The Art of Romanian Cooking

by Galia Sperber

Book Overview

"Provides a fascinating introduction to a cooking style that blends Turkish, Hungarian, Russian, Greek, and Slavic influences."
-Phyllis Steinberg, South Florida Sun-Sentinel

For thousands of years, Romania, the easternmost outpost of the Roman Empire, was traversed by a number of tribes in search of riches or land to claim. In much the same way that these people's language became absorbed, they left behind many traces of their own ways...

• Format: Hardcover
• Language: English
• ISBN: 1565549295
• ISBN13: 9781565549296
• Release Date: May 2002
• Publisher: Pelican Publishing Company
• Length: 208 Pages
• Weight: 0.95 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.