Culinaria European Specialities

  • Bacon and eggs

    from Culinaria European Specialties Culinaria European Specialties by Michael Ditter

    • Categories: Breakfast / brunch; Main course; English
    • Ingredients: fat of your choice; bacon; eggs; white bread; butter
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  • Speculaas

    • laurenlangston on December 22, 2016

      My first time making speculaas. I cut into star shapes and drizzled with a (too-thin) confectioners glaze, then threw on some diced candied citrus peel. Followed weight measurements (instead of volume) when applicable except I just used a stick of butter when it called for 100g because what's an extra ten grams, right? Very tasty; I don't think these got as brown as they were supposed to, maybe because of the star shape -- I had to pull them when the edges started to brown. I look forward to trying different speculaas recipes to see what works best. No complaints about this one.

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  • ISBN 10 3833111240
  • ISBN 13 9783833111242
  • Published Oct 01 2005
  • Format Paperback
  • Page Count 640
  • Language English
  • Countries Germany
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from Europe's various regions. Open up a culinary universe that you can capture in your own kitchen. The "European Specialities" volume of the fabulous "Culinaria" series leads the reader on a tour of discovery, equally engaging for the eyes and the palate, throughout all of Europe: from Ireland in the west to Russia in the east, from Finland to the north and Turkey to the south. The entire richness of each country, its traditions and distinctive regional characteristics as reflected in the artistry of its bakers and chefs, its master cheese makers and butchers, its winemakers and more, is captured in detailed photographic reports and impressive, large-format images. Carefully selected recipes that best and most temptingly convey the typical character of each national cuisine make it possible to bring the culinary journey to a practical conclusion by enjoying them at home. A glossary with explanations of the most important gastronomic terms and an extensive index round out this work.