European Books - Page 12

Festa: Recipes and Recollections of Italian Holidays

Helen Barolini

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

A favorite cookbook, yet more than a cookbook... 5 out of 5 stars.
2 of 2 people found this review helpful.

This lively book of recipes & remembrances of Italian holidays thoughout the year reminded me of my Sicilian grandmother's traditions.

Well-written, informative, & fun! I enjoyed reading it & actually use it from time to time.

Editorial Review:

Festa--the Italian word for feast and holiday!

Swiss Cookbook (Hippocrene International Cookbooks)

Nika Standen Hazelton

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Very Enjoyable 4 out of 5 stars.
12 of 13 people found this review helpful.

I really enjoyed this cookbook because it features a lot of authentic Swiss food. I worked in the area when I was in college and this book contains recipes for many of the dishes I enjoyed. This cookbook was originally published about 30 years ago, so some of the preparation styles are a bit dated. The food is delicious, but the fat content can be high.

Editorial Review:

Drawing from her long experience of and affection for Switzerland, cookbook expert Nika Hazelton explains the basic elements of Swiss cooking as it is understood and practised in Swiss homes. Her 'lessons' include such necessities as complete directions for 'au bleu' fish cookery, for making superb dumplings or Swiss pasts, for plain or fancy Fondue in all its variations, and for roasting veal in the Swiss manner. The book's 250 recipes, gathered over many years from peasants, housewives, and chefs through history, cover the range of home cooking, from appetisers to desserts. Included are such delights as Heidi's Devil's Dip, Gypsy Salad, Farina-Cheese Souffle, Minced Veal Bellevoir, and Apfelbroisi. This classic guide to Swiss cuisine, originally published by Atheneum, is sure to prove a favourite to today's cook as well.

Best of Austrian Cuisine

Elisabeth Mayer-Browne

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Customer Reviews:
Total reviews: 5 Average rating: 3.0 of 5

Poorly edited 1 out of 5 stars.
30 of 30 people found this review helpful.

Although the list of recipes is varied, the actual recipes are poorly written, inaccurate in measurements, and confusing. Many sentences are cut-off and end abruptly. The book badly needs an editor who actually reads the contents of the work.

Editorial Review:

Austrian cuisine consists of rich, satisfying dishes: roasted meats in cream sauces, hearty soups and stews, tasty dumplings, warm and cold salads, and of course, the pastries and cakes that remain Vienna's trademark. This cookbook provides a comprehensive guide to Austrian desserts, including six recipes for strudel, twenty recipes for gateaux, and many other sweet-tooth favorites.

Elisabeth Mayer-Browne takes an engaging, conversational approach to her art, with common sense advice about preparing, serving, and even improvising. The Best of Austrian Cuisine, a classic title originally published in Austria, includes nearly 200 recipes for traditional family favorites and interesting variations, as well as menus for everyday meals and holidays. Now expanded to include a chapter on Austrian wines.

Icelandic Food and Cookery

Nanna Rognvaldardottir

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Thank you, Nanna! 5 out of 5 stars.
6 of 6 people found this review helpful.

Nanna has shared with us the fruits of her cooking and research labors of many years - thank you so much! This book is stuffed full of good information about Icelandic culture, the recipes explained in context and detailed well, that even those who've not been to Iceland can get a "taste" of the land. Wonderful!

Nice Collection of Traditional Foods 4 out of 5 stars.
1 of 1 people found this review helpful.

I wasn't born and raised in Iceland - but my dad was and all of his side of the family still lives in Iceland. Because he didn't cook, much of my food growing up was not traditional Icelandic foods and he had no recipes from his mother or sisters to have my mom cook, so I was thrilled to be able to find a collection of recipes that were specific to Icelandic cooking because while some dishes are very similar to other Scandinavian dishes, there are some that are totally Icelandic and you can't find anywhere else. I looked through this book with my dad and he recalled foods and tastes and holidays.

The recipes themselves are relatively simple to follow although there are occasionally difficult ingredients to find. I particularly enjoyed the history provided with the dishes and that the names of the foods were written in both Icelandic and English. Overall, my only complaint is that I wish there were photos of the finished products, but I can live without it. The book is smaller than most my other cookbooks (about 6x8in?) and hard cover - I had no problems getting it to sit open on the pages I wanted to follow.

Editorial Review:

The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients.

A Pied Noir Cookbook: French Sephardic Cuisine From Algeria (Hippocrene Cookbook Library)

Chantal Clabrough

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Editorial Review:

A Pied Noir Cookbook provides a window into this fascinating cuisine, including such dishes as Couscous aux Haricots Blancs (Couscous with White Beans), turmeric-flavored Boeuf aux Oignons (Beef with Onions), Vol au Vent Chicken (Chicken in white wine sauce), and Mekroud (Date Fritters). These rustic family recipes are complemented with the story of the author’s family, cultural anecdotes, a history of Algerian Jews and the author’s quest to preserve her family traditions.

This unique cookbook relates the story of the Pied Noir or "Black Feet," Sephardic Jews from the North African nation of Algeria. The cuisine of the Pied Noir reflects their storied history: Expelled from Spain, and later forced to flee Algeria, their cooking was influenced by the nations they inhabited, as well as, the trade routes that passed through these areas. Over the centuries, they collected recipes and flavors that came to form a unique and little-known culinary repertoire of dishes marked by Spanish and North African flavors blended with French culinary techniques.

Through Europe with a Jug of Wine

Morrison Wood

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Editorial Review:

Through Europe with a jug of Wine is a gastronomic guide containing over 300 delicious, workable recipes for hors d'oeuvres, soups, fish, shellfish, meat, game, poultry, sauces, vegetables, potatoes, pastas, rice, salads, eggs, cheese, and desserts, plus a chapter on European wines.Morrison Wood and his wife traveled extensively in Europe, through the British Isles, France, Italy, Switzerland, Germany, Holland, and Belgium to create this encompassing cookbook. Wood wrote, "Until we sailed from Cherbourg we visited 156 cities and towns, and by 'visiting, ' I don't mean we just passed through. We explored every community, saw the best that it had to offer historically, architecturally, culturally, and gastronomically. I collected hundreds of recipes during our travels. The recipes included in this book can be made in almost any American home, and the ingredients called for can be obtained in almost any American market, or, in some cases, specialty food shops.

All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland

Kay Shaw Nelson

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Customer Reviews:
Total reviews: 3 Average rating: 3.0 of 5

Recipes, wines and lore 5 out of 5 stars.
3 of 3 people found this review helpful.

All Along the Rhine presents recipes, wines and lore from Germany, France, Switzerland, Liechtenstein and Holland, blending authentic Rhine recipes with cultural and political history and insights. No color photos, but the easy dishes don't need them and All Along the Rhine is as strong in its cultural information as in its culinary history of the entire region.

Okay for beginners, but experts should look elsewhere 2 out of 5 stars.
2 of 3 people found this review helpful.

I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.

The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook.

Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life.

On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.

Editorial Review:

This wonderful collection of over 130 Rhine recipes spans the range of home cooking, from Appetizers, Soups, Main Courses, and Side Dishes, to Desserts and Beverages. Among the recipes included are: Cheese Fondue; Balzers Split Pea-Sausage Stew; Alpine Sauerkraut Soup; Bratwurst in Beer; and Pears in Red Wine. Each chapter covers the culinary history and winemaking tradition of a different Rhine region. The literary excerpts, legends and lore throughout the book will enchant the reader-chef on this culinary journey down one of the world's most famous waterways.

Porters English Cookery Bible: Ancient and Modern

Earl of Bradford Richard, Carol Wilson

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Editorial Review:

The history of England is its cooking. Successive invaders to English shores, Roman, Viking, and Norman, naturally introduced their own cullinary traditions to the native cuisine. The returning crusaders introduced Arab influences too, adding dried fruits and aromatic spices to both sweet and savory dishes. Many of these recipes have survived through the centuries, frequently undergoing intervention and adaptation to meet the tastes of a particular era. Porters English Cookery Bible is a unique celebration of the fascinating heritage of English food and cooking. Classic recipes with a contemporary twist are combined with origins, fascinating facts, and interesting anecdotes.

Classic Mediterranean Cookbook (Classic Cookbooks)

Sarah Woodward

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

The Mediterranean diet has long been recognized as one of the healthiest diets in the world. An ancient cuisine based on our modern food pyramid, with breads and grains and vegetables at the base, Mediterranean recipes focus on the freshest ingredients. The Classic Mediterranean Cookbook is an illustrated guide to the cuisine of the entire Mediterranean, celebrating the flavors of Egypt, Greece, Spain, Italy, France, Tunisia, Turkey, and Morocco. Like all DK Classic cookbooks, key preparation techniques are demonstrated in step-by-step photographs.

Mediterranean expert and author, Sarah Woodward, organizes the book into helpful sections. She begins with the ingredients--produce, meats, cheeses, herbs and spices--in a vibrant full-color guide with advice on choosing, preparing, and storing. She then shares 20 classic recipes, the perfect introduction to Mediterranean cuisine, from gazpacho to tsatsiki to paella, each illustrated with a high-quality, full-color photograph. The heart of the cookbook is devoted to more distinctive recipes, covering more than 120 dishes with clear, non-intimidating instructions, techniques, and an instructional nutritional chart that lists each recipe's calories, fat, and sodium levels.

Savoring the Past: The French Kitchen and Table from 1300 to 1789

Barbara Ketcham Wheaton

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Abook about 400 years of French cookbooks 3 out of 5 stars.
0 of 0 people found this review helpful.

You know, I just finished this book last night. It's a good book. Not a great book, but definately a good book.

The subject matter is French cooking and techniques (duh!), with the greatest emphasis on cookbooks throughout the ages that were published in or for France.

The author really knows her stuff and is a good writer. Yes, there are recipes. Not too many, 25 or so, I would guess, most of which would be orphans in today's kitchen. They would be considered too cumberson; too labor intensive (avoid any recipe whose preperations begins with "Day 1"); too expensive (As one can see from some of the ingredients for "Everyday Boullon": 4 pounds beef, a 6 pound chicken, 5 pounds boneless veal...); or maybe just too, er, "unique" i.e. Iced Cheese (sort of a cheese flavored slushy, without the cheese), or Strained Eggs in Wine Syrup.

But heck yeah, of you like reading books on cookery, if you like history, if you like bits and pieces of odd knowledge but all means, treat yourself to this book.

Editorial Review:

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.