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Eurodelices offers a fascinating overview of the cookery culture of the Old Continent, and con-tains the finest European appetizers, main dishes and desserts. Passionate gourmets and all of those who would like to become such wi find in this book everything they need to create an exquisite menu.

You will find an extraordinary selection of cold and hot appetizers, main dishes with fish & sea-food, meat & poultry as well as refined desserts and pastries. Crayfish and Caviar in Asparagus Cream, Polenta with Ricotta, Lamb Tenderloin in an Herb Crust, or Orange and Almond Cream Tart and many other such creations from Italy, France,Benelux, Spain, Switzerland, Great Britain,Scandinavia, Greece, Portugal, Austria, and Germany provide something for every taste, from light and spicy to substantial and hearty.

Those who have already enjoyed the hospitality of Harald Wohlfahrt, Marc Haeberlin, Fernando Adrfa, Lea Linster, and their colleagues can look forward to a repetition of epicurian delights. For those who have not, a treat awaits. All master chefs who have contributed to this collection are presented with a photo and a brief career synopsis.

Detailed picture sequences for the individual cooking steps, precise instructions, as well as use-ful background information on the dishes, ingre-dients, and preparation methods, will soon make you an enthusiastic master chef yourself. Here's to your success!

Acknowledgements

Foreword

Cold Appetizers

Hot Appeizers

Fish & Seafood

Meat & Poultry

Desserts

Pastries

Basic Recipes

The Chefs

The Pastry Chefs

Glossary

Index

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