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The World of Food: Northern & Eastern Europe
Issue: September 30, 2006
Bacon Caviar Cheeses Cured Fish Dill Knives Sausages Ask the Experts : English Tea Classic Matches : Stilton and Port While the cuisines of Germany, Switzerland, Austria, Russia and Eastern Europe, Scandinavia, the United Kingdom, Northern Ireland and the low countries of Belgium and the Netherlands are certainly diverse, their traditional dishes all demonstrate a heartiness for warding off the chill from North Sea winds and frigid artic air.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.
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