All Along the Rhine: Recipes, Wine and Lore from Germany, France, Switzerland, Austria, Liechtenstein and Holland

Rating:
Summary: Recipes, wines and lore
Review: All Along the Rhine presents recipes, wines and lore from Germany, France, Switzerland, Liechtenstein and Holland, blending authentic Rhine recipes with cultural and political history and insights. No color photos, but the easy dishes don't need them and All Along the Rhine is as strong in its cultural information as in its culinary history of the entire region.

Rating:
Summary: Okay for beginners, but experts should look elsewhere
Review: I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.

The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook.

Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life.

On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.

Rating:
Summary: Okay for beginners, but experts should look elsewhere
Review: I loved the premise of this book: food and "ambiance" from the countries and locations along the Rhine, a river that stretches through several countries. But it doesn't deliver.

The recipes are simple... a little *too* simple. When I was in the mood to make, say, a German saurbraten, I compared Nelson's recipe to several others. Her recipe wasn't bad, but it was wholly unremarkable. Every time I started to cook from this book, I ended up choosing a recipe from another cookbook.

Nor does the "travel" information provide any insights. It's as if she scribbled a few notes from a guidebook, rather than give the reader a view into another place, another life.

On the other hand, this book is suitable for people who are curious about European cooking but somewhat intimidated by "authentic" recipes. I ended up giving away the book to friends who are interested in German cooking, but not very adventurous.