European Cuisine

The Best of Gourmet : Featuring the Flavors of Rome

Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Rome is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.

The Cooking of South-West France: A Collection of Traditional and New Recipes from France's Magnificent Rustic Cuisine

Greeted upon its publication in 1983 as one of the truly great works of culinary art, Paula Wolfert's The Cooking of South-West France is an exploration of the gastronomic delights of one of France's most extraordinary regions. While its cuisine makes use of sophisticated ingredients like foie gras, truffles, and Armagnac, it is, at heart, rustic, abounding in such deeply flavorful dishes as cassoulets and the delicious preserved meats and poultry known as confits.

The Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

With The Essential Mediterranean, Nancy Harmon Jenkins continues her lifelong exploration of Mediterranean food -- how it is grown, prepared, and shared around the table. In her latest book, Ms. Jenkins introduces cooks and readers to a cluster of core ingredients and foodways that are fundamental to all of the Mediterranean's diverse cuisines. She shows how the Mediterranean attitude toward food -- a combination of respect, integrity, enthusiasm, and sheer joy -- can be cultivated across the Atlantic.

Greek With Gusto!: Greek Cuisine - Easy and Delicious

A treasury of world-famous Grecian recipes some old, some new that will teach you how to prepare Greek foods fit for the Gods. This delightfully illustrated book has outstanding recipes in every category, from spanakopita and dolmades to avgolemono, souvlaki and baklava all tested in the author's kitchen and adapted to healthier, lower fat and salt levels to give you simple, fresh, flavorful food.

Regional Cuisines of Medieval Europe

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Foods and Wines of Spain

400 superb recipes--a delicious gathering of the traditional cooking of Spain with new ways of using exotic seasonings and unusual combinations, plus a comprehensive survey of Spain's excellent wines and sherries.

Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine

Continuing the highly acclaimed cookbook series, Saveur Cooks Authentic Italian explores the world's most popular and beloved cuisine. Authentic Italian food is inspired by local traditions and relies on the freshest of ingredients. It's real food--unpretentious and casual--the ultimate in home-cooking. The renowned culinary experts at Saveur go straight to the source with recipes for perfectly prepared pasta and risotto, hearty meat and game, and irresistibly delicious desserts.

Regional Italian Cuisine: Typical Recipes and Culinary Impressions from All Regions

If there is one cookbook that belongs on th e bookshelf of every kitchen, it's an Italian cookbook. No other cuisine in the worl d holds a wider appeal to professional and amateur cooks. Also, with the success of such recent books as Under the Tuscan Sun and Bella Tuscany by Frances Mayes, the in terest in regional Italian cooking and culture is at an all-time high.

Germany's Regional Recipes

This easy-to-use, flavorful book allows readers to experience Germany through food, fact, and folklore. Favorite recipes include homemade noodles with cheese and onions, pork roast in beer, potato pancakes, pea soup with smoked sausage, and Christmas cookies.

The Great Book of French Cuisine

Henri-Paul Pellaprat and Jeremiah Tower, master chefs of the nineteenth and twentieth centuries, have created a reference cookbook that will shape great chefs and great cooking in the twenty-first century. The English language edition of Pellaprat's landmark cookbook, L'Art Culinaire Moderne, when first published by Vendome in 1982, was hailed as "the most comprehensive, authoritative, and up-to-date book on French cooking and gastronomy ever written." Now, after a complete revision and updating by the James Beard award-winning chef Jeremiah Tower, Pellaprat's legendary recipes are again available in a handsome and accessible new edition.