Robin Howe, connoisseur and author of many regional cookbooks and also the iconic, "Dictionary of Gastronomy", presents typical German recipes that come from every part of Germany. An eye-opener to English cooks of the time (the 1950's) when beer soups where thought to be 'adventurous'. But the methods for cooking potatoes, cabbage, white fish, or the homely plum makes this really special.

German Cooking

Cookbooks, Food & Wine

HOWE, ROBIN

Regional & International

Deutsch

Greek Cooking

Andre Deutsch

Balkan Cooking

London House and Maxwell

David&Charles

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Russian Cooking (Cookery Classics)

<p>As atmospheric as it was on the day it was first published in 1956, <i>Italian Cooking </i>is bursting with recipes that ooze character. From the simplicity of buttered fettucine to robust sweet ravioli, from soups and salads to Paprika sauce and Italian rum cake, this book brings the traditional delights of Italy to the modern day kitchen.</p>

Italian Cooking (Cookery Classics)

Greek Cooking (Cookery Classics)

Andre Deutsch Ltd.

The cuisine of Greece is steeped in 3,000 years of history. It is influenced by the land itself, by the sea and by the various conquerors who have occupied her shores.

The Mediterranean diet: A traditional guide to healthy eating

Weidenfeld and Nicolson

Soups

Pan.

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Books by HOWE, ROBIN