Culinaria: European Specialties

by Michael Ditter and Joachim Römer

Book Overview

This is a boxed set od 2 hard cover volumes with dust jackets, in like-new condition, probably a collectible, at a bargain price This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3833111240
• ISBN13: 9783833111242
• Release Date: January 2005
• Publisher: Ullmann Publishing
• Weight: 7.80 lbs.

Customer Reviews

Not a two volume set!

I expected a two volumed boxed set as detailed in the description. Some older reviewers mentioned receiving two books.

Worth it, but it is only the first volume.

I purchased this book and it certainly is wonderful. It is a beautiful book with many pictures of everything there is to eat in each country. HOWEVER, there is one problem, this only includes the first volume. While this is includes many countries to see, and at a great price, it is only one out of two.

So much to learn

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.

NOT 'just another cookery book'.

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!

An amazing guide to European speciality cooking

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.

European Culinary Adventure!

I had been eyeing this title at a local store and I finally purchased it. This 2 volume set has swiftly moved to the top of my collection. The information provided is very insightful and details not only the recipes, but the ingredients and people from which they come from. The photography is beautiful and every dish I have made has been a real crowd pleaser!

A truly beautiful book!

I must first confess that I do not own this book (yet), but have looked through it pretty closely at a local bookstore. What I liked best about this cookbook is (a) the photography, which is superb, and (b) I believe it to be very authentic. I lived in Spain for over 20 years, and I can certainly vouch for the authenticity of the Spanish part. The recipes given were very typical of real Spanish meals, not necessarily what one might assume. This book would appeal to someone who had travelled or lived inEurope, and also to anyone interested in world-class cuisine.