European

The BasicsThe Techniques Of Continental Cooking

• by:
• Verheyden, Filip

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Crust & CrumbMaster Formulas For Serious Bread Bakers

• by:
• Reinhart, Peter

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Panini, Bruschetta, CrostiniSandwiches, Italian Style

• by:
• La Place, Viana

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Winter in the Alps:Food by the Fireside

• by:
• Darling-Gansser, Manuela

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Italian Baker

• by:
• Field, Carol

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The Patisseries of ParisChocolatiers, Tea Salons, Ice Cream Parlors, and more

• by:
• Cahill, Jamie

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German, Austrian, Czech, & Hungarian70 Traditional Recipes From The Heart Of European Cuisine

• by:
• Chamberlain, Lesley; Atkinson, Catherine; Davies, Trish

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EurodelicesPastries Dine With Europe's Master Chefs

• by:
• Bellahsen, Fabien

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Bernard Clayton's New Complete Book Of Breads

• by:
• Clayton, Bernard

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EurodeliceHot Appetizers Dine With Europe's Master Chefs

• by:
• Könemann,

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30Th Anniversary Bernard Clayton's New Complete Book Of Bread

• by:
• Clayton, Bernard

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All Along The RhineRecipes, Wine And Lore From Germany, France, Switzerland, Austria, Liechtenstein And Holland

• by:
• Nelson, Kay Shaw

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Black Forest CuisineThe Classic Blending Of European Flavors

• by:
• Staib, Walter and Lindner, Jennifer McGlinn

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Pudlo France 2008-2009A Hotel and Restaurant Guide

• by:
• Pudlowski, Gilles

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Apples Of Gold In Settings Of SilverStories Of Dinner As A Work Of Art

• by:
• Young, Carolin

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