Europe's Master Chefs

This large and richly illustrated volume is more than a cookbook--it is a tour of the Old World, offering more than 350 authentic recipes for Europe's finest appetizers, main dishes, and desserts, by renowned chefs from fifteen countries. Presented in a two-page spread with step-by-step color photographs, the recipes include Crayfish and Caviar in Asparagus Cream, Polenta with Ricotta, Lamb Tenderloin in an Herb Crust, and Orange and Almond Cream Tart, from such chefs as Harald Wohlfahrt, Marc Haeberlin, Fernando Adría, and Léa Linster. The text explains unusual techniques and offers suggestions where ingredients must be substituted.