THE BEST OF WESTERN EUROPEAN COOKING by Kay Shaw Nelson

THE BEST OF WESTERN EUROPEAN COOKING

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KIRKUS REVIEW

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 1st, 1976
Publisher: John Day