Culinaria: European Specialties [Hardcover]

Andre Domine (Editor), Michael Ditter (Editor), Gunter Beer (Photographer)

Product Details

• Hardcover: 640 pages
• Publisher: Konemann; First edition. edition (1995)
• Language: English
• ISBN-10: 3895082341
• ISBN-13: 978-3895082344
• Product Dimensions: 12.6 x 11 x 1.8 inches
• Shipping Weight: 7.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #484,961 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars An amazing guide to European speciality cooking, March 20, 2001

By 

SH in Tampa "SPH" (Tampa FL) - See all my reviews

This review is from: Culinaria: European Specialties (Hardcover)

This two volume series is a fantastic collection of European speciality recipes. If you are looking for a "how to" cooking course or information on techniques, this book is not for you. However, if you would like to explore the culinary specialities of the countries of Europe, I have not found a better book.

Visually, the book is very impressive. The surrounding pictures and text describe the country and some of the culture, putting the recipies in context. It is this extra material that makes trying out these recipies so much fun. The Europa series does not have the same breadth as the individual country books in the remainder of the Culinaria series, however, it does hit the highlights of each country.

The recipies themselves vary in the level of difficulty, preparation and practicality. Again, pick your experiment and get started as you have time. My biggest frustration is that some of the ingredients are hard to find if you are outside of Europe - obviously not the book's fault.

I found this two volume set to be the best buy in the Culinaria series. This book was well worth the investment and is an interesting read.

16 of 16 people found the following review helpful:

5.0 out of 5 stars So much to learn, September 10, 2002

By 

Scott Bivins (Greenfield, IN) - See all my reviews

This review is from: Culinaria: European Specialties (Hardcover)

While I completely agree with all of the other reviewers (in that this is an excellent book), I do want to take the time to point out that this is not just a cookbook. Within each chapter (each dedicated to a certain country), there is history, education and just so much to learn. For example, the book tells you about the cheeses, wines, beers and other specialties of each country and special holiday meals and snacks. The traditions of the peoples are spelled out and almost makes you feel like you are there experiencing them. And, of course, great recipes of each country as well. This may be the BEST book I've ever owned. I highly recommend it. Unlike most cookbooks, you can just read this one and have a ball.

17 of 18 people found the following review helpful:

5.0 out of 5 stars NOT 'just another cookery book'., April 19, 2002

By 

A. J. Watson "Bones" (Newcastle-on-Tyne, UK) - See all my reviews
(REAL NAME)   

This review is from: Culinaria: European Specialties (Hardcover)

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 country'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!