Synopses & Reviews
Culinaria European Specialties
invites the reader on a culinary journey through Europe with many stopovers: from Ireland in the west to Russia in the east, from Finland in the north to Turkey in the south.
The full richness of every country, its traditions and regional characteristics, which are reflected in the skills of its bakers and chefs, cheese makers and butchers, distillers and winegrowers are captured in detailed photo-reportage and atmospheric, lard format photographs.
Carefully selected recipes, which represent the typical character of the cuisine of each country at its most refined and delicious, also make it possible to reconstruct this culinary journey through Europe in practical terms thus enabling readers to savor it for themselves.
This book offers an insight into the kitchens of famous head chefs, the realms of the oyster farmer, the cellars of great cheese experts, the drying halls used to produce world famous hams, or catching of fish, farming salmon and raising reindeer. Whether in bustling market halls, lively tapas bars of the most distinguished delicatessens in all corners of Europe the contributors to this book have tracked down typical as well as obscure, ordinary and heavenly, subtle and hearty delicacies for presentations.
The handy appendix contains a glossary with explanations of all important culinary terms, a comprehensive index as well as suggestions for furher reading.