The Art of Romanian Cooking
The Art of Romanian Cooking

Author: Galia Sperber

Publisher: Pelican Publishing Company

Published: 2002-04-30

Total Pages: 279

ISBN-13: 1455600407

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Discover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients. Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals. This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.

Romanian Cookbook
Romanian Cookbook

Author: Community Center Romanian

Publisher: Reflection Publishing LLC

Published: 2010

Total Pages: 261

ISBN-13: 0979761867

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Romanian cooking is, at its core, the most eclectic, varied, and complex cooking found in Eastern Europe because of its national history. The dishes are considered comfort foods because of their complex and savory character.

Taste of Romania
Taste of Romania

Author: Nicolae Klepper

Publisher: Hippocrene Books

Published: 1999

Total Pages: 0

ISBN-13: 9780781807661

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Here is a real taste of both Old World and modern Romanian culture in a unique book that combines more than 140 tasty traditional recipes with enchanting examples of Romania's folklore, humour, art, poetry, and proverbs. A wealth of archival material provides a glimpse into the 4,000-year-old history of the Romanian People and their Roman ancestry. This comprehensive and well-organised guide to Romanian cuisine contains recipes for many classic favourites including mamaliga, a polenta-style cornmeal, Eggplant Salad, Fish Zacuscz, Mititei Sausages (The Wee Ones), and Pan-fried Pork with Polenta. Savour the tastes of one of Europe's heartiest and most varied culinary traditions.

Carpathia
Carpathia

Author: Irina Georgescu

Publisher: White Lion Publishing

Published: 2020-03-17

Total Pages: 227

ISBN-13: 0711241821

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Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.

The Ultimate Romanian Cookbook
The Ultimate Romanian Cookbook

Author: Slavka Bodic

Publisher:

Published: 2020-09-10

Total Pages: 254

ISBN-13:

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Who doesn't like to eat? Food is the most accessible pleasure. Itis nourishing and comforting. It connects people and makes them feel good. Eating is what all of us have in common, and we all love to do it well. Plus, food is the easiest way to explore a different culture. Do you liketo cook? But you are tired of the same old menu? Have you beenlooking for fun recipes for any occasion? Are you a fan of an authentic kitchen? Then you are in luck! This cookbook has it all and more. It willupgrade your cooking routine with one hundred eleven delicious and filling meals from Romania withlove. You will be happy to cook again. Explore new and excitingflavors of authentic Romanian cuisine. You will be delighted with the results. Don't worry if you are not a chef. This comprehensive cooking guide is goodfor any level. It will help tap into your creative side. You will love thiscookbook because everyone can appreciate a real homemade meal and newness. Surpriseyourself, your friends, or your family. It is time to cook something new. Be ready for your taste buds to sing. Get it now.

Black Sea
Black Sea

Author: Caroline Eden

Publisher: Hardie Grant Publishing

Published: 2018-11-01

Total Pages: 630

ISBN-13: 1787132935

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NEW Updated Edition Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

The Art of Romanian Cooking
The Art of Romanian Cooking

Author: Galia Sperber

Publisher: Pelican Publishing Company

Published: 2002-04-30

Total Pages: 216

ISBN-13: 9781455600403

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Discover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients. Thinking back on her mother’s and grandmother’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals. This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.

Paul Kovi's Transylvanian Cuisine
Paul Kovi's Transylvanian Cuisine

Author: Paul Kovi

Publisher: Random House Value Publishing

Published: 1985

Total Pages: 456

ISBN-13:

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Kovi first learned to know and love food in his native Transylvania, a region rich in folklore and food-lore. In this book, he has collected essays by Transylvanian writers, illustrating the history of Transylvanian cuisine and extolling the more poetic aspects of its cooking. Then he presents recipes collected from villages and hearths to rediscover the lost art of the original Transylvanian cooking and flavors.