Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in Culina Europe. It includes an outstanding selection of cold and warm appetizers; main dishes prepared with fish and seafood, meat, game, and poultry variations; as well as sophisticated desserts and pastry specialties. These culinary creations drawn from Austria, Italy, Spain, Portugal, Greece, France, the Benelux countries, Switzerland, Great Britain, Scandinavia, and Germany offer something for every taste and any occasion. Detailed instructions and sequential pictures of each step, accompanied by background information about each recipe, its ingredients, and preparation, will soon lead you to become a master chef in your own right. More than 100 European master chefs and pastry chefs have contributed to this volume with their creations. André Jaeger, Alfonso Iaccarino, Michel Bourdin, Dieter Kaufmann, and Léa Linster, among others, are responsible for the appetizers and main courses. The dessert and pastries originated with Maurice Bernachon, Flavio Perbellini, Francisco Torreblanca, and their colleagues.
In Warsaw, personal collection possible
The book is unread - it is originally wrapped in foil