THE CONTINENTAL FLAVOR: A COOKBOOK by Nika Standen Hazelton
Kirkus Star

THE CONTINENTAL FLAVOR: A COOKBOOK

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KIRKUS REVIEW

Neither standard nor all-inclusive, this is the most tempting collection of truly elegant, European dishes we've seen in a long time. Widely varied in terms of expense and time of preparation, most of the recipes are designed for the experienced, adventurous cook and naturally rely often on the use of wines, herbs, and spices. Each section is introduced by a brief and articulate narrative, often partially historical, designed to familiarize the reader with particularly ""European"" methods of preparation (i.e., poaching of fish) and serving of the various dishes included here. The design of this cookbook is unique; the directions, explicit and easy to follow; the dishes, all ""gourmet"", and from almost every category and European country. There is also a very useful and informative special chapter on wines.

Pub Date: Sept. 22nd, 1961
Publisher: Doubleday