On 2015-07-12 04:46:36 +0000, Sqwertz said:

> On Sat, 11 Jul 2015 17:14:21 -0700, gtr wrote:
>
>>> So I'm working my way through "Culinaria: Hungary" and I see the
>>> constant description of sauteeing onions, sometimes preceded by bacon
>>> and other such stuff.
>>
>> From 2006.
>>
>> The only thing we've made was chicken paprika and I didn't take it off
>> the burner to add the paprika. Still tasted phenomenal. We're going
>> to be making a lot of dishes with paprika before we move on to
>> something else, and can see how a food culture could wrap itself all
>> around the ingredient.
>
> The Konemann 'Culinaria' series are the most respected food literature
> series short of 'The Encyclopedia of Food and Culture'.
>
> They far surpass the Time-Life cooking half-inch classic hardbounds.

I have a few of the Culinaria books and I really like them. For
Swedish cooking, the Time-Life book, meager as it may be, is still my
go-to book for that cuisine. I'd be delighted if Konemann gave
Scandinavian food a volume.