European Books - Page 5

Mediterranean Light

Martha Rose Shulman

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Fantastic book 5 out of 5 stars.
10 of 10 people found this review helpful.

I decided it was time to write a review about the marvels of this book when I returned from a weekend of cooking 3 meals a day for my Step-Mother-in-Law (and other in-laws)in a little cabin over a long weekend. They loved everything I made from this book.

The recipes are delicious, easy to fix, and easy to follow. Not only have I had success cooking for the inlaws but my family has also loved every recipe. I have notation after notation that says "great" in the index so I can easily go back and find favorites. So far, there's nothing that says "bad" or "bland" next to a recipe title.

I am loosing weight using these recipes and my family is eating healthier too.

Some favorite recipes: Spinach with Chickpeas, Green bean and Garlic soup, and Tuna and Italian bean salad. Her broiled eggplant with garlic and rosemary turned my husband into a eggplant eater after a lifelong aversion to it.

Editorial Review:

An award-winning author combines the twin American passions for the sensuous food of the Mediterranean and healthy eating. Each of the 250 delectable recipes contains nutritional breakdowns for everything from calories to cholesterol.

The Best of Croatian Cooking

Liliana Pavicic, Gordana Pirker-Mosher

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

A varied cuisine seldom reflected in regional cookbooks 5 out of 5 stars.
15 of 17 people found this review helpful.

Croatia's turbulent history has resulted in a varied cuisine seldom reflected in regional cookbooks, and The Best of Croatian Cooking provides an excellent selection of over 200 dishes from classic main courses to desserts. Recipes have been modified for easy preparation and American kitchens but are filled with appeal and retain their cultural authenticity.

Editorial Review:

Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers a sunny Adriatic coastline and breath-taking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean, and Near Eastern influences. In this expanded edition, "Best of Croatian Cooking" offers over 200 recipes adapted for the American kitchen. Classic dishes like Turkey with Pasta Tatters, Strudel with Sauteed Risotto (prepared with cuttlefish ink), are featured here. Also included are over 50 dessert recipes for fine tortes, cookies, and all kinds of strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The authors' introduction provides insight into the development of Croatia and its cuisine over the centuries. Together with time-saving tips and a chapter on Croatian wines, this culinary tour is both scenic and satisfying.

The Medieval Cookbook

Maggie Black

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Very Good History and Illustrations. Weaker on Recipes. 4 out of 5 stars.
29 of 30 people found this review helpful.

`The Medieval Cookbook' by Maggie Black is very similar to the slightly older book, `Pleyn Delit' by Constance B. Hieatt, Brenda Hosington, and Sharon Butler. It even cites this book and other works by these authors as references. Aside from the fact that the two books deal with almost exactly the same subject, English and French recipes from the late Middle Ages, and both are serious, scholarly works, there are two important differences.

The positive differences in Ms. Black's book is that it is organized by source and that it has many more pictures, both black and white and color photographs of scenes from medieval sources, and line drawings or etchings of food plants and other botanicals. `Pleyn Delit' has virtually no pictures.

The two books share several major sources. Dominating the sources and background of both books is Geoffrey Chaucer's `Canterbury Tales'. While this work contains no recipes itself, if has numerous references to food and beverages, and Ms. Black devotes an entire chapter to recipes cited in this great literary work. The second major work cited in Ms. Black's volume is a pedagogical volume by an upper middle class member of the gentry identified as `The Goodman of Paris'. The narrative identifies him as probably a civil servant, with houses in both the city and the country. After chapters on proper moral deportment, the author gives both menus and recipes for the training of his staff of servants. The book also gives several directions to wife and staff on proper kitchen economics and the care of domestic and captured animals. The third primary source is documents associated with the very sybaritic court of the English king Richard II, whose death started the War of the Roses. I am green with envy at my image of the author's working on this book among the stacks of Oxford's Bodleian Library and at the British Museum, two shrines of English language scholarship for sure. I have seen both as a tourist and my most persistent fantasy career is one of a scholar.

The pictures in the book are very well chosen to illustrate the literary sources. Pictures of medieval life are taken largely from tapestries such as the famous Bayeux tapestry and similar sources. They are very well selected and, unlike so many other incidental pictures in books on cookery, they are actually given meaningful captions.

Ms. Black and the authors of `Pleyn Delit' take almost exactly the same approach to translating their recipes from old English and identifying the sources of the original text. The recipe translations are equally fine in both books while the scholarly method of citing sources is equally dismal. I simply do not understand these authors use of a plainly obscure method for connecting source in the bibliography to the text in the main part of the book. I am certain these Brits and Canadians use the same scholarly conventions as we Yanks as codified in things like the `Chicago Manual of Style'. This little quibble is for the scholars among us.

The most serious lapse in Ms. Black's book compared to `Pleyn Delit' is in the fact that the latter book has a much more interesting collection of recipes that a modern amateur cook would really find interesting. The very first recipe in `The Medieval Cookbook' is for Frumenty, a simple porridge of cracked wheat, water, stock, and salt with an optional addition of eggs and saffron. The second is Girdle `Breads' which is an unleavened, saffron coloured biscuit of flower, lard, and salt with no leavening. The third recipe is for grilled steaks brushed with either verjuice (an ur-vinegar made from specially grown grapes) or juice from Seville oranges. The fourth recipe is for rabbit. While these four recipes, taking up seven pages of the book are all very interesting from an historical point of view, it makes the book less valuable as a source for modern cooks who may want a good source for a medieval theme menu. To be sure, there are recipes in this book that are worth making today, but `Pleyn Delit' is a better source for actual cooking.

I am very happy to see that the two books agree almost exactly on the use of ingredients and techniques. If you have an interest in history in general and culinary scholarship in particular, get both books. If you are only interested in a source for recipes, get `Pleyn Delit'. It is authentic and a richer source of interesting recipes.

Celtic Folklore Cooking

Joanne Asala

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

Great Book 5 out of 5 stars.
2 of 2 people found this review helpful.

This book has more than just traditional Celtic foods but has foods geared toward each Sabbat along with some history like the corndollies for example and some poems. What a great book!!

an absolute favorite 5 out of 5 stars.
1 of 2 people found this review helpful.

This book is an absolute favorite of mine. Normally I love big glossy photos in a book- but this one just has something special. It is like the Joy of Cooking that way- it doesn't need it. The writing style draws you in and recipes are wonderful. Pumpkin bread, sorrel soup and cock-a-leekie are loved by people who don't think they like 'that kind' of cooking! Hearty country fare, but with wierdly wonderful herbal additions and old time drink recipes sprinkled with bits of folklore. Contains both things you can use in your regular cooking rotation and special recipes to try once in a while for historical interest.

Editorial Review:

Much of the folklore, proverbs, songs and legends of the Celtic nations revolve around this wonderful variety of food and drink. Drawn from the author's travels through Scotland, Ireland and Wales, the recipes presented in this text come with proverbs, songs and stories handed down from one generation to the next in the classic oral tradition of the Celts.

The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands

Diane Kochilas

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.

This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.

Austrian Cooking and Baking

Gretel Beer

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Bland Offering of Exciting Cusine 3 out of 5 stars.
24 of 30 people found this review helpful.

Having some Austrian ancestry in me and having sampled some fine Austria fare, ventured to try and find a good source. This isn't completely what I am looking for.

Recipes are too basic, not enough purchasing and prep hints. No photos whatsoever to entice.

Did find some interesting stuff, though: Wuerstelbraten, Galantine of Chicken, Souffle Rothschild.

For baking, see "Kaffehaus" by Rick Rodgers; for Austrian cooking, see W. Pauk.

Austrian chef tested this book and cooked 2/3 of recipes 5 out of 5 stars.
17 of 17 people found this review helpful.

I am an Austrian chef and very interested in cookbooks; especially books that are written in English, for they are read worldwide and so influence what people think of Austrian cuisine, and how they cook if they want to cook Austrian. (...)
All in all that book is worth the money, most recipes are quite original, and the instructions are good. Photos would be helpful. For this price I would buy it again.

Editorial Review:

authentic recipes offer the best in Austrian home cooking: beef broth with dumplings, potato soup, kalbsgulash, four kinds of schnitzel and more, including 171 dessert recipes—apricot dumplings, Linzertorte, Sachertorte, apple strudel and much more.

The Cuisine of Armenia

Sonia Uvezian

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Editorial Review:

You will find all the classics in The Cuisine of Armenia––dolma, sarma, keufteh, shish kebab, boereg, lahmajoon, lavash, pideh, choereg, gatah, baklava, bourma, tel kadayif, kurabia, and many more. The hundreds of recipes in this definitive volume, which range from traditional favorites to exciting innovations, include Red Pepper and Walnut Dip with Pomegranate Muhammara); Grapevine Leaves Stuffed with Lentils, Bulghur, Dried Fruit, and Fresh Herbs; Mussels Stuffed with Rice, Pine Nuts, and Currants; Phyllo Pastry Boeregs with Cheese, Spinach-Cheese, or Meat Filling; Dumpling Soup in Yogurt or Tomato Broth (Mantabour); Lamb Soup with Potatoes, Apples, Quinces, and Fresh Herbs (Shoushin Bozbash); Tabbouleh; Basterma or Soudjuk with Eggs; Fish Kebabs Served with Grilled Peppers, Tomatoes, Onions, and Lemon Sauce; Fried Fish with Oranges, Black Olives, and Mint; Oysters in Tomato-Wine Sauce; Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Chicken in White Sauce with Mushrooms, Tarragon, and Walnuts; Roast Turkey with Cinnamon-Glazed Apples; Partridges on a Spit with Grilled Tomatoes and Green Peppers; Roast Rack of Lamb with Rice or Bulghur Stuffing; Broiled Skewered Pork with Pomegranate Syrup; Moussaka with Eggplant, Zucchini, Pumpkin, or Potato; Artichokes Stuffed with Ground Lamb and Pine Nuts (served over Saffron Rice Pilaf); Harput Keufteh; Keufteh in Yogurt Sauce with Sautéed Onions and Mint; Baked Pork and Bulghur Keufteh with Beef Filling (served with Dried Apricot Soup); Eggplants, Green Peppers, Tomatoes, Apples, and Quinces Stuffed with Meat (Echmiadzin Dolma(; Melon Dolma (Cantaloupe Stuffed with Ground Meat, Rice, Pine Nuts, and Currants); Rice Pilaf with Flaming Apples and Quinces, Nuts, and Dried Fruits (Ararat Pilaf); Baked Noodles, Spinach, and Cheese with Garlic Yogurt Sauce; Asparagus Fritters; Green Beans in Walnut Sauce; Braised Leeks with Tomato and Dill; Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce; Eggplant with Pomegranate Sauce and Pistachios; Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apple; Homemade Pomegranate Syrup or Molasses; Yogurt Cream (one of the the author’s own creations and a delicious low-calorie alternative to sweetened whipped cream); Phyllo Pastry Triangles with Apple and Nut Filling; Tel Kadayif with Cheese or Cream Filling; Yogurt Lemon Cake; Kurabia with Walnut-Cinnamon Filling; Quince or Apricot Paste; and Armenian Cherry Brandy.

Cooking Danish

Stig Hansen

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Enjoyed the cookbook and the recipes enclosed...thank you! 5 out of 5 stars.
0 of 1 people found this review helpful.

I enjoyed the format and recipes and the fact that they were so well written that they actually came out as prepared. From my point of view, a good recipe is one that requires the least ingredients and produces the best results...this book has fulfilled that concept.

Rigtig Dansk (Really Danish) 5 out of 5 stars.
0 of 0 people found this review helpful.

I have purchased 2 books one as a gift. The recipes are well written and beautifully illustrated. I have used the recipes to make, Grav Laks, Smorkage, Danish Mustard, Fish Sauce, Fars Fars Ryebread. The results are great and best of all the instructions favor the American kitchen and limitations of not having a Euro market in your neighborhood. I think you will be pleased with this book.

Beautiful and well written 5 out of 5 stars.
0 of 0 people found this review helpful.

Great cookbook - amazing photography. It is nice to find a Danish cookbook in English and with American short cuts when possible. The recipes are will written and we have enjoyed trying new things.

Editorial Review:

A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod. Full of beautiful photographs of finished dishes and many how-to pictures, this is also an art creation by Danish born executive chef Stig Hansen. A perfect companion in exploring Danish cuisine!

The Best of Finnish Cooking

Taimi Previdi

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

Good solid recipes of good solid food 4 out of 5 stars.
7 of 7 people found this review helpful.

Pity there's no pictures, but the food is filling and tasty. I expect almost all sales will be to Americans of Finnish and part Finnish descent, like my wife, but I'm not and I can tell the rest of you - Finnish food is good! And these recipes make it easy to cook.

Editorial Review:

"This book is designed for all those who want to experience the fresh, savory taste of Finnish cooking, especially those of Finnish descent who wish to preserve this delightful part of their heritage, the distinctive flavor of Finnish cooking." --from the author's introduction

The Finnish-born author has compiled a delicious array of recipes for every occasion:
• Authentic Finnish recipes, adapted for the American kitchen.
• Traditional recipes for main courses, soups, salads, appetizers, sandwiches and desserts.
• Delicious baking recipes for breads (both sweet and savory), cakes and cookies.
• Menus for special holidays and such as Easter, Midsummer and Christmas.
• Finnish names for recipes and an index in Finnish and English

A Taste of Ancient Rome

Ilaria Gozzini Giacosa

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Delicious recipes and a fascinating look at ancient Rome 5 out of 5 stars.
22 of 25 people found this review helpful.

I bought "A Taste of Ancient Rome" more out of historical interest than out of any real desire to prepare foods in the Roman style. One day, though, I ended up being given six frozen mallard ducks, and one of the recipes in this book, Duck with Turnips, caught my eye. I tried it, and it was absolutely amazing. Since that day I've prepared over half of the recipes in this book, and I've found most of them to be delicious, easy to prepare, and economical.

One of the more enjoyable facets of international cooking is seeing how cooks from different cultures meld flavours in a way most of us in North America would never think of. The recipes in this book contain many combinations that would seem to us to be insane. Duck with turnips? Cream of wheat or spelt with a ham bone? Cantaloupe with garlic and pepper? Tuna steak with dates? These blends sounds very bizarre, but they all work, and work well.

The writer has included a few recipes which couldn't be prepared in our time (such as the recipe calling for parrot!) simply to show the decadence of first-century Rome. But what surprised me the most about the other recipes is how many of them are absolutely accessible to the modern chef. One reason for this is the fact that the ingredients unfamiliar to us can for the most part be easily substituted with ingredients we have on hand. Apparently, even some Romans (Pliny the Elder, for instance) hated garum and substituted salt, so it's not inauthentic for us to do so. Another reason is simply that we still eat many of the foods the Romans did. Although they didn't have pasta, tomatoes, potatoes, soy, corn, or any of the other foods borrowed from the Far East or the New World, they did have most of the meats, fruits, nuts, and vegetables we eat on a daily basis.

That said, this book is not for everybody. There seems to be a subset of North Americans who eat nothing but conventional, middle-of-the-road food and who have no interest in anything the least bit unusual or new. If you shop for all your groceries at Wal-Mart, if you turn down any food that isn't aggressively conservative as being weird, foreign, or disgusting, and if TGIFridays or Appleby's is your idea of a really good restaurant, you probably won't enjoy this book. However, if you are able to go beyond your food comfort level and especially if you're interested in how people ate 2,000 years ago, A Taste of Ancient Rome might be for you.

Editorial Review:

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.