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Culinaria: European Specialities Paperback – 1 Oct 2005

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Product details

  • Paperback: 640 pages
  • Publisher: Konemann (1 Oct. 2005)
  • Language: English
  • ISBN-10: 3833111240
  • ISBN-13: 978-3833111242
  • Product Dimensions: 31.8 x 28.2 x 4.8 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,611,236 in Books (See Top 100 in Books)

Product Description


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.

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Most Helpful Customer Reviews

Format: Paperback
I bought this after having bought some of the more classic Culinaria cook books (Italy and Spain) I thought this would have similar depth of the others but all it really did was skim over some of the more traditional dishes served in most European countries. This book might be more suited for people who have never been to Europe as opposed to Europeans.
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Most Helpful Customer Reviews on (beta) 1 review
5 of 6 people found the following review helpful
Beautiful but recipes weren't useful to me. 23 Dec. 2010
By Pio - Published on
Format: Paperback
I love the Culinaria series and was excited to buy this particular volume. That said, I was impressed by this book but donated it because I just didn't find the recipes useful and it weighed a ton.

I think when a Culinaria book concentrates on a particular country's or region's cuisine, there's a large selection of recipes covering various menu categories so it's easy to find some you can make. But when it covers all of Europe, it tends to just cover the dishes truly unique or exceptional to the individual country. Traditional dishes still eaten today in a typical home meal weren't consistently covered.

I found the book very informative from a cultural cuisine and historical point of view and it was beautiful. But there seemed to be a preponderance of main course dishes containing ingredients I can't easily procure like wild game meats. I don't care too much for fish so all the pages devoted to the local waters didn't help me. I also don't drink alcohol because I dislike it. But if you do, this book is great. It covers the local wines and specialty drinks from each country with excellent explanations. If you want a lot of European dessert recipes, skip this book. It had very few.

Maybe I'm just too low brow for this book, but I'm giving it a 3-star grade on my personal scale. That's not to say that this isn't a 5-star book for other people with a more sophisticated palate. But I recommend that if you're particularly fond of certain European cuisines, buy the Culinaria books that cover them. Don't buy this one volume thinking it's a "Best of European Dishes" volume. It's what it says, "European Specialties" and they truly mean "specialties."
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