Joachim Romer

I never could have imagined when I first leafed through this (now) monumental coffee table-sized set devoted to the culinary specialties of Europe, that it would end up being my "go to" cookbook for select foundational recipes over the years. Certain dishes like Carbonnades flamandes (with suggested stoemp aux carrotes) have become the base recipes for some of the all-time favorite seasonal standards in my repertoire. It could do with an update for the 21st century in terms of the text, but show more many of the recipes are simply timeless (e.g. Choucroute a l'ancienne, Paella valenciana, and Moussakas). show less

I was given this as a Christmas present by my partner. It's very much a gift/coffee table publication and, I suppose, OK as such. As a guide to cuisine or a working book it's hopeless. Far too big to take into the kitchen; beautiful illustrations but tiny, almost illegible text and a strange selection of 'facts' about the countries covered. I'll assume they're all as accurate as the one I know most about: England i.e. not very.

Beautifully presented and very informative. All culinary Europe is here

The first Culinaria book I bought. These books are magnificent. This one even has food from places like Scotland and Denmark...covers all bases