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European

  • The 30-Minute Vegan's Taste of Europeby Mark Reinfeld

    Da Capo Press 2012; US$ 18.99

    From vegan chef and coauthor of the 30-Minute Vegan series: recipes showcasing classic European cuisineŚmade without any animal products more...

  • 365 Foreign Dishesby Joe Larkins

    Andrews UK 2010; US$ 6.99

    Are you ever stuck for a fascinating new dish to try? This amazing cookbook contains 365 regional dishes from around the world - one for every day of the year. From Egyptian Cabbage to Scotch Scones and French Spiced Venison, this amazing list of recipes will have you trying new foods in no time! Each recipe is presented in a simple way, with easy-to-understand... more...

  • Arabella Boxer's Book of English Foodby Arabella Boxer

    Penguin Books Ltd 2012; Not Available

    A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten -... more...

  • Around the World in 80 Dinnersby Bill Jamison; Cheryl Alters Jamison

    HarperCollins 2008; US$ 11.99

    Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining , on a gastronomic tour around the world. After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa... more...

  • Austrian Desserts and Pastriesby Dietmar Fercher; Andrea Karrer; Konrad Limbeck

    Skyhorse Publishing 2011; US$ 24.95

    Whether it?s delicious Esterhazyschnitten (meringue slices with buttercream filling), fluffy Schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck... more...

  • Cooking in Europe, 1650-1850by Ivan P. Day

    ABC-CLIO 2008; US$ 63.00

    From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized... more...

  • A Country Lifeby Roy Strong; Julia Trevelyan Oman

    St. Martin's Press 2007; US$ 8.99

    Sir Roy Strong and his wife, the designer Julia Trevelyan Oman, have lived in the country for nearly thirty years. In 1987 he was asked to write an occasional column reflecting this quintessentially English way of life for the prestigious magazine A Country Life . This charming book brings these popular pieces together, portraying the passing of... more...

  • The Elegant Economistby Eliza Acton

    Penguin Books Ltd 2011; Not Available

    Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat'... more...

  • European Cookies for Every Occasionby Krisztina Maksai

    Running Press 2013; US$ 22.00

    Traditional and contemporary recipes that include easy-to-follow step-by-step illustrated instructions for cookies, pralines, bars,and more! more...

  • European Gastronomy into the 21st Centuryby Cailein Gillespie; John Cousins

    Taylor and Francis 2012; US$ 63.95

    Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social,... more...