Earth's second smallest continent is, strictly speaking, a peninsula of the vast Eurasian land mass. Traditionally, it is separated from Asia by the Urals (E), the Caucasus and the Caspian Sea (se), and the Black Sea (S). Europe is home to more than 500 million people. The ancient civilizations of Greece and Rome were the cradle of democracy. European languages, culture and religion were disseminated by migration, imperialism and colonialism. Throughout human history, Europe has witnessed many destructive wars. In the 19th century, vast European empires crumbled with the rise of nationalism. The antagonism of these new nation-states led to both World Wars. Europe lay at the heart of the Cold War between capitalism and communism. The collapse of Soviet communism saw the emergence of new nations. The European Union (EU) was formed to promote pan-European co-operation and development.
Credo Reference helps you start your research with background information from authoritative encyclopedias.
Credo Reference helps you start your research on food and nutrition with subject-specific dictionaries, culinary histories, and information on nutritional science.
Credo Reference helps you start your biographical research with extensive biographical reference materials, directories, and obituary collections.
French Country Favorites
by
Wolfgang Puck's Modern French Cooking
by
One of America's most talented and visible chefs demonstrates his culinary philosophy, skill, and imagination.
The French Chef Cookbook
by
The Food of France
by
A celebration of French cuisine and culture, from a culinary adventurer who made his mark decades before Anthony Bourdain arrived on the scene. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute cuisine of Paris, and the hearty bouillabaisse of Marseilles, but also the local histories, customs, and geographies that shape the French national character. Here are the origins of the Plantagenet kings and Rabelais's favorite truffle-flavored sausages, and the tale of how the kitchens of Versailles cooked for one thousand aristocrats and four thousand servants in a single day. Here, too, are notes on the proper time of year to harvest snails; the Moorish influences on the confections of the Pyrenees, where the plumpest geese are raised; and the age of the oldest olive tree in Provence. In short, here is France for the chef, the traveler, and the connoisseur of fine prose, with maps and line drawings throughout.
Michel Roux's Finest Desserts
by
Escoffier
by
The German Cookbook
by
Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. "Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen." Here they all are, hundreds of them. So Prosit and gut essen- your health and good eating.
The New German Cookbook
by
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy W#65533;rz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in L#65533;beck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy W#65533;rz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.
Luchow's German Cookbook : The Story and the Favorite Dishes of America's Most Famous German Restaurant.
by
McCall's Introduction to German Cooking
by
Christmas in Germany
by
Understanding Global Cultures
by
The First Edition of this book introduced a new method, the cultural metaphor, for understanding the cultural mindset of a nation and comparing it to other nations. This new edition develops the method and applies it to a fascinating range of 23 case studies of countries in Europe, the Middle East, Asia and North and South America.
The Outdoor Traveler's Guide to the Alps
by
This illustrated guide to the Alps of Switzerland, Austria, France, Italy, Germany and Yugoslavia continues a series of places in the outdoors. Whether travelling by foot or skis, car or public transport, on a day trip or an extended hike, readers can use this guide to explore the scenery.
British and Irish Cooking;
by
English Traditional Recipes : A Heritage of Food & Cooking
by
Irish Cooking
by
When You're Entertaining Internationally
by
Soup Through the Ages
by
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
English, Welsh and Scottish Country Inns
by
Italy's 500 best ever Recipes
by
Adventures in Italian Cooking
by
The Italian Baker
by
From Biba's Italian Kitchen
by
From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air. Following a childhood spent in Bologna, and an adulthood in the bosom of an Italian family in New York, Biba Caggiano found herself in Sacramento, California, in 1968, unable to find the food that was familiar to her palate--and essential to her heritage. Working from memory, Biba recalled her roots and recreated authentic Italian flavor in this most American of cities, and quickly became a local legend for her cooking classes and, ultimately for her famously delicious restaurant, Biba. Biba's fantastic, simple dishes represent what the Italians call la buona cucina casalinga--more commonly known as "good home cooking"--and are now available to all in From Biba's Italian Kitchen. Biba's foolproof method relies on the senses, not on the repetition of rigid recipes. Do the tomatoes at the market look particularly fresh? Then it's time to whip up a quick puttanesca sauce to top practically any pasta or meat dish. Are the porcini mushrooms especially eye-catching today? A tangy and woodsy sauce of porcini and tomatoes for. delicate spinach-ricotta gnocchi is just minutes away. Did a batch of walnuts just arrive from your aunt out West? Walnut pesto is the only proper reply. Biba trusts her (and your)impulses, and encourages a casual but committed approach to food, two hallmarks of la dolce vita, the sweet life that From Biba's Italian Kitchen promotes on every page. Biba starts with a staple of Italian cooking: the elegant, integral antipasti. Simple or sophisticated antipasti show the instruments of the Italian symphony tuning up before the first act. Gorgeous red bell peppers nestle with hunks of Italian bread and are topped by verdant parsley to make luscious bruschetta, plump little artichokes nuzzle with sun-dried tomatoes for sun-drenched carciofini all'olio; and fresh eggs with earthy potatoes and onions blend to create rustic fritatta di patate e cipolle. The harmony continues into the main dishes, a cavalcade of pasta, meat, and fish dishes that catch attention without disrupting a schedule. Prepare in haste and enjoy in leisure such delicacies as seafood cannelloni, delectably bitter pasta with broccoli rabe, succulent osso buco, veal shank with tomatoes and peas, or classic tagliatelle with sweet prosciutto and fresh tomatoes. A chapter on vegetable side dishes (whether grilled, sautéed, baked, stuffed, roasted, braised, or steamed) shows how primizie--the first, freshest produce of the season--bring the vegetable garden to the urban table. Complete sections on pizza (of course!),risotti, the light yet hearty dishes, made from Italian arborio rice, and polenta, the scrumptious cornmeal preparation that is the perfect foil to vegetable and meat alike, round out Biba's memorable tavola calda. And dessert!Italian desserts! Juicy fig and jam tart, sinful mascarpone-zabaglione mousse, juicy strawberries in red wine, and apple and amaretti cake serve as an elegant, graceful cadenza to the mellifluous meals in From Biba's Italian Kitchen.Striking every grace note, Biba conducts her culinary symphony, Biba conducts her culinary symphony with verve, and makes a maestro of every cook.
Recipes from an Italian Summer
by
Following the phenomenal success of The Silver Spoon, this book presents a collection of over 350 summer recipes for all lovers of Italian food, collected by the team behind the original book. The Silver Spoon Summerpresents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, The Silver Spoon Summerhas the perfect dish for every day of summer.
Quick from Scratch Italian
by
Vegetarian Table
by
Creamy risottos, fragrant vegetable casseroles, lively pasta sauces-these are just a few of the age-old pleasures of the Italian meal now brought vividly to life in this first volume of the new Vegetarian Table Series. Written by a recognized expert on Italian food and illustrated with evocative colour photographs, this collection of over 75 versatile recipes celebrates the simple ingredients and delicious diversity of one of the world's most appealing culinary traditions.
Cooking of Spain and Portugal
by
Rick Steves Portugal
by
You can count on Rick Steves to tell you what youreally need to know when traveling in Portugal. With this guide, you'll explore this relaxed country at the western edge of Europe. Tour Lisbon's cobbled lanes and grand squares, reminders of Portugal's seafaring glory days. Step back into history at the palaces in Sintra and the bone chapel of Évora. Soak up the sun at the Algarve beach of your dreams. When evening comes, enjoy a dinner of fresh seafood stew, and raise a glass of port wine in a toast. Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll get up-to-date recommendations about what is worth your time and money. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.
Fodor's Portugal
by
With its medieval hilltop towns, magnificent beaches, traditional Fado music, and excellent food and wine, Portugal is Western Europe's most exotic destination. This comprehensive new Fodor's guide captures the best this country has to offer, from its ever-popular café and bar scene to its lush vineyards and picturesque, mountainous landscapes dotted with castles.
Wine Spectator's Pocket Guide to Wine
by
From Wine Spectator comes this handy guide filled with information you need to maximize your enjoyment and understanding of wine. This completely revised and updated edition includes a new vintage chart, as well as updated information on buying wine and pairing food and wine, so that you’ll get the most from every glass of wine.
Traditional Portuguese Recipes from Provincetown
by
Understanding Global Cultures
by
Old-Fashioned Home Baking
by
The Complete Book of Pastry
by
Fantastically Finnish
by
The Cooking of Scandinavia
by
A Gastronomic Tour of the Scandinavian Arctic
by
Culture Shock! Sweden
by
Whether you travel for business, pleasure, or a combination of the two, the ever-popular Culture Shock series belongs in your backpack or briefcase. Get the nuts-and-bolts information you need to survive and thrive wherever you go. Culture Shock country guides are easy-to-read, accurate, and entertaining crash courses in local customs and etiquette. Culture Shock practical guides offer the inside information you need whether you're a student, a parent, a globetrotter, or a working traveler. Culture Shock at your Door guides equip you for daily life in some of the world's most cosmopolitan cities. And Culture Shock Success Secrets guides offer relevant, practical information with the real-life insights and cultural know-how that can make the difference between business success and failure.Each Culture Shock title is written by someone who's lived and worked in the country, and each book is packed with practical, accurate, and enjoyable information to help you find your way and feel at home.
Complete reference guide to Scandinavia: Denmark, Norway, Sweden, Finland, and their islands.
by
What I Eat
by
A stunning photographic collection featuring portraits of 80 people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.
Cooking from the Heart of Spain
by
For forty years, American-born freelance journalist and award-winning cookbook author Janet Mendel has made her home in Spain. Becoming a "local" has provided Mendel with the unique opportunity to explore the authentic foods of her adopted country, and to bring the best recipes to American kitchens. Now, in Cooking from the Heart of Spain, she turns her attention to the region of La Mancha. Mendel has taken part in the harvesting of saffron, wine grapes, and garlic. She has made marzipan in Toledo, joined in a partridge shoot, and prepared trout caught fresh from the streams in Cuenca. She tells stories of artisanal cheesemakers and wine producers. Her own home in an olive grove gives her special insight into world-class Spanish olive oil. Cooking from the Heart of Spain features traditional foods from the country's heartland, a region of vineyards, olive groves, and wheat fields. From here come Spain's most famous products -- Manchego cheese, saffron, serrano ham, and olive oil. These ingredients, along with its rich and diverse Moorish and Sephardic heritages, give Manchegan cooking an air of refinement and delicate complexity beyond its sturdy simplicity. The recipes in Cooking from the Heart of Spain include simple pisto, a medley of summer vegetables saut#65533;ed in olive oil; lamb stuffed with spinach and pine nuts; a robust peasant garlic soup; and a delightfully subtle saffron ice cream. Mendel also includes sophisticated dishes such as cheese and ham flan and partridge braised in wine sauce, as well as fun food, such as "fried milk," a sweet custard with a crisp-fried exterior. Oh, yes -- and Madrid tapas too. Laced with quotes from Cervantes' Don Quixote -- which had lots to say about the food of La Mancha -- Janet Mendel#65533;s cookbook provides recipes for delicious dishes, both traditional and modern.
The Pure Gold of Spain : The First Olive Oil Cook Book
by
Rick Steves' Mediterranean Cruise Ports
by
In this guide, Rick Steves focuses on some of the grandest sights in Europe. As always, he has a plan to help you have a meaningful cultural experience while you're there--even with just a few hours in port. Rick Steves' Mediterranean Cruise Ports explains how to get into town from the cruise terminal, shares sightseeing tips, and includes self-guided walks and tours. You'll learn which destinations are best for an excursion--and which you can confidently visit on your own. You'll also get tips on booking a cruise, plus hints for saving time and money on the ship and in port. You can count on Rick Steves to tell you what youreally need to know when cruising the Mediterranean. Inside you'll find one-day itineraries for sightseeing at or near the major Mediterranean ports of call, including: Barcelona, Marseille, Toulon, Nice, Villefranche-sur-Mer, and Monaco Florence, Rome, Naples, and Venice Dubrovnik, Split, Athens, Mykonos, and Santorini Istanbul and Ephesus
Rick Steves' Spain 2014
by
You can count on Rick Steves to tell you what youreally need to know when traveling in Spain. In this guide, you'll find an inviting mix of exciting cities and cozy towns. Explore the lively cities of Madrid, Barcelona, and Sevilla, and follow the Route of the White Hill Towns in Andalucía's sun-drenched countryside. Experience the works of the great masters--from El Greco to Picasso to Dalí--and learn how to avoid the lines at the most popular museums. Self-guided walks lead you through the castles, cathedrals, and villages of this ancient but modern land.End your day with a glass of Rioja wine and a plate of tapas--then join the locals for an evening of flamenco. Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll get up-to-date recommendations about what is worth your time and money. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.
The Traveler's Atlas
by
Here in one big, handsome volume are more than 60 famous and fascinating places that every world traveler must see. From the dramatic fjiords of Norway to the ancient remains of the mysterious Inca city of Machu Pichu, the authors guide readers along highways and rough trails to the world's most spectacular places. It's a bonanza of inspiration and ideas for adventurous travelers on where to go next and how to get there--but the book's detailed maps and vivid full-color photographs make it nearly as much fun for the armchair traveler! Maps are matched with location shots, and points of major interest are listed with tips on best travel routes, background information, and the best ways to avoid crowds. It also contains a worldwide directory of national tourist organizations, embassies, and many other addresses to help world travelers get the most out of their adventures. Includes more than 300 photos plus 50 maps.
Understanding, Choosing, and Enjoying Wine
by
Phila Hach's United Nations Cookbook : Recipes Collected from UN Ambassadors After Their Visit to Tennessee, 1976
by
International Cuisine
by
International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor�s manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today�s diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world.
Meals with a Foreign Flair
by
The World's One Hundred Best Recipes
by
Hamlyn New All Colour Cookbook
by
When You're Entertaining Internationally
by
