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The Food and Cooking of Eastern Europe (At Table) [Paperback]

Lesley Chamberlain
4.0 out of 5 stars  See all reviews (1 customer review)
RRP: £15.99
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Book Description

25 Jun 2006 At Table
"The Food and Cooking of Eastern Europe," first published in 1989 and a companion volume to Lesley Chamberlain's acclaimed "The Food and Cooking of Russia", surveyed the rich and diverse food cultures known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author's extensive experiences traveling through Central and Eastern Europe. When originally published, this practical cookbook reminded us of how the world's most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted. This Bison Books edition contains period illustrations and a new introduction by the author, which describes how dramatically this region and its food have changed since the end of its isolation in 1989. Lesley Chamberlain studied Russian and German languages and literature before working as a journalist for Reuters in Moscow. She has traveled extensively in Central Europe, Eastern Europe, and Russia and now works as a writer and a freelance scholar. In addition to her cookery books, her published works include "Nietzsche in Turin: An Intimate Biography" and "In the Communist Mirror".


Product details

  • Paperback: 470 pages
  • Publisher: University of Nebraska Press; Bison Books Ed edition (25 Jun 2006)
  • Language: English
  • ISBN-10: 0803264607
  • ISBN-13: 978-0803264601
  • Product Dimensions: 13.7 x 2.5 x 20.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 888,835 in Books (See Top 100 in Books)

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Review

"The value of home-cooked food is probably one I owe almost entirely to Eastern Europe. I found it a joy to come across a world in which, although dented by shortages in an ill-managed economy, the culture of food was still intact. Above all, the food industry was innocent compared with its Western counterpart, and the link between town and country persisted more or less unbroken from before the war. Markets were still more frequent than supermarkets, and there was no need to go to 'health' shops to buy whole grains, jam that was actually made of fruit, and superb dairy products at honest prices."

About the Author

Lesley Chamberlain studied Russian and German languages and literature before working as a journalist for Reuters in Moscow. She has traveled extensively in Central Europe, Eastern Europe, and Russia and now works as a writer and a freelance scholar. In addition to her cookery books, her published works include "Nietzsche in Turin: An Intimate Biography" and "In the Communist Mirror."

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Most Helpful Customer Reviews
2 of 7 people found the following review helpful
4.0 out of 5 stars It's not just Stodge! 13 Feb 2009
Format:Paperback
Bought this after a good (well, brill) trip to various points east of gay Paree last year. Bit of a good (solid) food guy meself so invested in the cookbok when we got back. Excellent.
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Amazon.com: 4.5 out of 5 stars  2 reviews
27 of 29 people found the following review helpful
4.0 out of 5 stars Eastern European food. 20 Nov 1998
By A Customer - Published on Amazon.com
Format:Paperback
I bought this book looking for a specific recipe that my Serbian grandmother used to make called "Civapcici", (ground meat with spices added, which must be grilled). Looking through the book I found a related recipe for "Mititei" from Romania which is identical... the only difference being that baking soda is added to the mixture.
I've seen recipes for civapcici before, but the spice mixture was not the same as what I was used to. The recipe Lesley Chamberlain listed was exactly what I was looking for.
There is a wealth of recipes from all over Eastern Europe in this book. Although not ever recipe my grandmother used to make is listed such as "Gibanica" (an hors d'oeuvre type of food made with a Serbian cream cheese baked in phyllo pastry), this book is very comprehensive. I gave this book a 4 only because I could not find one or two recipes that I thought should be listed. What recipes that are listed, are exactly as you would find them in Europe. If you ever traveled to Eastern Europe and you long to make some of the dishes you tasted while on your journey... this book is the one for you.
4 of 4 people found the following review helpful
5.0 out of 5 stars Beautiful narrative-style cookbook 17 Jan 2013
By Nadia - Published on Amazon.com
Format:Paperback|Verified Purchase
I love cookbooks that contain culture and history as opposed to just listing recipes. This book is infused with historical and cultural background, and the recipes sound delicious...
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