Culinaria - European Specialities [antikvár]

rurope is a fascinating mosaic of landscapes, climates, peoples, cultures, passions, and ways of life. But no matter where in Europe, whether in Norway, Greece, Ireland or Hungary, there is one inexhaustible aspect of everyday hfe that never dulls, namely the simple pleasure of eating and drinking. The characteristics of the different peoples and countries of Europe are expressed in their culinary specialties, dishes and drinks, forming an essential part of their culture. Happily, the countries of Europe have moved closer together, and once insurmountable barriers between them have been eroded away. Mutual understanding between Europeans has greatly improved, and all the regions of Europe are now accessible to visitors. This process of exchange and cooperation has never before embraced such diversity. Culinary horizons are expanding, bringing with them a wider assortment of fruits, vegetables, cheeses, meats, wines, and spirits on offer to the consumer. As we enjoy the cuhnary opportunities brought by this diversity, we are nevertheless in danger of succumbing to the banality of standardized foods, and the sterility of flavors developed for the international palate. This comprehensive and richly-illustrated book offsets this tendency by emphasizing the cuhnary characteristics of individual European countries. It presents specialties - those belonging to good, wholesome everyday dishes, as well as those reserved for festive occasions and exotic menus. Together, photographer and authors have gone in search of authentic dehcacies, the products of living traditions, made with utmost regard for both ingredients and craftmanship alike. They have sought out farmers, shepherds, bakers, and pastry chefs, and the many kitchens and cellars throughout Europe to discover and record the secrets involved in each cuhnary masterpiece. Only those who know the details of these dishes can really appreciate them and discern the subtleties that make them so pleasurable. Culinaria European Specialties is a culinary encyclopaedia, to which top chefs as well as home cooks have contributed their best recipes.The wonders of the European kitchen surprise throughout. With its fascinating pictures, impressions, and detailed explanations, Culinaria European Specialties is intended to bridge the gap between those who delight in the intricacies of cooking and those who savor the subtleties of the finished culinary product. Only in this way can we preserve the richness andvariety reflected in these pages.Foreword by André Dominé