Collection: European Culinary Traditions

55 products

Cooking Traditions from France, England, Ireland, Scotland, and Norway 

  • 1080 Recipes by Simone Ortega, Inés Ortega 2007
    1080 Recipes is the definitive book on traditional and authentic Spanish home cooking. The volume contains 1080 thoroughly updated and revised recipes from all Spanish including appetizers, stews, vegetables and desserts. Spanish graphic designer and illustrator, Javier Mariscal has created over 200 illustrations
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  • A Taste Of Norway: A Cookbook Based On Nature's Own Ingredients by Arne Brimi 1990
    Publishing Details Hardcover: 141 pages Publisher: Norwegian University Press (1987) reprint 1990 ISBN-13: 978-8200036067 Weight: 710 g Dimensions: 21.7 x  1.5 x 25.6 cm
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  • A Taste of Norwegian Nature: Along a Waterway by Arne Brimi 1993
    Arne Brimi was a natural choice, as one of the most prominent representatives of the Norwegian kitchen. Arne Brimi's philosophy of life and knowledge of Norwegian food culture are paired with Bengt Wilson's wonderful pictures to make A Taste of Norwegian Nature a cultural cookbook worth owning
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  • Ainsley Harriott's Gourmet Express 2 by Ainsley Harriott 2002
    Ainsley Harriott's Gourmet Express 2 collection of simple dishes th Whether you need fresh ideas for family meals or are having friends round for an informal supper, there are recipes to suit every occasion. All of the recipes are garnered from international fare. chapter featuring Vegetarian recipes.
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  • Alsace Gastronomique by Sue Style 1996
    Strasbourg, with its patisseries and chocolate shops,  wine-growing Haut-Rhin, t Vosges mountains, and the pastures of the Rhine. Alsace Gastronomique takes us on a journey through vineyards, tiny villages, and bustling market towns, and offers us a selection of delicious regional recipes
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  • Bistro Cooking by Patricia Wells 1989
    Bistro Cooking by Patricia Wells 1989
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  • British and Irish Country Cooking by Tony Schmaeling 1983
    British and Irish Cooking shares traditional recipes for soups, appetizers, vegetables, fish, poultry, meat, game, pies, cakes, breads, and desserts served in the British Isles. This book has many colour pictures and drawings to accompany a large collection of recipes.
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  • Christmas with Gordon by Gordon Ramsey 2011
     Christmas with Gordon provides inspiration, advice and 75 failsafe and delicious recipes for all occasions over the Christmas period. The menus are built around a choice of 5 main course centrepieces - turkey, goose, beef, ham or sea bass - and include starters, accompaniments and desserts for each.
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  • Cook it Raw edited by Alessandro Porcelli 2013
    Cook it Raw edited by Alessandro Porcelli 2013
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  • Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver 2007
    Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver 2007
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  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis 2005
    In Cooking At Home On Rue Tatin Susan Herrmann collection of  favourites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines
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  • Cuisine Mirabelle: The Best of Gourmet Cooking from Jean Drees, Edward Robinson by Sheila Black, Anthony Hern 1979
    Cuisine Mirabelle: The Best of Gourmet Cooking from Jean Drees, Edward Robinson by Sheila Black, Anthony Hern 1979
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  • Culinaria France: A Celebration of Food and Tradition 1999
    Culinaria France explores French cooking. Food and drink experts, top chefs, gardeners, farmers, cheesemakers vintners.  Reference book.
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  • Deliciously Ella Every Day: Simple recipes and fantastic food for a healthy way of life by Ella Woodward 2016
    Deliciously Ella Every Day: Simple recipes and fantastic food for a healthy way of life by Ella Woodward 2016
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  • Desserts Grandioses (French) by Gordon Ramsay 2001
    Desserts grandioses ce sont ainsi près de 150 recettes, Gordon Ramesy des plus classiques comme le Baba au rhum au citron et au miel ou de merveilleuses Profiteroles au café et au chocolat mais aussi plus originales comme des Ananas miniatures rôtis, un Bavarois à la pomme verte
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  • English Provincial Cooking by Elisabeth Ayrton 1980
    English Provincial Cooking contains recipes selected from family records old manuscripts & cook books. It covers regional specialties (some highly unusual), with their origins (usually Medieval to 19th c.  detail on the general origins of cooking traditions by region, based on terrain/agriculture, trade, and culture.
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