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Although the cuisines of France and Italy are the most well-known, serious eaters should venture off of Europe’s culinary beaten-path to experience more of the continent’s exceptionally varied fare. Shaped in part by climate and available natural resources, every European country enjoys its own distinctive cooking style and signature dishes. In the warm, temperate south, Mediterranean flavors prevail, with olive oil and a wide variety of seafood, vegetables, and legumes often featured in regional specialties. Moving north -- to areas with harsher winter climates -- hearty, comforting dishes, and preserved foods, like pickled vegetables and smoked fish, are commonly eaten.

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Tim Fischer

Cooking Level: Expert

Home Town: Hamburg, Hamburg, Germany

Living In: Beijing, Beijing (Municipality) , China

About me:
I'm a Beijing-based photographer with a solid track record in creatively interpreting briefs for clients in the corporate, design and editorial sectors. I am happy in a range of contexts from the living room to the shop floor, shooting both on location and in the studio. My first book, Chinese new face, will be finish this year and available to the Olympics in 2008

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Mango Salsa

Reviewed on Feb. 9, 2010 by apple.strudel

Great salsa made it to serve with chips. Next time I will try it with chicken, loved the taste but it was the combination of colours that appealed so much to me. Just the recipe I was looking for, thank you for sharing.

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Premium Pizza Crust

Reviewed on Feb. 9, 2010 by apple.strudel

This really is a wonderful rustic pizza base, my family were just so delighted with this. In fact my husband even said it was like a pizza from a good Italian restaurant (What a compliment). I used the sponge rise method, let my kitchenaid do all the mixing and kneading. I covered the dough and let rise in my small side oven with the light on for just over an hour (always works a treat, for any yeast based dough that I make). Made a large square pizza (well squarish anyway!!!) and did the four seasons toppings. A great throw together dinner this evening. Will certainly be using this dough again. Thank you for sharing.

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California Roll Sushi

Reviewed on Feb. 9, 2010 by sopania

I also added 1 tsp of salt to the vinegar. Fish roe adds not only flavor but color. Just used enough mayo to hold the crabmeat together so it won´t overpower the other ingredients. Removed the seeds from the cucumber and be generous with the sesame seeds.

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