Product Details

• Amazon Sales Rank: #75882 in Books
• Published on: 2005-10-01
• Binding: Hardcover
• 640 pages

Synopsis
Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from Europe's various regions open up a culinary universe that you can capture in your own kitchen. "The European Specialities" volume of the fabulous "Culinaria" series leads the reader on a tour of discovery, equally engaging for the eyes and the palate, throughout all of Europe: from Ireland in the west to Russia in the east, from Finland to the north and Turkey to the south. The entire richness of each country, its traditions and distinctive regional characteristics as reflected in the artistry of its bakers and chefs, its master cheese makers and butchers, its winemakers and more, is captured in detailed photographic reports and impressive, large-format images. Carefully selected recipes that best and most temptingly convey the typical character of each national cuisine make it possible to bring the culinary journey to a practical conclusion by enjoying them at home. A glossary with explanations of the most important gastronomic terms and an extensive index round out this work.

Customer Reviews

Ideal Christmas present.
I dithered for months whether to spend such a lot of money on 'just another cookery book', but I'm glad I did - it is definitely NOT 'just another cookery book' ... I've just spent most of my day off totally absorbed in these 2 books.
There is plenty of interesting information, with superb photography and illustrations; well-researched commentaries on the various industries; snippets of little-known historical info (did you know that Britain's King Edward VII gave the name Crepe Suzette to a spoiled dessert?) and well-chosen recipes which highlight the particular country's culinary strong points.

These are 2 weighty tomes (6lb/3kg each!), but only in the physical sense - they are very readable. With a chapter devoted to each of the European countries, the authors give an introduction, an overview of the coutry's specialities and an in-depth look at each speciality:- how it is grown/made; different varieties; anecdotes from the area; useful snippets of information, as well as some wonderful recipes (not all of them well-known).

Obviously some countries get more coverage than others; France Spain & Italy each get far more attention than, say, Russia - but deservedly so, given their gastronomic heritage (although the wines of France are over-played, to my mind).

While I would not recommend this as a working cookery book, it is certainly a valuable addition to anyone's culinary library - an ideal present for that friend of yours who has a love of food and cooking; anyone would be over the moon to receive such a present!
*****

A Culinary Jurney to All European Cuisine
Two big volumes of cookbook. Oh! No! Not only cookbook, it tells you everything about the food in every European countries, from English to France, from Russia to Turkey, from Italy to Spain. A very good reference book about European cooking. It gives you some history backgrand about each country tranditional dishes and some useful recipes. After reading these books, I got a deep understanding in both wine and cheese. Highly recommand to everyone who like food!