Cassoulet de CastlenaudaryJust right for the cold snap that’s sweeping across the northern hemisphere, the cassoulet, a mighty layering of beans and meat (opinions differ - mostly pork but sometimes lamb) of which the only unarguable inclusion is a joint from the confit-pot - preserved goose or duck …
Elisabeth Luard's Cookstory
Elisabeth Luard's Cookstory
Elisabeth Luard's Cookstory
elisabethluard.substack.com
Elisabeth Luard's Cookstory
Cookstory is a show-and-tell way of looking at how people cook at home all over the world. The images are based on my own watercolour sketches collected over a lifetime of travelling with my paintbox.
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“Elisabeth is just starting on substack but she's a fine writer, with a thoughtful understanding of why we eat what we eat and how we do that, and a luminous presence in the International food world.”
Nancy Harmon Jenkins, On the Kitchen Porch