Culinaria European Specialties invites the reader on a culinary journey through Europe with many stopovers: from Ireland in the west to Russia in the east, from Finland in the north to Turkey in the south. Carefully selected recipes, which represent the typical character of the cuisine of each country at its most refined and delicious, also make it possible to reconstruct this culinary journey through Europe in practical terms thus enabling readers to savor it for themselves. This book offers an insight into the kitchens of famous head chefs, the realms of the oyster farmer, the cellars of great cheese experts, the drying halls used to produce world famous hams, or catching of fish, farming of salmon and raising reindeer.