Reference Books for Continental Cuisines

December 2019 · Chef John Reed, CEC, CCA

The Culinaria Series Published by h.f.Ullman,

  • Has Editions for the following countries, Spain, Germany, Greece, Italy, Hungary, France, Russia
More Detailed Books by Region 

Spain and Portugal

  • 1080 Recipes, Simone and Inés Ortega, Phaidon, ISBN 978-0-7148-4836-5
  • The Gastronomy of Spain and Portugal, Maite Manjón, Prentice Hall, ISBN 0-13-347691-X
  • Charcuteria, Jeffery Weiss, Surrey Books, ISBN 978-1-57284-152-9
  • Catalan Cuisine, Colman Andrews, Grub Street, ISBN 1-898697-76-0


  • The Silver Spoon, Phaidon, ISBN 0-7148-4531-0
  • Gerogio Locatelli Made in Italy, Ecco, ISBN-10 0061351490
  • Essentials of Classic Italian Cooking, Marcella Hazan ISBN-10 039458404X
  • La Cucina, The Regional Cooking of Italy, The Italian Academy of Cooking ISBN-10 0847831470

Germany, Austria, Swiss

  • Classical Cooking the Modern Way, Eugen Pauli, CBI Publishing, ISBN 10 08343620749
  • The German Cookbook, Mimi Sheraton, Random House, ISBN-10 0394401387
  • The Swiss Cookbook, Nika Standen Hazelton, Antheneum, ISBN-10 0689703635


  • The Complete Nose to Tail, Fergus Henderson, Ecco, ISBN-10 0062282611
  • The New International Confectioner, Virtue, ISBN-10 0900778199 (Savory Section on English Pies)
  • British Table: A new Look at the Traditional Cooking or England, Scotland and Wales, Colman Andrews, Harry N. Andrews, ISBN-10 1419722239


  • The Art of Russian Cuisine, Anne Volokh, Wiley, ISBN-10 00203811026
  • The Art of Polish Cooking, Alina Zeranska, Pelican Publishing, ISBN-10 0882897098
  • The Art of Hungarian Cooking, Hippocrene Books, ISBN-10 0781805864


  • The Nordic Cookbook, Magnus Nilsson, Phaidon, ISBN-10 0714868728


  • A Belgian Cookbook, Juliette Elkon Hamelcourt, Hippocrene Books, ISBN-10 0781804612

Note: The Hippocrene Cookbook Series is a Collection of Books for very specific cuisines and are great references for global and continental cuisines. Here is an amazon link for the various countries and cuisines they have produced over the years. They are an advancement from the Time Life Series that was always referenced.

Phaidon Publishing has brought out a series of international cuisine cookbooks that focus on specific countries and have a vast amount of reference material for many continental cuisines. I did not list either Greece, Lebanese or India. They have recently come out with Japan and Cuba


John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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