The Art of Romanian Cooking

By Galia Sperber

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 1565549295
• ISBN13: 9781565549296
• Release Date: May 2002
• Publisher: Pelican Publishing Company
• Length: 208 Pages
• Weight: 0.94 lbs.
• Dimensions: 1.0" x 5.8" x 8.7"

Customer Reviews

Deceiving Title

As a Romanian I was excited to stumble upon this book thinking it would be great to have classic Romanian recipes in English passed on to my non-Romanian educated children. Upon a quick initial skimming through it I find it a Big disappointment! It contains some basic over simplified and modernized recipes. I do not cook this way nor do I know anyone who does. Romanian? Maybe. Possible. I don’t think the non-Romanian recipes given have a place in this book, especially as titled, and yet the specific traditional recipes are missing. I find this somewhat offensive to the Romanian cuisine. The recipes read as simplified summaries omitting steps. Some of the ingredients mentioned are, imo, questionable as to the reason: translation or availability, as the end result would not be the right consistency and flavor. I do intend to make some recipes as written out of curiosity. Please, when you read “chopped “ as for onion and such, think about “finely diced “ or at least “diced”. Makes a big difference for flavor, texture and presentation.