct. 1999) - Describing best cookbooks of the century, ref. US ed. pub. as The Old World Kitchen.

Elisabeth Luard is one of the greatest foodwriters of recent times; she s on a par with Elizabeth David and Jane Grigson. All her books are incredibly well-researched. Anthony Worrall Thomspon. Daily Express 21.12.02.

Award-winning cookery writer Elisabeth Luard has inspired many great chefs. Tom Parker Bowles, Daily Mail Night&Day, 2001.

For Sacred Food, U.S:

Feature-review in Gourmet Magazine, Dec. 2002: Splendidly written, the book s scope is historical and international....Luard s passionate interest enlivens every page.