Culinaria. European Specialties

Więcej o książce

This feast-for-the-eyes culinary journey through Europe provides an astounding country-by-country coverage of the cuisines and cooking traditions of England, Scotland, and Ireland; Denmark, Norway, Sweden, and Finland; Russia, Poland, the Czech Republic, Slovakia and Hungary; Austria, Switzerland, Germany, and the Netherlands; Belgium; France; Spain; Portugal, Italy; Greece; and Turkey. Describes the indigenous ingredients used in each country's cooking, including meats, fish, and poultry; cheeses; wines, liqueurs, and beers; oils and vinegars; condiments and spices; produce; grains; and breads. Meet master chefs and neighborhood bakers; winegrowers, farmers, fisherman, and home cooks; and others who make each country's cooking traditions and dishes. Outstanding photography (over 2,500 photos in all) and carefully researched commentary describing over 1,700 specialties (with 600 recipes provided) brings to life the foods, customs, and typical character of each country's cuisine. Where else could you learn about the specialties of the Viennese coffeehouse, get the perfect recipe for German's Sauerbraten, visit a French Patisserie or wine country, or learn about the pasta and cheeses of Italy -- all in one place? Truly a culinary tour come true. Fully indexed. Glossary. 11" x 12 1/2".