Discover Europe’s Culinary Delights from Your Kitchen
Exploring Europe from the comfort of your kitchen is simple and seamless with a selection of suitable cookbooks that transport you to vibrant destinations filled with color and flavor.
The best cookbooks not only provide recipes but also capture the essence of cultures through their dishes. These culinary treasures are often the most-thumbed and sauce-splattered, offering a delightful culinary excursion every time you reach for one.
Here are ten insightful cookbooks that distill the essence of different European destinations through their unique ingredients and dishes.
1. Ireland: JP McMahon The Irish Cook Book (Phaidon, 2020)
The cuisine of Ireland is a harmonious blend of the land’s bounty and the sea’s riches. Michelin-starred chef JP McMahon, based in Galway along the Wild Atlantic Way, has crafted the ultimate tome on Irish cuisine. Through over 450 recipes, he chronicles the evolution of food and flavors across the Emerald Isle, offering a refined yet comprehensive overview. Readers will be pleasantly surprised to discover much more than the traditional bacon and cabbage.
Recipes to try: Spelt with leeks; Oysters with wild garlic butter; Dingle (mutton) pies.
2. The Nordics: The Nordic Cookbook, Magnus Nilsson (Phaidon, 2015)
Swedish chef Magnus Nilsson, known for his work at the now-closed Michelin-starred Fäviken, presents an authoritative guide to Nordic cooking. This extensive volume of 700 recipes encompasses the entirety of the Nordic region, including Sweden, Norway, Denmark, Finland, Iceland, the Faroe Islands, and Greenland. With a focus on ingredients, techniques, and locality, his recipes span familiar to lesser-known dishes, accompanied by personal travel stories and stunning photography.
Recipes to try: Skagen salad; Sienisalaatti (Finnish salted mushrooms); Tore Wretman’s Köttbullar (Swedish meatballs).
3. France: My Paris Kitchen, David Lebovitz (Ten Speed Press, 2014)
For home cooks, French cuisine need not be intimidating. In My Paris Kitchen, American chef and writer David Lebovitz shares his insights on living like a Parisian. After a long career at Chez Panisse and within San Francisco’s renowned food scene, he now offers approachable recipes that reflect the everyday dining experience in the City of Light.
Recipes to try: Steak with mustard butter and fries; Dukkah roasted cauliflower; Coffee crème brûlée.
4. Greece: Smashing Plates, Maria Elia (Kyle Books, 2013)
Chef Maria Elia reinvents Greek cuisine in Smashing Plates. By focusing on singular ingredients typical to the Greek palate, she offers inventive recipes that celebrate the essence of traditional flavors with a modern twist.
Recipes to try: Slow-braised octopus with cherry tomato sauce; Apricot and orange blossom meringues; Seared scallops with watermelon.
5. Ukraine: Mamushka, Olia Hercules (Mitchell Beazley, 2015)
Located in Europe’s largest country, Ukraine, author and chef Olia Hercules draws from her rich culinary heritage, exploring family recipes and a palette of vibrant flavors in her debut work. This cookbook encapsulates the diverse and colorful nature of Ukrainian food.
Recipes to try: Pampushky (garlic bread rolls) with Red Borsch; Varenyky (stuffed Ukrainian pasta); Praz’kyy Tort (a decadent chocolate ‘Prague Cake’).
6. Belgium: The Taste of Belgium, Ruth Van Waerebeek with Maria Robbins (Grub Street, 2014)
Ruth Van Waerebeek describes Belgian cuisine as Europe’s best-kept secret, merging hearty influences from nearby Germany and Holland. The recipes in this collection reflect rich cultural traditions and family heritage, paired with stunning photography that brings these dishes to life.
Recipes to try: Flemish-style white asparagus; North Sea Bouillabaisse; Waterzooi; Sugar waffles from Liège.
7. Spain: Sabor, Nieves Barragán Mohacho (Fig Tree, 2017)
This collection of hearty Spanish recipes, curated by Michelin-starred chef Nieves Barragán Mohacho, highlights her culinary roots in the Basque region and beyond. Featuring vibrant flavors and her treasured family recipes, this cookbook is a celebration of passion for cuisine.
Recipes to try: Potato and Chorizo Stew; Pork Belly with Mojo Verde; Tortilla with Morcilla and Piquillo Peppers.
8. Italy: Gastronomy of Italy, Anna Del Conte (Pavilion, 2013)
Revered for her comprehensive knowledge of Italian cuisine, Anna Del Conte’s Gastronomy of Italy explores regional dishes, cooking techniques, and seasonal ingredients. With updates and additional recipes in the 2013 edition, this classic remains a must-have for any home cook.
Recipes to try: Ragù Alla Bolognese; Sarde a Beccaficu (baked stuffed sardines); Torta di Mandole (almond cake).
9. Portugal: Lisboeta: Recipes From Portugal’s City of Light, Nuno Mendes (Bloomsbury, 2017)
Having worked in the culinary scenes of New York, California, and London, Nuno Mendes’ inaugural restaurant in Lisbon represents a personal homecoming. In his book, Lisboeta, he shares insights on daily life in his city, highlighting its culinary gems and fresh ingredients.
Recipes to try: Pica Pau (fried beef fillet with pickles); Caldeirada (Portuguese fish stew); and Pastéis de Nata (custard tarts).
10. United Kingdom: The Complete Nose to Tail: A Kind of British Cooking, Fergus Henderson (Bloomsbury, 2012)
Fergus Henderson’s The Complete Nose to Tail is a comprehensive guide to traditional British cooking, celebrating underappreciated cuts and peasant dishes. This updated classic showcases simplicity, thriftiness, and a profound respect for the entire animal, encouraging a sustainable approach to cooking.
Recipes to try: Devilled kidneys; Mince and Tatties; Roast bone marrow and parsley salad.
Recipe: Asparagus, Flemish style
Asperges op VlaaAAmse Wijze / Asperges a la Flamande
This popular dish in Belgium is prepared with special white asparagus, which grows in deep trenches, sheltered from sunlight. The authentic version of this dish is best enjoyed in Belgium, where freshly harvested asparagus is prevalent.
Ingredients:
1.35kg/3 pounds white asparagus or the freshest local asparagus you can get
100g/8 tablespoons (1 stick) unsalted butter
3 large eggs, hard-boiled and peeled
1½ teaspoons fresh lemon juice
4 tablespoons/¼ cup finely chopped fresh parsley
Salt and freshly ground black pepper to taste
Pinch of freshly grated nutmeg
Serves 4–6
Bring a large saucepan of lightly salted water to a boil.
Meanwhile, use a vegetable peeler to remove the thick woody skin of each white asparagus stalk from just below the tip to the stem end. If you are using very thin green asparagus, just trim the lower part of each stalk.
Bunch the asparagus spears together and trim them to about the same length. Tie the bundle together with kitchen string.
When the water boils, lower the heat, add the asparagus, and simmer until tender, 15 to 30 minutes depending on thickness. Cover the pot only if you are cooking white asparagus; do not cover the green as it will lose its fresh color. Remove the asparagus bundle and drain on a kitchen towel. Be careful not to break the delicate asparagus tips.
Melt the butter in a small saucepan over low heat. If the hard-boiled eggs are completely cold, plunge them for 1 minute into the asparagus cooking water to reheat and then peel.
In a small mixing bowl, mash the eggs with a fork. Add the melted butter, lemon juice, and parsley. Season with salt, pepper, and nutmeg. Stir to mix.
