3 comments about Beer in the Middle Ages and the Renaissance.

1. Richard Unger blows a lot of the dust off the casually quoted historical dogma of the "better beer" world. Hops were used for centuries before their description by a nun, and gruit, a mixture of herbs and spices used to flavor beer prior to the use of hops, was actually still popular AFTER hops were introduced. Unger doesn't just quote the last "beer writer" he read when he makes these statements, he cites primary sources, economic records, contemporary correspondence in 60 pages of footnotes and bibliography.
   
   The result is a book that brings to life the beginnings of commercial brewing. Brewing went from a household chore to a commercial enterprise during the Middle Ages and Renaissance, built trade empires, influenced civilizations. Unger puts beer in its proper place in European history as an integral keystone of trade, a solid source of cash taxes, and a perfect example of how over-regulation can kill an industry.
   
   The striking thing about this book for a student of contemporary brewing is not the techniques, the character of the beer. It is the parallels between beer's rise in this period and beer's revival in the 20th Century. Nothing is new under the sun: there were contract brewers, stunningly hopped beers, hugely successful imports, fad beers that really only changed names, fruit beers, and wild advertising. Today's innovations? Not hardly.
   
   Definitely a scholarly work, and tough slogging at times to get through the tax chapters. But full of meat and well worth the effort.



2. The title is deceptively simple. Those looking for some sort of popular history of beer may come away disappointed that this book emphasizes primarily the economic history of beer rather than its social aspects. Nor is this book an ode to the drink itself, but rather a tightly focused study of the importance of beer to Medieval/Renaissance economics and trade patterns. Most of its chapters are focused on taxation and trade, with just enough information on the act of brewing itself to interest the lay reader--more than likely, someone with an interest in beer itself. The last couple chapters, on guilds and the decline of beer, get into the cultural aspects.
   
   This book is still an important contribution because it (understatedly) discusses how beer has evolved and how its role differs from the leisure and "party time" image it has now.



3. Gives an in-depth looking at beer making in the middle ages - before and after the discovery of hops. Academic in tone, the study looks at the impact the beer trade had on different locations in Europe with a heavy emphasis on the Netherlands.

No comments about Czech & Slovak Kolache Recipes & Sweet Treats.

5 comments about Cooking Danish: A Taste of Denmark.

1. I enjoyed the format and recipes and the fact that they were so well written that they actually came out as prepared. From my point of view, a good recipe is one that requires the least ingredients and produces the best results...this book has fulfilled that concept.



2. I have purchased 2 books one as a gift. The recipes are well written and beautifully illustrated. I have used the recipes to make, Grav Laks, Smorkage, Danish Mustard, Fish Sauce, Fars Fars Ryebread. The results are great and best of all the instructions favor the American kitchen and limitations of not having a Euro market in your neighborhood. I think you will be pleased with this book.



3. Great cookbook - amazing photography. It is nice to find a Danish cookbook in English and with American short cuts when possible. The recipes are will written and we have enjoyed trying new things.



4. I got this cookbook as a gift from my sister, as we are a quarter Danish but never really learned much about traditional Danish foods. This book has a fantastic variety of recipes & is well illustrated. I mean seriously - beer to raspberry jelly, aebleskiver to split pea soup, marzipan to bread. The first chapter is all on open faced sandwiches. I grew up in California & always felt like Danish foods from places like Solvang were really heavy and fattening, or had herring (which I can't stand). Yes, this cookbook does have all of that, but it also has recipes you could picture in a contemporary American kitchen. DH & I loved the split pea soup. We also made several of the open faced sandwich recipes including a salami one & a shrimp one. When you focus on the presentation more than gigantic American portions, it's not so overwhelming. I also tried the aebleskiver, which isn't as good as my family's passed down recipe (what coobkook recipe ever is?) but I liked the addition of the cardamom so I learned from that. I also can't wait to try the jelly & marzipan recipes, but I doubt we'll be making the beer as we're not big drinkers. Like I said - great variety of recipes that gives you a taste of Danish flavors.



5. These are not obscure recipes with impossible-to-find ingredients. The food in here is homey, comforting, and exactly like I remember from my grandmother's kitchen. It feels like an heirloom of family favorites cultivated over generations, handed down from parent to child.

5 comments about Nick Stellino's Mediterranean Flavors.

1. I also have ALL of Nick Stellino's cookbooks. This one is at the top of my list (along with CUCINA AMORE, and FAMILY KITCHEN, it's so hard to choose!). One thing they all have in common is how organized they are, presented in table of contents by category to find what you're looking for quickly---soups, entrees, side dishes, appetizers, desserts, etc.. Once there, in this particular book, each recipe is listed by name along with the page number--no need to even thumb through the section at all. The "Chicken with Garlic sauce" is 5 star. Even my simplest vegetable dishes have improved, and w/o any additional effort. Broccoli and carrots have never tasted as good nor looked so appetizing. Goodbye to boiling and steaming! In summary I'd have to simply state that there is something new to find in each of his cookbooks, one book doesn't cover it all; but this book is as good a place to start as anywhere. Like all journeys, it starts with the first step, and in this case, your first Nick Stellino cookbook...your journey will not end there once you start!



2. I haven't made too many recipes from this book yet, but I plan to. I was looking for a sauce to put over a plain burger and I found it here. Absolutely wonderful! Dress up plain chicken or beef with this winner and turn something commonplace into a gourmet meal. I love the chit-chat of the author as well.



3. I bought this book because a friend kept making awesome food at gatherings and instead of copying pages for me to make, I ordered my own book! The book was just like new and received in great condition and within the time frame set forth.



4. This cookbook is out of print, so locating one in such excellent condition was especially fortuitous. Since it was a gift for my daughter I was more attentive to its shape, knowing that its contents are without question. She is enjoying her used-new cookbook.



5. This is my favorite Stellino cookbook so far! All of his recipes are good and practically foolproof (My specialty is the Pasta alla Vodka recipe from "Glorious Italian Kitchen" ) but I think this cookbook really brings out the flavors and character of the Mediterranean region. Never before have I used so many spices like cinnamon in an entree, nor did I think dishes like Moussaka and Ratatouille were within my novice culinary abilities!
   
   Most of the herbs and spices were already sitting in my pantry so it wasn't hard to get started on the recipes. Some of my favorites, (besides the Moussaka and the Ratatouille) include Chicken With 20 Cloves of Garlic, Eggplant & Garlic Soup, Spinach & Cheese Pie, Beef & Bell Pepper Stew and Mediterranean Shepherd's Pie. My favorite cookie recipe has to be the Anise Twists which truly make the mouth come alive with licorice like flavor! Plus they look cool compared to more conventional cookies!
   
   The recipes, like those in previous books allow the cook to experiment a bit - trying hot paprika or spicy Italian sausage in place of milder flavors, using canned items when fresh wasn't available, etc. . No matter how you slice it, unless you have the most finnicky eater at home whose tongue just can't handle the flavors of ... well flavor... then you'll have some great dishes that will be drawing out the compliments!
   
   As for the only one star reviewer ("A customer" - How original!) you couldn't be for real! Perhaps you're a relative of James Villas since you seem to like his cookbook so much. As for Nick's storytelling scattered throughout the book, it only brings forth the character Nick Stellino is. On his PBS show he used to do the same thing - talking about his childhood in Sicily, his parents, aunts and uncles, and how much food and cooking were as much as part of life as breathing! I also come from a Sicilian heritage and I can relate to his little stories and find them very endearing. The don't get in the way of the book at all.
   
   My only wish would be a full color photograph of each and every recipe (we only get a few scattered throughout the book), other than that, it's a recipe treasure trove for all skill levels!!

5 comments about Bulgarian Rhapsody : The Best of Balkan Cuisine.

1. I am of Bulgarian descent, so this review happens to be slightly biased, however, I find this book to be fantastic! It is full of easy to follow recipies and photographs of nearly all the dishes. If you love to cook and enjoy trying new foods, this is the book for you!



2. We loved the color pictures of the food, people and places included in this wonderful cookbook. We also enjoyed the history and folklore mingled in between the recipes. AWESOME!



3. This is a great cookbook with detailed descrptions of the most popular Bulgarian dishes and all the needed US ingredient substitutions.



4. Covers a lot of famous Balkan recipies. However I found a few really strange dishes that do not really fall under traditional Bulgarian food, such as 'Meat and Eggplant pie' or 'Golden Milk pie'. I lived in Bulgaria for 10 years and have never even heard of such dishes. But overall this book includes some very yammy recipes and I would recomend it to anyone who loves food.



5. I am Bulgarian and my wife is American. This book did wonders in bridging the gap between the cultures. Linda has managed to capture the spirit of my culture and express it through food, stories and traditions. My wife has cooked Bulgarian meals using this book and I swear some of them could put my parent's and grandparent's cooking to shame!
   
   Very authentic, highly recommended for anyone who is interested in Bulgarian culture/cuisine and/or wants to introduce it to a loved one/friend.

5 comments about Culinaria: European Specialties.

1. I dithered for months whether to spend such a lot of money on 'just another cookery book', but I'm glad I did - it is definitely NOT 'just another cookery book' ... I've just spent most of my day off totally absorbed in these 2 books.
   There is plenty of interesting information, with superb photography and illustrations; well-researched commentaries on the various industries; snippets of little-known historical info (did you know that Britain's King Edward VII gave the name Crepe Suzette to a spoiled dessert?) and well-chosen recipes which highlight the particular country's culinary strong points.

   These are 2 weighty tomes (6lb/3kg each!), but only in the physical sense - they are very readable. With a chapter devoted to each of the European countries, the authors give an introduction, an overview of the country's specialities and an in-depth look at each speciality:- how it is grown/made; different varieties; anecdotes from the area; useful snippets of information, as well as some wonderful recipes (not all of them well-known).

   Obviously some countries get more coverage than others; France Spain & Italy each get far more attention than, say, Russia - but deservedly so, given their gastronomic heritage (although the wines of France are over-played, to my mind).

   While I would not recommend this as a working cookery book, it is certainly a valuable addition to anyone's culinary library - an ideal present for that friend of yours who has a love of food and cooking; anyone would be over the moon to receive such a present!




2. While I completely agree with all of the other reviewers (in that this is an excellent book), I do want to take the time to point out that this is not just a cookbook. Within each chapter (each dedicated to a certain country), there is history, education and just so much to learn. For example, the book tells you about the cheeses, wines, beers and other specialties of each country and special holiday meals and snacks. The traditions of the peoples are spelled out and almost makes you feel like you are there experiencing them. And, of course, great recipes of each country as well. This may be the BEST book I've ever owned. I highly recommend it. Unlike most cookbooks, you can just read this one and have a ball.



3. These books provide a nice history of the cooking techniques but the recipes are hard to reproduce because the ingredients are hard to find. If you read cookbooks like they are novels then this is for you.



4. This book is a steal at twenty bucks but you'll need a wheelbarrow to lug it around -- it's big and heavy! The book is 12 1/2" x 11" and 1 7/8 inches thick. It's 640 pages in length and there's a nice index to steer readers to where they need to go.
   
   The product description says that this book weighs just under eight pounds but it feels more like twelve to me. The paper is of excellent-quality stock, very thick and heavy. This volume is what we used to call a "coffee table book".
   
   Here's what the book is about:
   
   1. It details individual and exotic ingredients which serve to make traditional European ethnic dishes.
   
   2. It features, specifically, European recipes and dishes.
   
   3. It provides hundreds of beautiful color photographs and detailed descriptions which insure that the reader will know precisely what these regional products look like and how they fit in to particular dishes.
   
   Here is a list of the countries whose food and beverages are featured in this fine work:
   
   1. England
   
   2. Scotland
   
   3. Ireland
   
   4. Denmark
   
   5. Norway
   
   6. Sweden
   
   7. Finland
   
   8. Russia and other member states of the former Soviet Union
   
   9. Poland
   
   10. The Czech Republic and Slovakia
   
   11. Hungary
   
   12. Austria
   
   13. Switzerland
   
   14. Germany
   
   15. The Netherlands
   
   16. Belgium
   
   17. France
   
   18. Spain
   
   19. Portugal
   
   20. Italy
   
   21. Greece
   
   22. Turkey
   
   The book is bulging with tips, (e.g., how to cook crayfish, how to make tortellini, etc.) These recipes are not for the beginner, many are even difficult but they're the real deal. For that reason, it's not actually what I would term "a cookbook". Still, newbies can benefit from learning all about basic ingedients and the ethnic origins of our own American cookery.
   
   There's no use to say more. This book gets my highest recommendation.



5. This is a great reading book. The recipes seem a little bit off but the pictures help you with the presentation. This book completes my collection of the Culinaria series.

3 comments about Favorite Swedish Recipes (Dover Cookbook Series).

1. I like this little book and hope to make some great dishes for my family.



2. International cooking is yet another way to indulge in armchair travel---so, sparked by the WALLANDER series on PBS, I thought it would be intriguing to try some Swedish recipes.
   Wifstrand's small cookbook is a useful look into Swedish cookery---I was a bit surprised to find that American interpretations of some of the dishes are rather amped up in the way of spices, because these recipes are hearty, but plain. The sweets recipes rise above those of the main courses, but I have enjpyed everything I have tried.



3. You'll find a wide range of Swedish recipes, some that are common with almost all Scandinavian cooking, in this older cookbook. Some of the recipes would probably appeal to an older generation of cooks. There are recipes too that would fit modern tastes.
   
   Overall, if you are starting to collect Swedish or Scandinavian cookbooks this cookbook would make an excellent choice.
   
   Recommend.

5 comments about The Cuisine of Armenia.

1. This is a very fine cookbook that provides a large number of mouth-watering recipes written in a clear and straightforward style. Dishes from both Eastern and Western Armenia are included, as are a number of Uvezian's own creations that are steeped in the Armenian tradition. Although the book lacks color photos, it does have a stunning color shot of Ararat Pilaf (two peaks of rice shaped like Great and Little Ararat) on the cover and includes beautiful drawings of dishes that are placed at the beginning of each chapter. I especially like the two illustrations that make striking use of old Armenian churches as a backdrop as well as the elegant medieval Armenian manuscript illumination that borders both the title page and the table of contents. Since this volume is moderately priced (and a great value considering the treasure that lies within it), expecting it to contain color photos would be unrealistic; the cost would have been prohibitive. Actually, the directions are so easy to follow that pictures are unnecessary. I would much rather have a cookbook like this that offers an extensive selection of outstanding recipes in addition to a tremendous amount of helpful and necessary culinary information, plus some lovely illustrations. Although Uvezian has provided a generous amount of enlightening historical material that traces the roots of Armenian cuisine far back into antiquity, she has wisely avoided trying to pinpoint the origins of the dishes, a task impossible to accomplish due to the long tradition of cultural and culinary interchange in the Middle East and Caucasus. As she explains, in addition to preserving their repertoire of national dishes, Armenians have skillfully assimilated foods of other peoples in the region and, conversely, a number of Armenian recipes have become part of the cuisines of other cultures. Until a time machine is invented that allows us to go back into the past without being impaled on someone's sword, it is probably best for us not to argue about origins but to celebrate the extraordinary creativity and diversity of Armenian cuisine as presented to us in this exceptional cookbook and to savor the delectable results it produces with joy and gratitude.



2. without compromising flavor. Armenian food is is full of history and meaning and reflects the foods native to their land.
   This book is written by an Armenian woman who knows her food! Her recipes are easy to understand and there are suggestions for side dishes as well. Reading this cookbook is reading the love of the authors' heritage and the respect she has for this great world cuisine. Everything I have made from this book has made my Armenian husband rejoice.



3. I bought this book about thirty years ago when I first began to cook and I have been a fan ever since. The author has the gift of being able to put together a recipe in a simple, easy to follow, readable way. Over the years I have cooked the majority of recipes in this book and even ordinary sounding ones like baked chicken with tomatoes are exquisite. The recipe for baklava which calls for a longer cooking time than any other I've ever seen is the only one ever use and the most delicious I've ever eaten.An intriguing and delicious dessert is apricots with whipped cream, an invention of the author. Ms. Uvezian's touch turns every recipe, even the most basic, into a real treat.this is not a book I would ever part with.



4. After a visit over dinner with our nephew and his fiancee, we realized we needed to share this cookbook with them (it was already in our collection!)because of their interest in Armenian foods. No one book could cover everything, but this is a wonderful beginning, or addition to your library.The Cuisine of Armenia



5. I didn't know anything about the cuisine of Armenia and I really didn't have any expectations of quality, but this book really is a pleasant surprise. Everything that I have made from this book has been amazingly good and I have a very long list of recipes I want to try.

No comments about Balkan Cookbook, The.

5 comments about A Taste of Ancient Rome.

1. This book seems to be a great way to gain an understanding of the cuisine of Old Rome. The first section is an introduction in which the reader has a lot of the peripheral detail explained as a preparation for getting into the recipes. I've just stayed with one or two of the simpler items for now but perhaps I shall present a feast fit for Lucullus in the not too distant future.



2. From eggs to fruit, this book on Roman cooking gives us the recipes, in both Latin and English, updated to fit modern tastes and modern ingredients. Some spices and herbs, frankly, no longer exist, but the author does her best to select the best replacements. But she does not end there? No, she also gives us the history of dining in Rome. Her book gives us a lot about dining, trade and preparation. She really fills out the background behind the food.



3. I checked a copy of "A Taste of Ancient Rome" out from my university library to prepare a menu for a "real" toga party in 2003. The food was a huge hit with my friends - we had the stewed apricots, the roasted meat, the green beans with cumin and I can't even remember what all else.
   
   It took me five years, but I liked the cookbook so much that I've finally purchased my own copy. I'm not a cookbook buyer in general, but I liked that this one had a balance of interesting history and recipes I could make.
   
   I am in a historical re-creation group, but I don't generally do food/cooking research. I found it perfectly suitable to my needs, but can't speak to it from a serious researcher's point of view. It feels more like the result of a serious researcher's work. Which is to say: this isn't a primary source, and if you're used to working at that level, there may be details missing that you'd like to see.
   
   But as someone who just wanted to cook a tasty Roman meal, I found this well worth the price.



4. Want to do a little time traveling with dinner? This book will take you back two thousand years. Ms. Giacosa starts with a few chapters of historical background, followed by the meat of the book - essentially Apicius for modern cooks.
   
   The recipes are presented in a three-part form - first, the original Latin, then a literal translation of the original, then her adaptation and modernization. In some cases, she also describes a modern dish, usually from Italy, that may be related to the Roman version.
   
   The originals normally don't give amounts or cooking instructions, so the modernized version is only one possible interpretation. (So, feel free to adjust them to your taste - the Romans probably would have.) As another reviewer pointed out, readers who are nervous about anything more exotic than cheeseburgers should stay away, but my family liked a lot of these reconstructions. Pork with apples, tuna with dates, asparagus patina (a patina is like a frittata, basically, though some of the patinas are more like quiche), carrots in cumin sauce... Some are complicated, but many are very simple - the best one I've tried so far is the sauce for tuna: Pepper, oregano, mint, onion, a bit of vinegar, and oil. This is DELICIOUS over cold broiled tuna steak.
   
   Fun and fascinating!



5. This is a great book. It contains recipes from both De Re Coquinaria as well as other sources, and provides great insight into the way Romans ate. It has the original Latin followed by a direct translation and then a modern cookbook style recipe. It's also very informative and contains numerous sections of history and sociology besides the recipes themselves.
   
   However, I have one criticism of this book. It contains a section of recipes on how to cook squash. Squash was not eaten in Rome, as it is a new world plant that was unknown to Europe until the 1500s at the least and wasn't common until years after that. This stems from certain Renaissance translations of De Re Coquinaria that were wildly inaccurate in their translations and tended to update most of the recipes to suit Renaissance Europeans and included many semi-Roman recipes that used squash. I think if this book were going to aim for such historical accuracy as I think the authors strove for, these recipes should have been excluded.
   
   Overall, however, this is both a great cookbook and a great history book.