Guide to the different European foods, recipes, markets, cuisine and culture:
European Food offers the diner an abundance of dishes catering for every taste which includes Hungarian goulash, the Dutch classic of Stamppot, the much loved Belgian dish of Coq a la Biere and the famous Apple strudel of Vienna. The cookbooks below describe such Eastern delights and guides to the markets.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
The Food Lover's Guide To Europe
The Food-lover's Guide to Europe by travel writer Cara Frost-Sharratt is more than a cook book. It not only contains European recipes but also a guide through the regions of Countries such as Norway, Denmark, France, Germany, Estonia, Lithuania, Romania, Bulgaria, Poland, Spain and the UK. Chapters include sections about the history of the food and drink in the region, their exports, famed wine, beer and other drinks such as coffee. It describes each Region's dishes and specialities, the local produce and fresh products and talks about the markets and shops. These are accompanied by some stunning photographs. For the holidaymaker there are sections which give suggested meal and drink related activities. This includes the Paris walking tour, truffle hunting, the Montepulciano open cellars, Belgian beer weekend festival, chocolate tours, coffee tasting and Christmas markets.
The Where To Eat Section is conveniently broken down into three so that readers can choose restaurants and cafes in Europe based on prices ranging from a Michelin star styled restaurant, a middle of the range price restaurant and cafe or bistro style eating place. Restaurants include the Blathazar in Bucharest and the Taverna Praxitelous in Olympia, Greece.
Those who love to bring a taste of Europe to their kitchen will enjoy the end chapters from each Country which has samples od dishes. These include the wholesome Norwegian classic of Fiskesuppe which is seafood bisque and a delicious sounding Polish Easter cake called Babka. They are accompanied by some lovely photographs of the key ingredients. Unfortunately there are no images to accompany each one so that readers who cook them can see what theirs should look like. We were intrigued by the Shropshire Fidget Pie and had to look up Google images for a picture. But don't let this put you off, the stunning photo of the Chateau de Chenonceau in Loire Valley is worth the price alone.
For those who holiday throughout Europe this is great to dip in and out of prior to flying off or going to the travel agent to arrange their holiday destination. It is also ideal for those with an interest in European culture. It was published by New Holland Publishers, London in 2011.
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