European Cuisine

Perhaps something a little closer to home - try a European cook book!

Elizabeth David aims to induce a desire to use each recipe as soon as it is read, describing recipes like "pot au feu" in all their simplicity. She presents cooking without elaboration. Advice is also included on the choice of the tools that would always be needed in any kitchen.

With an emphasis on uncomplicated food, this cookbook provides the reader with a guide to a re-interpretation of Italian farmhouse cooking - "cucina rustica".

A guide to Italian food, originally published in 1954, which provides a survey of the varied food and cookery of Italy's many regions. Over 400 dishes are described, there are sections on the use of herbs and spices, and there are chapters on wine and cheeses.

A reader reviews: One of the best German cookbooks (in English)! Recipes are easy to follow and always turn out. Ingredients are easy to find. Out of 15 or more German cooks that I own, I use this one the most. I find that it is on a level with the old TIME-LIFE Foods of the World Series with many more recipes.

Greek cuisine has been influenced by the country's long history, the nature of its climate, and the zest of its people for good living and good food. This book contains over 200 traditional Greek recipes, collected by the author over the last 40 years.

This celebration of food is also a vivid account of memorable family summers spent in the remote beauty of the west of Ireland. The author's passion for food is evident in over 100 dishes, some of which are traditional Irish recipes, and some of which were created by the author herself.

Explores the foods of Spain, beginning with the influence of the Moors who brought a new cuisine to the country. This book includes over 200 recipes including: tapas; tortilla; gazpacho; paella and rice meals; bacalao and other fish; and chorizo and meat dishes.

Rhodes delves into the riches of the British culinary tradition - particularly that of savouries - to create a collection of new recipes that combine today's preferred flavours with the best from the past. He takes the reader through each course, from soups and appetisers to cakes and biscuits.