European cuisine means more than just the classic dishes of France and Italy with an occasional German dumpling thrown in....

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THE BEST OF WESTERN EUROPEAN COOKING

European cuisine means more than just the classic dishes of France and Italy with an occasional German dumpling thrown in. As with her earlier Eastern European Cooking, Nelson, a meticulous gastronomical guide, covers all geographical points: Swiss mushroom bouillon, Danish buttermilk soup, Irish cider-flavored chicken, Swedish bacon pancakes, Belgian beer stews. The selection of recipes tends toward folksy Saturday night favorites, not the highly sauced haute cuisine of Lucullan chefs. The directions are equally down to earth and the cost of the ingredients won't wreck your budget. Satisfying meals from European kitchens.

Pub Date: March 1, 1976

ISBN: N/A

Page Count: -

Publisher: John Day

Review Posted Online: N/A

Kirkus Reviews Issue: March 1, 1976