Get the latest Peasant recipes from Group Recipes. http://www.grouprecipes.com/tag/peasant Cooked garlic with sage and stirred in egg yolk http://www.grouprecipes.com/101934/sopa-de-ajo.html This sumptuous book is such a celebration of Italian baking at its best. It is not filled with pictures from cover to cover (as I’d love a book to be) but the cover shot alone shows a sampling of what is within the pages. A wonderful book that takes you all around the Italian home bakery. Aside from great breads of all types, biscotti, tarts, there is also techniques for working with yeast, hand-drawings that show the shaping of the breads and more. There are 5 soups in the 1985 edition that I have and the Ribollita (Tuscan Bean Soup) is worth getting the book! There are so many unique breads in here that capture the true, great art of baking and so much more! This is in the words of Carol Fields herself: “These days, simple is sophisticated and rustic is chic. All over Tuscany, trattorie are full of the most delicious peasant soups, which were initially created from simple necessity. Some say that ribolleta was made from the bread that was used as a trencher for roasts in hungry servants, who put it in a big pot of water with vegetables and prepared in the country on a Friday; therefore it is meatless and doesn’t even have the hint of a prosciutto bone or a bit of pancetta. It is made of the most basic ingredients-bread, potatoes, kale, a few handfuls of cabbage. When it was ribollita, or reboiled, it turned up again at lunch on Saturday as a wonderful leftover that has now become a staple soup of the region. Nowadays most ribollite in Tuscany are tasty vegetable soups made with Tuscan beans, a civilized bit of cuisine created from rougher beginnings.” http://www.grouprecipes.com/87984/ribollita-tuscan-bean-soup.html This is an irish peasant dish with a mixture of cabbage and potatoes http://www.grouprecipes.com/49933/colcannon-irish-peasant-dish.html I love culinary history...and one vegetable that interests me is Kale...Kale is one of the few modern veggies not far removed from it's primitive ancestors. It goes back to the 4th century mediterranean and has a very earthy, rich, slightly bitter taste that goes excellently with a fatty meat like bacon..or in this case, pancetta. If you would like to try your hand at making a pancetta, I've included a link in step one of the directions. Enjoy! http://www.grouprecipes.com/45405/orecchiette-pasta-with-kale-pancetta-and-oregano.html A very Greek main dish. My mother also made them with ground beef as well. Just substitute one cup of rice for one cup of cooked ground beef. They smell great while they're baking http://www.grouprecipes.com/38026/mamas-gemista--greek--style-stuffed-tomatoes-and-peppers.html A simple French baked chicken dish that I learned to make while visiting a cousin in Paris. The sprinkling of the flour gives the chicken skin a light and crispy texture. The fruit and onion give the chicken a wonderful fragrance that's fresh and light, and goes great with the chicken's natural flavor. http://www.grouprecipes.com/17610/french-chicken.html