Culinaria: European Specialties (Two volumes)

This massive book was obviously written for a USA readership - weights and measures are US although metric appears in brackets.The book is riddled with inaccuracies - Scotland section has 2 pages of American style cocktails using scotch whisky, Greece section never even mentions olive oil production, Cox's apples are attributed to Germany (Richard Cox was British), as are Golden Delicious (American origin but widely grown in France) - I could go on.Turkey has mysteriously become European but the Balkan countries are left out.The actual text for each country reiterates some very out of date stereotypes - in England "officers" eat roast rib of beef and Yorkshire pudding whilst "dockers" eat nothing but fish 'n' chips. After giving a recipe for Roast beef we are told that the English only ever boil or fry meat, which is why they have developed so many sauces that do not require the juices from the meat.

Good

nice book

Sadly, it is out of print. Even so, this compilation has to be one of the best recipe books to come onto the market. The depth of information; on the countries, on their cultural culinary delights, on their culture and the beautiful photography make it a joy to read.An absolute must for those who enjoy food and those who enjoy travel.Worth every one of the 5 stars.

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!