Bernadine Kordys

European Cookbook Bernadine Kordys

European cuisine comprises the cuisines of Europe, including the cuisines brought to other countries by European settlers and colonists. The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.[3] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Steak and cutlets in particular are common dishes across the West.[dubious - discuss] Western cuisines also emphasize grape wine[dubious - discuss] and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilized in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat flour bread has long been the prestige starch, but historically, most people ate bread, flat cakes, or porridge made from rye, spelled barley, and oats.
The recipes in this European Cookbook are dishes that many of us enjoyed in childhood. There was never any doubt that Grandma knew how to prepare a great meal. But Grandma may not be around anymore, and some of these recipes are lost. This European Cookbook will help you recreate those cozy childhood feelings. If you fondly remember the dishes Grandma used to prepare, use the recipes in this European Cookbook to create the same wonderful memories for your family.