Peasant cuisine was compatible with variety and specialisation. Within the general tendency to adopt a pessimistic view of peasants as struggling with subsistence, the idea used to be omnipresent that peasant families had monotonous meals made essentially out of vegetables cooked in large cauldrons, with boiling being the most distinctive peasant cooking process. A more positive image can be assumed now due to a better knowledge of peasant food-processing techniques and the items involved with it. In agreement with this more optimistic view, in this chapter it will be shown that the peasants’ set of cooking items was diverse enough to give access to various techniques, which resulted in meals with varied flavours.