Author: Community Center Romanian Publisher: Reflection Publishing LLC ISBN: 0979761867 Category : Cooking Languages : en Pages : 261
Book Description
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.
Author: Irina Georgescu Publisher: White Lion Publishing ISBN: 0711241821 Category : Cooking Languages : en Pages : 227
Book Description
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.
Author: Nicolae Klepper Publisher: Hippocrene Books ISBN: 9780781807661 Category : Cooking Languages : en Pages : 0
Book Description
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.
Author: Galia Sperber Publisher: Pelican Publishing Company ISBN: 1455600407 Category : Cooking Languages : en Pages : 279
Book Description
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.
Author: Caroline Eden Publisher: Hardie Grant Publishing ISBN: 1787132935 Category : Cooking Languages : en Pages : 630
Book Description
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.
Author: Jernej Mlekuz Publisher: Central European University Press ISBN: 963386089X Category : Cooking Languages : en Pages : 187
Book Description
?As simple as burek? is a popular phrase used by many young people in Slovenia. In this book Jernej Mleku? maintains that the truth is just the opposite. The burek is a pie made of pastry dough filled with various fillings that is well-known in the Balkans, and also in Turkey and the Near East by other names. Whether on the plate or as a cultural artifact, it is in fact, not that simple. After a brief stroll through its innocent history, Mleku? focuses on the present state of the burek, after parasitical ideologies had attached themselves to it and poisoned its discourses. In Slovenia, the burek has become a loaded metaphor for the Balkans and immigrants from the republics of the former Socialist Federal Republic of Yugoslavia. Without the burek it would be equally difficult to consider the jargon of Slovenian youth, the imagined world of Slovenian chauvinism and the rhetorical arsenal of advertising agents when promoting healthy foods. In this analysis, Mleku? refers to the burek as the ?metaburek.? All at the same time it is greasy, Balkan, Slovene, not-Slovene, Yugoslavian, familiar, foreign, the greatest, the worst, disturbingly unhealthy, plebeian, junk food, and finally, a cherub (burek spelled backwards is kerub, the Slovene word for cherub). And this metaburek, the protagonist of this book, is never a completely pure, innocent, unconditioned burek. It is much more. ÿ
Author: Mihaela Lica Butler Publisher: Createspace Independent Publishing Platform ISBN: 9781519790903 Category : Languages : en Pages : 126
Book Description
101 traditional Romanian vegan recipes (in Romanian "de post" - meaning "for fasting"), inspired by travels and childhood memories. I made this volume as affordable as possible. So don't expect pretty pictures inside. My concern were the recipes, which, in their vast majority, are not available in English anywhere else. Romania is little known for its vegan cuisine. In fact, Romanians enjoy meats more than anything else. Their traditional foods are usually rich in fats and spices. But in the countryside, people cannot always afford meat. They substitute animal fats with a wide variety of vegan ingredients. Vegan food is also enjoyed in all its diversity during several fasting seasons, especially during the 40 days of Lent. For many, Lent is an occasion for complaining about "what should I cook today." When it comes to cookbooks focused exclusively on traditional Romanian vegan recipes, the market lacks what's needed. Cookbooks today borrow a lot from the cuisines of the world, introducing dishes that were virtually unknown 20 or 30 years ago in my country. You also have to consider that many Romanians also fast during the week on Wednesdays and Fridays, and in the Advent season before Christmas. A Romanian Orthodox may fast up to 192 days out of the entire year, usually counting on the same simple foods, without caring too much about diversifying his or her diet. There are many interesting vegan foods to discover in Romania, but, for the purpose of an introduction into our traditional cuisine this collection only features 101, including some of our iconic and legendary specialties: mamaliga (polenta), iahnie (baked beans), plachie (ragout), sarmale (stuffed cabbage), stuffed peppers, and zacusca (vegetable spread).
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Author: Community Center Romanian
Author: Irina Georgescu
Author: Sanda Marin
Author: A. M. Ruggirello
Author: Nicolae Klepper
Author: Galia Sperber
Author: Anisoara Stan
Author: Caroline Eden
Author: Jernej Mlekuz
Author: Mihaela Lica Butler